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Old 06-09-2008, 04:15 PM   #11
homebrewer_99
 
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I place 4 - 1 gal jugs of PUR filtered tap water in the freezer for 4-5 hours prior to brewing.

I use it for top off water. I've been doing it for years and haven't had any problems.
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Old 06-09-2008, 09:04 PM   #12
debaniel
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Amen brother. I put a gallon of wally world Spring Water in the freezer for a few hours, throw another 2 of 'em into the fridge...

that'll get your temps down in a hurry.

bags of ice directly into your wort - do-able, but riskier than other options. you might get away with it a hundred (or two) times before you get a contaminated batch, or you might get a contamination on batch 1. but the odds are a little more against you than with a sanitized chiller or even slightly frozen, slushy bottled water like i use.

they just don't clean those ice machines very much, even when they start with RO water.

 
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Old 09-26-2010, 06:49 PM   #13
HomelessWook
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im curious as to how you get the big chunk of ice out of the bottle to throw into the wort. do you cut the bottle open with a sanitized box cutter or something?

 
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Old 09-26-2010, 07:02 PM   #14
blindtiger
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those cheap plastic containers from ziplock work great for sticking in the freezer to make big blocks of ice, and its easy to get the ice out.

 
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Old 09-26-2010, 07:42 PM   #15
HomelessWook
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Well what i want to do to minimize prep time is buy a few gallons of mineral water and freeze them. i would assume you use a sterile blade of some sort to cut the plastic from around the cube but was looking for some guidance.

 
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Old 09-26-2010, 09:25 PM   #16
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Good tip Blindtiger.

Just get some Ziploc plastic food containers to freeze the water and then reuse them. How cool is that?

Pop open, pour in water, put on lid, stack in freezer, freeze, pot off lid and dump in pot. A lot easier than cutting open a gallon jug with water frozen in the handle.
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Old 09-30-2010, 03:17 PM   #17
guinnessface
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I've used a combination of techniques. First, I hear that the ice bought in bags is made from distilled water. I've used it before with good results. A better technique is to freeze a gallon of spring water (not distilled....for better flavor's sake), cut away the bottle and add it to the hot wort. If you use this along with an immersion bath, the ice block may not completely melt and it cold bring your wort temperature down significantly below your desireed fermentation temp.......think delayed fermentation. Finally, I learned another good technique: Before you start your boil, put a gallon of Spring water or whichever water you're using) in the freezer. After flame out, use an immersion ice bath and add the water to the pot from the freezer.....it should be just the ight temp at this time to bring your wort down to the right temp in a quick manner. Keep an eye on the temp during the process....if it's too warm, add ice to the immersion bath water. All of the previous posts were spot on, I jus thought you'd like a few more techniques. Good luck!

 
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Old 09-30-2010, 03:31 PM   #18
mlyday
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I just put a couple of gallons of bottled water in the freezer just before I go out and start the burner. I brew, then cool the pot in the sink with ice. The top up water in the freezer is super cold, sometimes the top is starting to freeze, just barely. That water cools the wort the rest of the way down. maybe 20 minutes for the cooling process. I also salt the ice in the sink.

 
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Old 09-30-2010, 03:35 PM   #19
weirdboy
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Quote:
Originally Posted by Beer_Guy View Post
Good tip Blindtiger.

Just get some Ziploc plastic food containers to freeze the water and then reuse them. How cool is that?

Pop open, pour in water, put on lid, stack in freezer, freeze, pot off lid and dump in pot. A lot easier than cutting open a gallon jug with water frozen in the handle.
This is what I did when I did partial boils. However bag ice, if you are comfortable with it being sanitary enough, would be a lot faster.

 
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Old 09-30-2010, 04:11 PM   #20
bja
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Quote:
Originally Posted by weirdboy View Post
This is what I did when I did partial boils. However bag ice, if you are comfortable with it being sanitary enough, would be a lot faster.
Like was said before (several years ago actually) bagged ice is made from RO water, which is pure.

 
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