Bigmouth Bubbler, do not exceed 140F

[BamaProud]

Not just a suggestion.

Big mess and a ruined fermenter. When I poured 4.5 gals of boiling water in it, it began to shrink and naturally the must started spilling out the top. Luckily I had some 1/2 inch tubing nearby and was able to siphon it (burning my tongue) into a bucket fermenter. I probably lost a half gallon of must. :livid: :smack:

 

[NoIguanaForZ]

...uh, I wouldn't trust the rest of what's left. Leaching is pretty likely.

(Incidentally, Alhambra-style water bottles exhibit the same behavior).

 

[daveMN]

Did something similar to the first half of my Octoberfest batch. I dumped it but saved the second half. You're in good company.

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[GoeHaarden]

And I thought I was the only one to do this...

 

[CudaJoe]

good info. Glad I dont own a plastic fermenter because I am pretty sure I would make this same error.

 

[passedpawn]

good info. Glad I dont own a plastic fermenter because I am pretty sure I would make this same error.

I put hot wort into a glass carboy once. The result was worse than what you see above. Different category of worse. Pool was involved too, so not really apples to apples comparison. Still, I wouldn't put hot wort into a cool glass carboy.

[edit] oops, maybe you meant steel. Hot wort in a steel fermentor would be OK of course.

 

[Bobby_M]

I'm failing to understand why you're putting hot anything into the fermenter.

 

[Seattle2k]

I'm failing to understand why you're putting hot anything into the fermenter.

I'm with ya!

 

[Hoppy2bmerry]

Don't do that thread.

 

[RevKev]

That's why stainless steel if FTW :beer: :beer: :beer: :beer: :beer: :beer:

 

[BamaProud]

I'm failing to understand why you're putting hot anything into the fermenter.

Making Wine. All of Jack Keller's recipes say to pour boiling water over the crushed fruit. I assume its to kill any bacteria or other bugs/nasties that was on the fruit.

edit: After reading a little more on the practice, it appears the hot water also helps with color retention in wine.

 

[tracyk]

Yeah, usually on his I leave it in my Boil Kettle then transfer over over once it has cooled down and ready to add the yeast.

 

[GoeHaarden]

Trying to recirculate (or so I thought) ice water through a counter-flow chiller, draining wort directing into fermenter, and unknown to myself the valve on my pump output was nearly shut! That's why I put hot wort into my fermenter...next question, please!

 

[02RedWS6TA]

I out my 164* sparge water in one of the plastic big mouth bubblers every batch, always the same one. Never had it melt lol