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Old 09-07-2011, 09:37 PM   #21
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Quote:
Originally Posted by Zixxer10R

Psych, both WORTS on fingers and WORT (unfermented beer) are spelled the same way. Check your engrish before correcting someone else.
Wort:
http://www.thefreedictionary.com/_/dict.aspx?word=wort

Wart:
http://www.thefreedictionary.com/_/dict.aspx?word=Wart


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Old 09-07-2011, 10:13 PM   #22
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Hey I am an enigineer so I am not supposed to be able to schpell.



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Old 09-07-2011, 10:17 PM   #23
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Quote:
Originally Posted by tomridder
Hey I am an enigineer so I am not supposed to be able to schpell.
That's understandable... it's Zixxer who really deserves to be given a hard time
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Old 09-08-2011, 12:03 AM   #24
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This is slightly off topic and I haven't read the entire thread yet so bare with me.

What is considered a good time to cool down 5 gallons worth of wort? My friend and I were able to cool 5 gallons of boiling wort down to 75 degrees in about 8 minutes using nothing but a container filled with ice and a little bit of water.

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Old 09-08-2011, 12:23 AM   #25
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Quote:
Originally Posted by diddlydumper
This is slightly off topic and I haven't read the entire thread yet so bare with me.

What is considered a good time to cool down 5 gallons worth of wort? My friend and I were able to cool 5 gallons of boiling wort down to 75 degrees in about 8 minutes using nothing but a container filled with ice and a little bit of water.
There are just too many variables, based on where you live, what kind if system you're using, and what temp you want to chill to, to come up with just one right answer for that.

For instance, I use a plate chiller (Blichmann Therminator), and just by transferring the wort through the chiller on its way to the fermentor, I can do it in about 5 minutes with 60° wort right now. I'm not sure how well it will work in the winter, but it will definitely be even better. However... my results are not really attainable with most systems in most locations, so it's really only a good benchmark for people who live nearby.
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Old 09-08-2011, 12:45 AM   #26
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Quote:
Originally Posted by Zixxer10R View Post
Psych, both WORTS on fingers and WORT (unfermented beer) are spelled the same way. Check your engrish before correcting someone else.
You need to go stand in a corner and be very embarrassed.
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Old 09-08-2011, 01:31 PM   #27
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You need to go stand in a corner and be very embarrassed.
Notice i shut my mouth once i realized, and then it was hammered home, that i am a complete and udder moron right now.

i'd like to say i'd been drinking, but that just wasn't the case.
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Old 09-08-2011, 02:49 PM   #28
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Originally Posted by Zixxer10R View Post
Notice i shut my mouth once i realized, and then it was hammered home, that i am a complete and udder moron right now.

i'd like to say i'd been drinking, but that just wasn't the case.
(utter!) spelling police are never funny, but the FU replies are usually golden!
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Old 09-08-2011, 03:32 PM   #29
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Quote:
Originally Posted by diddlydumper View Post
This is slightly off topic and I haven't read the entire thread yet so bare with me.

What is considered a good time to cool down 5 gallons worth of wort? My friend and I were able to cool 5 gallons of boiling wort down to 75 degrees in about 8 minutes using nothing but a container filled with ice and a little bit of water.
I'd say about 3pm.

8 minutes is a very good cold break. And you only used an ice bath? Man, you must have been sloshing that wort around like crazy.

Usually it takes my friend and I about 10-15 minutes to cool down a 5 gallon batch with a CFC, and we've never had chill haze issues.
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Old 09-08-2011, 03:41 PM   #30
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Lightbulb! My housemates don't drain their pool, they winterize it with some sort of antifreeze (?). When the temps get down in a few months I could just toss that pump into the shallow end and not use a cooler/bucket.

Unless those chemicals (chlorine, pool shock, antifreeze stuff) do naughty things to copper? This is less and less like a good idea...



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