Wort Cooling - Inspired Genius or Fools Choice

DevizesKayak · 02-18-2008, 01:17 AM

As a humble extract brewer, I don't have a wort chiller or similar device. In order to speed the process of chilling my wort I have been pouring it back and forth between my primary fermenter bucket and my mash kettle. Between pours I chill the kettle in ice water before pouring the brew back into it and vice versa. This effectively chills the wort from boiling temperatures to 64 degrees in about 10 minutes.
My question for you all is as follows:
Am I a fool for aerating the wort like this while it is still hot? Or is this simply an inspired way to quickly chill and super-aerate hot wort? I still haven't tried the beer that I brewed with this experimental method but as soon as I do I will let you know if it was a success or otherwise. Any opinions or ideas will be much appreciated!

Donasay · 02-18-2008, 01:29 AM

If you get a wet carboard flavor once the beer sits for a while that is what is known as hot side airation. it usually takes place when the beer is airated between 100 degrees Fahrenheit and 212 degrees Fahrenheit.

I wouldn't airate like that myself, but most people never notice flaws in beer so you might not even care.

DevizesKayak · 02-18-2008, 01:37 AM

Thanks Donasay. Not being the hugest fan of cardboard in my beer I'll stick to more traditional cooling methods in the future, cheers for the advice.

DuPuma · 02-18-2008, 02:27 AM

Here's a wild thought -- What about freezing some quart or gallon ziplock bags with water, sanitizing them well, then putting them in the wort to cool it? Not sure if anyone has tried this, but if I didn't have a chiller, I'd probably give it a shot once or twice.

Arneba28 · 02-18-2008, 02:40 AM

that does work. I have frozen regular pop bottles then sanitized them and dropped them in the wort. worked quite well

DuPuma · 02-18-2008, 02:43 AM

Quote:

Originally Posted by Arneba28

that does work. I have frozen regular pop bottles then sanitized them and dropped them in the wort. worked quite well

Thats brilliant! Give that a shot DevizesKayak.

solidghost · 02-18-2008, 02:57 AM

then why not just pour very cold boiled water into the wort itself?

micsager · 02-18-2008, 03:37 AM

That's what I do. 2.5 gallons for the boil, and 2.5 very cold (almost frozen) Doesn't quite get the wort cold enough though. I just put the primary fermenter in an ice filled sink. 10 minutes to 75 degrees. I don't think a wort chiller can beat that.

quickerNu · 02-18-2008, 04:16 AM

Don't know if you have an apartment or a yard, but I have a little kiddie pool I fill with water (3.5' x 10" or so) and set my kettle in there. works very well in the wintertime, especially if you fill the pool the night before, and brew in the morning. I set the boil pot in the center of the pool and give the wort a good stir. Stir the pool around a bit, too. That is a lot of cold water I didn't use electricity to cool. I'll buy a wort chiller when it gets warm outside.

Jaeger48 · 02-18-2008, 05:08 AM

I live in an apartment and love the ice in sink technique. I took my wort from 170 to 68 in less than 20 minutes. I pitched my yeast and have bubbles less than 24 hours later. I won't be changing methods for as long as my living conditions stay the same.