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.
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.