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Old 06-16-2008, 10:24 PM   #1
Brother Dun
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I just read that it is bad to chill your wort using ice. I normally add a little bit of water to get my AG batch to the right volume, but I thought ice would be a good idea instead, since it would cool the wort as well. Could someone tell me why I shouldn't use ice?

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Old 06-16-2008, 10:26 PM   #2
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I'm not a big fan of putting ice in my fermenter unless I made it myself in a sanitized container (like a gallon milk jug); there is no gaurantee that the ice bags bought at the store are sanitized...the ice might be, but who knows about the plastic bags, and some of those bags get torn loading and un loading in those machines, so who knows whose grubby hands went in and out of there.
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Old 06-16-2008, 10:42 PM   #3
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as long as you pre-boiled that water, and froze it in a way that kept it sanitary, then its fine.

anything short of the above steps is increasing the risk for infection.
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Old 06-18-2008, 07:16 AM   #4
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If you used a gallon milk jug, how would you get the ice out of it? Cut away the plastic? I was thinking sanitizing some 1 gallon glad bags and then freezing those might work, or maybe some large tupperware (like a big cube).
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Old 06-18-2008, 09:54 AM   #5
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Quote:
Originally Posted by Redskins838892 View Post
If you used a gallon milk jug, how would you get the ice out of it? Cut away the plastic? I was thinking sanitizing some 1 gallon glad bags and then freezing those might work, or maybe some large tupperware (like a big cube).
Yes, cut away the plastic. I've frozen 1 gallon zippies for other things, they work fine as well.
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Old 06-18-2008, 11:06 AM   #6
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It's a gamble,

People add straight tap water to the fermenter to top off and all is well, but if you have bad water you'll have bad beer.
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Old 06-18-2008, 01:20 PM   #7
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Quote:
Originally Posted by Revvy View Post
I'm not a big fan of putting ice in my fermenter unless I made it myself in a sanitized container (like a gallon milk jug); there is no gaurantee that the ice bags bought at the store are sanitized...the ice might be, but who knows about the plastic bags, and some of those bags get torn loading and un loading in those machines, so who knows whose grubby hands went in and out of there.
I dont think there would be bacteria contamination. Mainly because that ice is so cold that it is not in the temperature dangerzone. I say try it. I know in many a resturants i worked in we used a paddle like device that we would freeze to shock cold soups. it was washed but never sanitized.

 
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Old 06-18-2008, 01:36 PM   #8
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Freezing won't kill bacteria. Anything that touches wort post-boil should be as sanitary as possible.

 
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Old 06-18-2008, 01:41 PM   #9
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Quote:
Originally Posted by FireBrewer View Post
Freezing won't kill bacteria. Anything that touches wort post-boil should be as sanitary as possible.
YUP!!!!

(darn ten letters)
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Old 06-18-2008, 02:41 PM   #10
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Back in my extract days I'd preboil a gallon of water and sanitize any old throw away tupperware like chinese food soup containers, cool whip, etc as long as it was tapered from top to bottom. Fill them, freeze, then pop it out into the wort. When I finally got my fermentation fridge, I'd skip all that and simply chill down the entire volume of topoff water to about 40F.
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