I used to cool my beer to about 80 since that was the lowest I could get the wort with my ground water temperature.
Thanks for the suggestion Jayhem, it's actually city water. This time of year the water is colder, but most of the year it's around 70 or so. I found that getting the wort below 80 to take way too long and waste too much water (that extra 10 degrees is stubborn). For me, it's much easier to cool to 80-90, then cover the carboy lid with a sanitized paper towel and stick it in the ferm fridge for a few hours.
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