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Old 08-28-2013, 05:41 PM   #11
Aug 2013
Posts: 11

Thanks for all the help guys. Good stuff...

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Old 08-30-2013, 12:00 AM   #12
Jul 2013
Posts: 25
Liked 1 Times on 1 Posts

I've only brewed 2 extract batches but here is my method. A few days before brew day boil some water with a bit of Campden, cool and freeze. I freeze 2 quarts in a clean and sterilized Lock n Lock container as well as some more in 5 clean and sterilized 2 cup Ziploc freezer containers. I take containers out of the freezer for 30 minutes or so before I need them so they melt enough to slip easily out. I add the 2 quart to the bottom of the fermenting bucket and pour the hot wort over. I then top off with as many of the 2 cup portions as I need.

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Old 08-31-2013, 03:54 PM   #13
Nov 2010
north rose, ny
Posts: 188
Liked 12 Times on 11 Posts

Originally Posted by Creamy View Post
My last few batches I have been pouring hot wort from my kettle directly into a bucket and then topping off with cold (pre-boiled) water. I thought I had found a really clever (okay, not that clever) way to cool my wort faster, until I read in HTB that doing this introduces oxygen to the hot wort, which is a no-no.
yeast need O2 no reason that would hurt the beer.

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