grilljockey
Member
I've seen people mention using plastic bottle ice bombs to help cool down your wort in the absence of a wort chiller. I'd worry a bit about melting the plastic or having any off flavors gas out using this method.
If instead you wanted to use some thick glassed wine bottles for example, which had been frozen with water (partially filled bottle), at what temp do you think the wort should cool to before putting the ice bombs in? I'd assume that you would get cracked or shattered glass at high enough wort temps.
If you took the frozen bottle and actually ran it under some hot water for a few seconds to warm the glass a bit, would that help to protect against a shatter or crack?
If instead you wanted to use some thick glassed wine bottles for example, which had been frozen with water (partially filled bottle), at what temp do you think the wort should cool to before putting the ice bombs in? I'd assume that you would get cracked or shattered glass at high enough wort temps.
If you took the frozen bottle and actually ran it under some hot water for a few seconds to warm the glass a bit, would that help to protect against a shatter or crack?