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Old 02-04-2013, 02:53 AM   #1
Lonbear
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Default Is it ok to let your wort cool overnight in the brewpot

I just got finished cooking a five gallon batch of porter Is it ok with the lid on overnight I do not have a wort chiller yet

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Old 02-04-2013, 02:57 AM   #2
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I've transferred to a carboy with an airlock and left hot wort in it to cool overnight with no ill affects. I think that would be a better choice than a kettle that doesn't seal as well.

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Old 02-04-2013, 02:58 AM   #3
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Thanks

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Old 02-04-2013, 03:03 AM   #4
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People do that all the time. Its called "no chill brewing", look it up in the search bar. I've never actually done this but there are a few threads in here that will help you further.

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Old 02-04-2013, 03:32 AM   #5
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I've done it with no noticable side effects.

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Old 02-04-2013, 03:40 AM   #6
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Yep... Just be careful transferring hot wort to a glass carboy. That could cause the glass to break.

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Old 02-04-2013, 03:41 AM   #7
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NEVER PUT HOT LIQUID IN A GLASS CARBOY !!!! there'll be a click then a splash and hot wort and glass all over the floor.

I did no chill brewing for quite a few batches before I got my homemade CFC assembled..search for an "Aqua-tainer" and threads about no-chill aquatainer. I got mine at Walmart for around $8. They're 7.5 gallons and make great fermenters too !

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Old 02-04-2013, 03:49 AM   #8
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Quote:
Originally Posted by joeybeer View Post
never put hot liquid in a glass carboy !!!!
ever!
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Old 02-04-2013, 03:50 AM   #9
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Consensus seems ok with it. The only batch that I ever had good bad was a batch were I had to leave the wort in the carboy overnight because I forgot to purchase yeast and the LHBS was closed for the evening.

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Old 02-04-2013, 03:52 AM   #10
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I would agree that putting in a sealed plastic fermenter is FAR better than leaving it in the kettle overnight. But there is a much better solution: Place your hot kettle in an ice bath (about 20 pounds ice) and stir the wort gently a few times. It will chill down much faster that way.

Next time, if you have no chiller, you might want to do a partial boil and have several gallons of bottled spring water in the fridge cooling over night. Then chill the hot kettle in the ice bath as above and add the cold water from the fridge to your fermenter, further chilling the wort.

It's very important to chill your wort as quickly as possible for several reasons...the most important being that the warm wort is a giant petrie dish just looking for bacteria. You need to get YOUR yeast in there first! Don't risk your entire batch...chill it fast!

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