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Old 02-06-2008, 10:01 PM   #1
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Default Wort chilling opinion

I was browsing YouTube and found this vid:


What are some your opinions regarding how Jim Cook is cooling his wort? Is it more efficient or less? Thanks.
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Old 02-06-2008, 10:50 PM   #2
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That's pretty interesting. I didn't know that Mr. Koch had a brewing series. I would think that ladling 3 gallons of beer would be very tedious, but I've never done it. Pretty cool.

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Old 02-06-2008, 10:57 PM   #3
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I imagine he uses boils water and then freezes it into a big 2gal block in the bucket? Interesting, but the ladling thing seems antiquated to me. It also seems it would increase the time that the wort could be vulnerable to nasties getting in it?

But....who am I to question Jim Koch's techniques?

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Old 02-06-2008, 11:02 PM   #4
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Ok, I will, he didn't spin his Hydrometer after putting in his sample. (Chapter 7 of the series)

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Old 02-06-2008, 11:37 PM   #5
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He also did not flame-off before adding the LME...
And who adds hops by the TBS not the oz?

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Old 02-06-2008, 11:46 PM   #6
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Troob?
I've always pronounced it like "cub"

Wurt?
I've always pronounced it like "port"

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Old 02-06-2008, 11:47 PM   #7
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Quote:
Originally Posted by Pugilist
I imagine he uses boils water and then freezes it into a big 2gal block in the bucket? Interesting, but the ladling thing seems antiquated to me. It also seems it would increase the time that the wort could be vulnerable to nasties getting in it?

But....who am I to question Jim Koch's techniques?
Same here. Ladling seems like you're going about it the hard way.
A strainer would make life SO much easier and will probably work better.
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Old 02-07-2008, 12:00 AM   #8
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Quote:
Originally Posted by Pugilist
I imagine he uses boils water and then freezes it into a big 2gal block in the bucket?
That's what I thought, but in one of those chapters he says he freezes store-bought gallons and then cuts the plastic off. I think this has actually been discussed on the forums before.
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Old 02-07-2008, 09:47 AM   #9
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There is a pretty strong movement here in AUS to "Non Chilled brewing" These blokes take the hot wort straight from the boil and pout it into big plastic jugs and seal them. When the wort has cooled naturally, hours or days (or even sometimes months later) they crack open the sealed containers, add water and pitch their yeast.

There has been a LOT of discussion in the AUS forums about this.

I haven't invested in a wort chiller yet, so i just sanitise a bunch of containers, fill them with tap water and freeze them, the go straight from the boil, into fermenter and toss in about 10 litres worth of frozen ice blocks.

Seems to be working...

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Old 02-07-2008, 03:27 PM   #10
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Quote:
Originally Posted by capcrnch
Troob?
I've always pronounced it like "cub"

Wurt?
I've always pronounced it like "port"

It's definitely "trooooob". Wort is pronounced "wurt". The funny thing is my wife's maiden name is Wirt which is pronounced the same way.
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