The Brewed Palate
Member
Recently I brewed my first all grain batch starting late on a Thursday night and all was going well until I remembered that I forgot to buy ice to chill the wort once the boil was done.
So in my warm NYC apartment I grabbed things out of the freezer to attempt to chill the wort down as fast as possible. To make a long story short it took a little more than 2.5 hrs to get the wort to 85 degrees so I could pitch my rehydrated yeast and put the beer in the fermenter with the blow off tube (couldnt find my air lock).
What should I expect?
I brewed an IPA and hit my goal OG. I hope all goes ok with the fermentation and that the slow cooling didn't create DMS in my wort.
So in my warm NYC apartment I grabbed things out of the freezer to attempt to chill the wort down as fast as possible. To make a long story short it took a little more than 2.5 hrs to get the wort to 85 degrees so I could pitch my rehydrated yeast and put the beer in the fermenter with the blow off tube (couldnt find my air lock).
What should I expect?
I brewed an IPA and hit my goal OG. I hope all goes ok with the fermentation and that the slow cooling didn't create DMS in my wort.