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Home Brew Forums > Home Brewing Beer > General Beer Discussion > Wort Chilling Disaster
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Old 07-09-2010, 08:13 AM   #1
Bitzybrew
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Default Wort Chilling Disaster

Recently I brewed my first all grain batch starting late on a Thursday night and all was going well until I remembered that I forgot to buy ice to chill the wort once the boil was done.

So in my warm NYC apartment I grabbed things out of the freezer to attempt to chill the wort down as fast as possible. To make a long story short it took a little more than 2.5 hrs to get the wort to 85 degrees so I could pitch my rehydrated yeast and put the beer in the fermenter with the blow off tube (couldnt find my air lock).

What should I expect?

I brewed an IPA and hit my goal OG. I hope all goes ok with the fermentation and that the slow cooling didn't create DMS in my wort.


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Old 07-09-2010, 11:19 AM   #2
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Just the longer it takes to cool the higher the chance for infection. If you dropped it below 150 fairly quick I doubt color will be an issue. If you had a good starter going when pitched all should be fine. I would say RDWHAHB!


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Old 07-09-2010, 11:22 AM   #3
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In your kind of situation, I would simply resort to no-chill. I'd seal the boil pot with duct tape, and ærate and pitch yeast the next day, or whenever it got below 80F.
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Old 07-09-2010, 12:23 PM   #4
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My main issue I think is that my rehydrated yeast was sitting out (covered of course) during my whole struggle to get the wort chilled. Also, I pitched the yeast at a tad over 90 because i felt the temp. of the room was skewing the thermometer readings.

Only time will tell I guess.
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Old 07-09-2010, 12:26 PM   #5
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Too late for that. I hope my start didn't spoil while I was struggling to chill the wort. I read online that some people have pitched their yeast at 80-90 degrees so when the wort reached 91ish I pitched the yeast, sealed the fermenter, put in my blow off tube, and went to bed (started the brew later and the cooling took forever).
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Old 07-09-2010, 01:05 PM   #6
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Wow. that sounds WARM! I try to get my wort to 65F and keep it there...
cooler starting temps and cooler fermenting make for better beer, IMO. Nix that - in my personal experience!

I use a checklist before I start - but that's just me...

good luck. It will still be beer, next batch will be better -
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Old 07-09-2010, 01:08 PM   #7
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My first batch I left uncovered in a kitchen sink full of ice water overnight and pitched the next morning. Turned out great. I wouldn't worry.
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Old 07-09-2010, 01:13 PM   #8
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it'll be just fine.

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Old 07-09-2010, 01:22 PM   #9
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Old 07-09-2010, 01:28 PM   #10
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That seems promising, but I pitched the yeast when the worst was probably a tad too warm. So the only thingI can do is hope that fermentation starts in the next 24-72 hrs. If not the wort is sealed in my fermenter with the airlock on it in my cool bedroom and I can go to the homebrew store on sunday and buy a new packet of yeast and pitch it when I get home.


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