Why should the wort be cooled to under 100 F (I've seen anywhere from under 100 F to under 80 F) before it is put into the primary fermenter? If I add cold water, which brings the temp down to about 65 F, couldn't the wort have been not quite as cool?
cooling wort
- Thread starter rookiecd
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BendBrewer
Well-Known Member
65-70 is the temp that you want to end up with after topping off. The precaution is that some people use Glass as a Primary. Hot wort would shatter it.
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