So to cool down the wort we submerge the boil keggle in the pool and put a copper wort chiller in the wort. It works really well. It goes from 200+ to 70 degrees Farenheit in about 45 minutes.
So after getting down to 70 degrees we tote it to a table and open the ball valve to let the liquid into the fermenting vessel. This time I saw a little clear water then the wort. So basically there was a little pool water in the opening of the ball valve. Well I didn't stop to correct this, I let it go. Now I'm worried about an infection.
It's an Imperial Stout and needs to ferment forever. 1 Month in the primary, another in the secondary then another 4-5 months in the keg to condition. I'm so afraid that this small amount of pool water is going to F it all up.
Please someone with experience help me out here. What can I do to mitigate and potential infection?
So after getting down to 70 degrees we tote it to a table and open the ball valve to let the liquid into the fermenting vessel. This time I saw a little clear water then the wort. So basically there was a little pool water in the opening of the ball valve. Well I didn't stop to correct this, I let it go. Now I'm worried about an infection.
It's an Imperial Stout and needs to ferment forever. 1 Month in the primary, another in the secondary then another 4-5 months in the keg to condition. I'm so afraid that this small amount of pool water is going to F it all up.
Please someone with experience help me out here. What can I do to mitigate and potential infection?