Can't use my chiller

[hercher]

Brewed a pale ale today, on a very cold Sunday (below freezing). I brew outside (actually, in my uninsulated garage). Unfortunately, my water line at the outside spigot was frozen, so I couldn't use my immersion wort chiller. I don't have an adapter to hook a hose up to the kitchen sink. So I'm just waiting for the wort to cool down on its own. I have it covered, and it isn't windy. How big is my danger of infection? It's been sitting out there nearly two hours now, and has dropped to about 110.

I figure I'll go ahead and transfer into a carboy at about 80, and pitch the yeast, which is somewhat warmer than I would ordinarily like. But my thought is if I can get the yeast going, I can reduce the chances of contamination.

 

[SporkD2]

Some peopel actually cool that way, as long as everything is sanatized you should be fine

 

[carp]

Yeah, you should have no worries - you're essentially doing no-chill brewing. Be careful, it could become a habit - it has for me.

 

[hercher]

I don't think it'll become a habit. I don't have the patience.

 

[HomerJR]

Yeah, you should have no worries - you're essentially doing no-chill brewing. Be careful, it could become a habit - it has for me.

Yeah, just take a few minutes and read about no-chill. I haven't tried it, but it sounds like an interesting idea. Might not have a choice this time, eh?

 

[passedpawn]

If it is below freezing in your neck of the woods I would not consider it no-chill.

 

[hercher]

Anybody have any links re: no chill brewing

 

[carp]

Just scroll down a bit in this (General Techniques) forum and on this page you'll see two threads with No-Chill in the title.

 

[PseudoChef]

I would not pitch the yeast at 80. Ever. Just sayin'

 

[Pappers_]

I would not pitch the yeast at 80. Ever. Just sayin'

I agree, I think it would be better to wait and let it cool down. Most yeast strains will produce significant off flavors at that temperature. Have you tried the old ice bath technique?

 

[hercher]

It was down to the mid to upper 70's when I pitched the yeast. I ferment in my basement, which is fairly cool (low 60's). It may wind up more estery than I like, but should still be ok.

I use a keg as a boiling kettle. I had nothing to place it into for an ice bath that would have been significantly colder than the 28 degree weather outside.

Thanks for all the responses everybody. I'll post a note on how it turns out.

 

[CalmYourself]

Your finishing and aroma hops will be a little subdued, and perhaps the whole thing will be a little more bitter but as long as your sanitation was good you're ok.