Chilling the Wort
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I'm new to this and took a class recently. I was told to put my gallons of spring water in the freezer to "cheat" a little in cooling the wort to ferm temp once it was added to the primary. I cooled the wort in an ice bath in the sink to bring the temp down to under 160 in about 5 minutes to achieve the cold break and left it cool in the ice bath for about 30 minutes. I added to wort to the primary and then added the gallons of spring water I had chilling in the freezer and fridge. Problem is, it made the beer too cold and when I added everything to the primary my temp was way below ferm temp, like 48 degrees. I used a heating pad under the primary to warm the beer up to 58 and pitched the yeast cool, on blog advice I read on this site. The fermentation started within 10 hours and remained steady. I just wanna make sure cooling the wort too low and bringing it back up won't hurt the brew. It's a coffee porter, partial grain brew. Thanks!
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