alcottrill
Member
I brewed a simple American Wheat today.
7lbs Wheat LME
1lb 20L Crystal
1oz Cascade at 60min
.5oz Cascade at 15min
I've been reading about various ways to cool the Wort as quickly as possible without using a Wort chiller. The technique I chose today is EXTREMELY EFFECTIVE. So Effective that flame out was at noon and my wort is still 42 degrees 7:30pm
What did I do? I froze two gallons of spring water from the store and cut the bottle off the ice and put the ice chunks in the fermenter and poured the wort over the ice, thinking the ice would melt quickly. Not so much...
Why did I choose this idea? I read several accounts of this technique and it made sense. I also watched Jim Koch do it in "The art of home brewing" at Samuel Adams website
I went ahead and put the lid on the fermenter with the air lock in place as soon as I realized it was going to be a while.
With the fermenter sealed should I worry about not being able to pitch the yeast until tomorrow?
Thanks,
AL
7lbs Wheat LME
1lb 20L Crystal
1oz Cascade at 60min
.5oz Cascade at 15min
I've been reading about various ways to cool the Wort as quickly as possible without using a Wort chiller. The technique I chose today is EXTREMELY EFFECTIVE. So Effective that flame out was at noon and my wort is still 42 degrees 7:30pm
What did I do? I froze two gallons of spring water from the store and cut the bottle off the ice and put the ice chunks in the fermenter and poured the wort over the ice, thinking the ice would melt quickly. Not so much...
Why did I choose this idea? I read several accounts of this technique and it made sense. I also watched Jim Koch do it in "The art of home brewing" at Samuel Adams website
I went ahead and put the lid on the fermenter with the air lock in place as soon as I realized it was going to be a while.
With the fermenter sealed should I worry about not being able to pitch the yeast until tomorrow?
Thanks,
AL