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Old 10-06-2012, 02:09 PM   #1
CEversole
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Has anyone ever let their wort cool at a slower rate, say let it cool over night and pitch yeast in the morning? Is there any adv/disadv to a solow vs. fast cooling rate? How does cooling rate effect flavors?

 
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Old 10-06-2012, 02:14 PM   #2
JonGrafto
 
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Search "no chill method "

It exists.
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Old 10-06-2012, 02:22 PM   #3
tele_powder
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Obviously there is a higher chance of infection but also because there will not be any cold break beer will most likely be quite hazy
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Old 10-06-2012, 03:04 PM   #4
wilserbrewer
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Quote:
Originally Posted by tele_powder View Post
Obviously there is a higher chance of infection but also because there will not be any cold break beer will most likely be quite hazy
I have done it a dozen times, no infections, beer is initially hazy but will clear nicely if stored cold for a couple / few weeks FWIW.

 
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Old 10-06-2012, 03:13 PM   #5
ArcLight
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CEversole,
Try this: after you flame out , transfer the boiling wort to this sanitized container:

http://www.usplastic.com/catalog/ite...3285&catid=459

Swish it gently around, turn upside down so it covers all the surfaces.

Make sure the lid is on tight.

This is commonly done in Australia.

 
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Old 10-07-2012, 11:00 AM   #6
RM-MN
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When your wort is finished with the boil it is at boiling temperature. That should have killed off all the nasties that could infect your beer and they won't be able to survive until it cools. Turn off the burner and put a lid on it. The steam that condenses on the lid will sterilize the lid and kill off anything in the air between the wort and the lid. There is little chance of bacteria sneaking in past that lid in sufficient quantity to give your yeast any trouble if you pitch in the morning and get the yeast going. The yeast will simply overwhelm any bacteria and will soon produce alcohol that will also give the bacteria a hard time. Yes there is a risk of infection but a very small one.

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