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Old 01-05-2013, 08:35 PM   #1
Yettiman
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Jan 2013
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Hi

Silly newbie question, but why do so many brewers cool the wort, as opposed to just letting it cool naturally?

It never takes more than a hour to cool, so what is the advantage to cooling it quickly?

Thank you

Thank you

 
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Old 01-05-2013, 09:07 PM   #2
F250
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Quote:
Originally Posted by Yettiman View Post
Hi

Silly newbie question, but why do so many brewers cool the wort, as opposed to just letting it cool naturally?

It never takes more than a hour to cool, so what is the advantage to cooling it quickly?

Thank you

Thank you
You can go from 212 to 64 in less than an hour, without active chilling? Wow!

Rick
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Old 01-05-2013, 09:11 PM   #3
2thGuy
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When the wort is in that 120F to 160F range it is in the danger zone for getting infected because wild yeast and bacteria love that environment. You want to go through those temps as fast as possible to have a clean fermentation. Ideally, you should be down to pitching temp in 30 to 45 mins.

 
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Old 01-05-2013, 09:11 PM   #4
bobot
 
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Hot, sugary wort is a paradise for Nasties. The sooner you can cool it, the sooner you can start fermenting.

 
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Old 01-05-2013, 09:12 PM   #5
seabass07
 
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Or look into no chill brewing. The most important thing is protecting it from infection while it cools.
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Old 01-05-2013, 09:18 PM   #6
stpug
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I'll bite.

How are you naturally cooling your 5+ gallon batches in under an hour? I'm interested because if I can save water I'd love to.

 
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Old 01-05-2013, 09:20 PM   #7
seabass07
 
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It took longer for me to cool in an ice bath. Much longer.
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Old 01-05-2013, 09:21 PM   #8
PackerfaninSanDiego
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waiting for the OP's answer.well? Tell us wise one, how do you cool your wort?
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Old 01-05-2013, 09:21 PM   #9
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Also (though admittedly a less important concern), you get cloudier beer if you take a long time cooling.
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Old 01-05-2013, 09:22 PM   #10
MyNameIsPaul
 
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Under an hour? I'd like to call Bovine Feces!

Show us how!

 
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