DevizesKayak
New Member
- Joined
- Feb 17, 2008
- Messages
- 2
- Reaction score
- 0
As a humble extract brewer, I don't have a wort chiller or similar device. In order to speed the process of chilling my wort I have been pouring it back and forth between my primary fermenter bucket and my mash kettle. Between pours I chill the kettle in ice water before pouring the brew back into it and vice versa. This effectively chills the wort from boiling temperatures to 64 degrees in about 10 minutes.
My question for you all is as follows:
Am I a fool for aerating the wort like this while it is still hot? Or is this simply an inspired way to quickly chill and super-aerate hot wort? I still haven't tried the beer that I brewed with this experimental method but as soon as I do I will let you know if it was a success or otherwise. Any opinions or ideas will be much appreciated!
My question for you all is as follows:
Am I a fool for aerating the wort like this while it is still hot? Or is this simply an inspired way to quickly chill and super-aerate hot wort? I still haven't tried the beer that I brewed with this experimental method but as soon as I do I will let you know if it was a success or otherwise. Any opinions or ideas will be much appreciated!