Papazian @ Palmer - Cooling the Wort - Page 2

Paperface · 03-22-2007, 04:33 PM

at what point (temp range) is hot wart no longer "hot". I mean, when can we not worry about HSA and focus on aeration? Is there some magical number where HSA stops and regular ole aeration (the good kind) begins?

**TheJadedDog** · 03-22-2007, 04:59 PM

I usually cool my wort to 80deg in an ice bath (takes about 20 to 30 minutes depending on the size og my boil), pour into the fermenter, then top off with 60deg water. Brings my temp to 68deg every time so I can pitch right away.

**tbone** · 03-22-2007, 06:30 PM

Palmer: "The generally accepted temperature cutoff for preventing hot wort oxidation is 80 degrees F".
Someday I'll be able to post answers without quoting.

BarleyWater · 03-22-2007, 08:20 PM

There are quite a few threads around here debating HSA. They all seem to come to the conclusion that no one has ever experienced it.

IMO, I wouldn't worry about it until someone actually says it happened to them, until then, I say we eliminate HSA from our brew vocabulary.

Cool it then mix it with cool water, then go get a wort chiller. I made a small one for my partial boils for about $25 from lowes.

**BierMuncher** · 03-22-2007, 09:37 PM

Quote:

Originally Posted by TheJadedDog

I usually cool my wort to 80deg in an ice bath (takes about 20 to 30 minutes depending on the size og my boil), pour into the fermenter, then top off with 60deg water. Brings my temp to 68deg every time so I can pitch right away.

That is my approach when I do stove top brews.

Except I put the gallon jugs in the freezer at the beginning of the brew process and get my wort down to 100 in the cold water bath.

Mix it all together and 70 +/- everytime.