DerekTC
Member
So I just made my 1st 5 gallon batch this weekend (no more Mr. Beer for me!) - a heffeweizen.
Because I don't have a wort chiller I did an ice bath and it took me about 45 before I got it cool enough to pitch my yeast (pitched and fermenting @ 62).
I've read that if you take too long to cool the wort you risk veggie flavors in the beer. When I make my next batch - is there a time goal that I should be shooting for when cooling my wort? Is 45 minutes too long?
Thanks in advance.
Because I don't have a wort chiller I did an ice bath and it took me about 45 before I got it cool enough to pitch my yeast (pitched and fermenting @ 62).
I've read that if you take too long to cool the wort you risk veggie flavors in the beer. When I make my next batch - is there a time goal that I should be shooting for when cooling my wort? Is 45 minutes too long?
Thanks in advance.