I know that your object is to cool your wort as fast as possible before adding to the fermenter. It is really hard to cool a large amount in this hot weather. Is there a certain temperature I just need to get the wort to, to avoid off flavors? Then from that point I can just let it cool a its own pace.
ie: I was able to cool the wort to 97F fairly quickly, it was a bit of a slower pace from there. Is that a problem?
Also, how quickly should I be cooling it all anyway?
ie: I was able to cool the wort to 97F fairly quickly, it was a bit of a slower pace from there. Is that a problem?
Also, how quickly should I be cooling it all anyway?