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Kansasman2000 · 05-26-2012, 10:33 PM

I have home brewed for two years now. I have made close to 70 gallons of brew. Every time I chill my wort I put ice in the bucket and once it is chilled off enough I top it with filtered water. I have NEVER had any issues with a bad batch due to an infection from the ice. I just make sure I know of the source from which I get the ice and know that know hands have touched it. Don't buy ice from a place that hand bags it. I am a freak about sanitizing everything though. Maybe that is why I have had good luck. Happy brewing. : )

grndslm · 06-01-2012, 06:45 AM

Quote:

Originally Posted by ZombieBrew83

This is basically how I chill my wort. I tweaked my method as I went along to perfect it. Since I live in an apartment without a utility sink, an IC or CFC is not an option. I freeze about a gallon and a half of boiled water in sanitized containers then add ice as needed to hot wort to reach ~70F. Usually cools the wort down in about 10 minutes. I get good cold break and have not had issues with infection or hot side aeration yet.

What containers are you using??

I think I might switch to this method, as 10 minutes is awfully sweet, IMHO.... plus the containers could potentially be full of backup water that's already been sterilized (if you need it).

The idea of putting ice cubes in the bucket seems ok to me, but I'd prefer all the water to have an equally dense portion of my isomerized hops oils. Mmm...mmm.. GOOD!!

**KeyWestBrewing** · 06-01-2012, 07:15 PM

Quote:

Originally Posted by Tykees

I do this. Start of brewday I get my topup water in the freezer. using store bought gallon jugs. Then I have almost frozen slushy water. Chill my wort down in an ice bath then pour into ale pail. Topup with slush which melts quick. Gets my temp down perfect

I would think doing this with store bought Distilled Water would be fine. The water is distilled so its clean, just starsan the jug top before and after you open it.

redsoxfan1974 · 06-01-2012, 07:23 PM

I use 2 gallons of store bought distilled water....freeze solid... cut them open and dump them into the primary and pour the hot wort in on top of the ice. I've never had an infection or bad batch yet. Plus your pitching the yeast in about 10-15 minutes.

progmac · 06-01-2012, 07:39 PM

totally off topic, but when i lived in the mountains our tap water was about 33-36 degrees in the winter. wish i still had that!

Oscbert · 06-01-2012, 07:46 PM

totally off topic, racecars go fast.

grndslm · 06-01-2012, 08:59 PM

HECK....

Forget cooling altogether. We can do that by forgetting about boiling!!

Just use the water that's been semi-sanitized while passing thru your hot water heater.

I use entirely too much hot water.

**ZombieBrew83** · 06-04-2012, 03:35 PM

Quote:

Originally Posted by grndslm

What containers are you using??

I think I might switch to this method, as 10 minutes is awfully sweet, IMHO.... plus the containers could potentially be full of backup water that's already been sterilized (if you need it).

The idea of putting ice cubes in the bucket seems ok to me, but I'd prefer all the water to have an equally dense portion of my isomerized hops oils. Mmm...mmm.. GOOD!!

I use Ziplock/Glad storage containers. Cheap, effective, and graduated so I know how much ice I am putting into the kettle.