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Old 03-16-2011, 03:50 PM   #1
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Default Wort cooling idea, will this work?

So I don't have a wort chiller (yet!) and I'm brewing a wheat beer St. Patrick's Day morning. Usually for me chilling the wort is painfully slow so I have a few ideas.

1) I stuck 2 gallons of the Ozarka bottled water in the fidge. I'll do my 3 gallon wort like normal, then do one or two rounds in the ice bath and then dump it in my ale pale. I'll then add the 2 gallons of chilled water to this. Hopefully this will bring me to within pitching temps because if it doesn't I don't have a way to chill the ale pale.

2) I'll do my 3 gallon wort like normal, then do one or two rounds in the ice bath and then stick then entire pot into the freezer (I have a spare empty freezer). Then add in the extra 2 gallons of water like normal. I'm worried about the word closest to the sides freezing and the wort in the middle staying warm though.

How do other non-wort chiller brewers do it?


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Old 03-16-2011, 03:56 PM   #2
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While I think either of those options would work I personally would look into the "No Chill" method. I've heard very encouraging things about it.


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Old 03-16-2011, 03:56 PM   #3
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Before I got a wort chiller, and when I was still doing partial boils, what I did was similar to your method.

Basically I would freeze 2 gallons of sanitized water in smaller sealed & sanitized containers and when I got to flameout, I would just dump in my big ice cubes and gently stir. I'd also put the pot in an ice bath in the sink and run the water on the outside such that it was constantly recirculating. That would usually do the trick pretty fast.
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Old 03-16-2011, 03:56 PM   #4
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I think adding cold water is your best idea. Try not to move the pot with the semi warm wort too much.
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Old 03-16-2011, 04:27 PM   #5
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Quote:
Originally Posted by weirdboy View Post
Before I got a wort chiller, and when I was still doing partial boils, what I did was similar to your method.

Basically I would freeze 2 gallons of sanitized water in smaller sealed & sanitized containers and when I got to flameout, I would just dump in my big ice cubes and gently stir. I'd also put the pot in an ice bath in the sink and run the water on the outside such that it was constantly recirculating. That would usually do the trick pretty fast.
I do this, but I don't freeze my top off water, I just get it to about 33 F. Than, I put ice, water and isopropyl alcohol (about a cup - works way better than salt to bring tamps down) in the bath tub for my ice bath. I'm at temp in about 5 minutes.
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Old 03-16-2011, 04:30 PM   #6
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I put my top up water in the fridge the night before I brew. Then, I use my sink to cool the wort down under 90F which takes 15-20 minutes. At that point I pour it into the fermenter and top up with the 35 degree water from the fridge. Takes it right down to 60.

I have a double sink so I can switch back and forth quickly and my tap water runs about 40F. Not sure what your water temps are like there so YMMV.
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Old 03-16-2011, 04:31 PM   #7
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Do not put it in the freezer. Waste of time.
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Old 03-16-2011, 04:36 PM   #8
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Quote:
Originally Posted by ongreystreet View Post
Do not put it in the freezer. Waste of time.
+1 on this too. Without stirring, it will take a LONG time to cool in the freezer. First the wort would heat up the air inside the freezer faster than the compressor can cool it, plus without stirring the wort won't cool very fast anyway.
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Old 03-16-2011, 04:38 PM   #9
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I'm in the same boat. Thinking along the same lines. The "top off" method in the instruction's just isn't cuttin it. I thought,do the ice bath,have 2-3 gallons of spring water in the fridge,then maybe 1 gallon of it at room temp,just in case.?...
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Old 03-16-2011, 04:46 PM   #10
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I use my inground pool from October-April. Once summer temps warm up the pool I have to use a water bath in my kitchen sink.


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