Any magic in 80 degrees? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Techniques > Any magic in 80 degrees?

Thread Tools
Old 09-24-2006, 08:05 PM   #1
Aug 2006
Posts: 95
Liked 1 Times on 1 Posts

Is there anything "magic" about cooling your wort down to 80 degrees within 15-20 minutes of killing the boil? By that, I mean is the point just to cool the wort down quickly, or is 80 degrees an important threashold for a cold break.

I added 2 gallons of ice slush and a half gallon of room temp water to my wort and that brought it to 94*F in about 2 minutes. Unfortunately, I had virtually no ice on hand to bring it down colder and my tap water is warm so it probably took an hour to get it from 94 to 80.


Reply With Quote
Old 09-24-2006, 08:15 PM   #2
magno's Avatar
Feb 2006
Austin, TX
Posts: 900
Liked 9 Times on 6 Posts

From what I understand, there is not much magic involved. You want the wort to cool quickly, to minimize the opportunity for infection, and 80 degrees is a good temperature for pitching the yeast... not too hot, not too cold.

I would steer away from adding ice directly to your wort (although some here will tell you differently). I dont think that temps in the higher 80s to low 90s will kill the yeast.

Are you at the UT in Texas (or Tennessee?) If your in Austin, we should grab a beer sometime.

- magno

Reply With Quote
Old 09-24-2006, 10:32 PM   #3
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
Liked 153 Times on 144 Posts

The temperature range of 80-120 is perfect for bacteria growth and they multiple at amazing speeds, but an hour to cool down is no big deal.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

Reply With Quote
Old 09-24-2006, 10:37 PM   #4
boo boo
Jun 2005
Hearts's Delight, Newfoundland
Posts: 4,165
Liked 35 Times on 30 Posts

I'm no fan of adding ice that could be infected to wort either.

Like David said it is the temps where bacteria start to grow fast.

Your cooling would have been better had you cooled with some other method BEFORE adding the ice. You can make or buy an imersion chiller pretty cheaply.
How do you BBQ an elephant....first you get your elephant....

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Found the 'Magic' in 'Magic Chef' - keezer progress, questions MadDwarf Kegerators & Keezers 66 12-09-2010 05:41 PM
why 170 degrees? benl560 Beginners Beer Brewing Forum 19 04-06-2009 05:38 AM
From 76 Degrees Down to 66 Degrees, Your Opinion Please... RLinNH General Beer Discussion 1 09-07-2008 10:37 PM
Is 74 degrees too hot? talkingmonkey Beginners Beer Brewing Forum 13 06-24-2008 04:43 AM
OG = 1.135 at 86 degrees!? shamukaiser Beginners Beer Brewing Forum 10 12-05-2007 12:00 AM

Forum Jump