IFlyEm

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Novice brewer here with a question on wort chilling...I know that it is pretty important to get the temp down to 70 degrees, and my question may be dumb but I dont care...Im on beer #8. After you chill the wort to 70 degrees, you transfer it to the fermenting bucket, then add water until you get to 5 gallons...That being said, why cant I just add cold water to the wort to assist in chilling it to the proper 70 degrees? I dont own a wort chiller yet so my only option right now is sitting it in cold water until it gets to the proper temperature...which takes a little time. Thanks for all your help and replies.

CHEERS!

TimpanogosSlim

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You can do that.

IFlyEm

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I can add water to bring the temperature down? The instructions state not to add water to the wort while chilling...Its a kit from Brewer's Best. I don't mean to question you, I just want to make sure I am on the same page as you.

TimpanogosSlim

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I'll admit, I'm not an extract guy, but i was under the impression that it can be done.

how are you cooling your wort? Are you just waiting?

kh54s10

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Some people boil some water to sterilize it then put it in sanitized zip lock bags, freeze them. Then sanitize the bags, open them and add the ice to the wort as both cooling and top up water.

So cold water as top up is a good way to cool the wort.

IFlyEm

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I have it sitting in the pot in my kitchen sink with ice water in there...so yeah Im pretty much just waiting lol. Its been in there for about 15 minutes and still at 110 degrees.

mathin

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I've made many extract batches, partial boil, and almost always add cold tap water to cool the wort (and bring the volume up to the 5 gallons).

I've never had any problems doing it that way. It's definitely faster.

Dan.

kh54s10

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Stir the water in the ice bath and rotate the pot or stir the wort (with a sanitized utensil) so that both the water and the wort right next to the metal is moved. This will bring new warmer wort to the metal and cooler water to the outside metal, thus cooling it faster.

lumpher

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the person who said to not add cold water is an idiot. add ice water and shorten your brew days

__________________
Taps:
1: Belma Blonde
2: Toasted Pale Ale
3: Belma Pale Ale

Kegged:
Fermenting: Belgian Saison, Berry wine

In the fermentation chamber:

Fermenting: Toasted IPA

IFlyEm

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I guess I have another question...How important is the 70 degrees? What if I transfer it at 80 degrees?