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skidkid267

skidkid267

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I would like to try brewing a beer and cooling it down to like 90 deg in the kettle, transfer to the carboy, put it into my fermentation chest freezer, take 2-3 hours to cool it down to 68ish deg and then pitch yeast. Does anyone think that this will pose a problem?

Thanks
 
Do you have a chiller? Ideally you'd chill is straight to 68. If you don't have a chiller or if you happen to be somewhere where the groundwater is very warm, that's probably the best you can do.
 
skidkid267 said:
I would like to try brewing a beer and cooling it down to like 90 deg in the kettle, transfer to the carboy, put it into my fermentation chest freezer, take 2-3 hours to cool it down to 68ish deg and then pitch yeast. Does anyone think that this will pose a problem?

Thanks
Click to expand...

in a direct answer to your question... no problem.
 
I used to use an ice bath to chill down to 70F & call it good. Now I give it a little more time to chill down to 60-62F,then pour through the usual fine mesh strainer,dito with top off water,into primary. Stir roughly 5 minutes to aeraste even more,& get the wort/top off mixed well.
Then test & pitch. I've done it on the last 2 batches,& it seems a bit cleaner tasting. We'll know next month how good it is. This seems a bit like no chill. I wouldn't take the chance on infections by letting it sit myself.
 

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