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brucepepper · 10-19-2007, 01:11 AM

I am planning on making my first PM brew this weekend. I have used the ice bath method of chilling about half a dozen times, but the last two batches I've just let my wort cool overnight and pitched the yeast in the morning. To my surprise they turned out the same as the other batches and I didn't have to wait around for my wort to cool.

Now I know that this is technichally incorrect but, other than risk of infection, what taste comprimises do I face? I'm only interested in advice from people who have first hand experience with both overnight cooling and quick cooling. I just built my mash tun and if I have to spend more to build a chiller my wife will be pissed.(eventually I'll get one but this was supposed to be a money saving hobby)

**Bobby_M** · 10-19-2007, 01:15 AM

Step one. Admit to yourself that this is NOT a money saving hobby, especially if you factor in paying yourself half of the minimum wage.

Rapid cooling provides three benefits off the top of my head. One, pitch sooner, your intended yeast takes hold before anything else can. Two, locks in aroma hops. Three, stops DMS production (more important in PM and AG).

Iordz · 10-19-2007, 01:21 AM

Reducing DMS and lowering the risk of infection are good enough reasons for anyone to get a wort chiller. Remember bacteria like warm wort, they will go crazy for the stuff. You have not experienced any infections, but is it worth the risk?

brucepepper · 10-19-2007, 01:29 AM

Thank you, I did not know that it DMS production was different with PM and AG brews.

BigJay13 · 10-19-2007, 02:14 AM

What is DMS production?

Buford · 10-19-2007, 02:00 PM

Dimethyl sulfide. It's a byproduct and off-flavor. Tastes like cooked corn or cabbage. Pilsner malt is known for making a lot of it, so that requires a longer boil time to drive it out of the wort via evaporation.

It is also incidentally one of the most common chemical compounds on earth.

Beerthoven · 10-19-2007, 02:28 PM

Quote:

Originally Posted by BigJay13

What is DMS production?

DMS is produced continually in the wort as long as it is above 140*. Getting the wort below 140 as quick as you can will reduce the amount of DMS in your final beer.

**Lil' Sparky** · 10-19-2007, 03:16 PM

I'd also like to add - rapidly cooling your wort will cause a hard cold break. Among other things, this can really help the clarity of your beer and can reduce/eliminate chill haze. I have no idea if there's any difference between extract and AG in this regard.

SW Brewer · 10-20-2007, 03:55 AM

I used my brand new wort chiller today on my second AG batch. I was AMAZED at how fast it cooled that large volume of boiling liquid down. It was like 15 minutes and I had it going into the fermentor, and pitching the yeast. I should have gotten one of these LONG ago.

Greg

**BierMuncher** · 10-20-2007, 04:06 AM

This really is only about a 20 minute exercise and will cost less than $40.00.