Okay, I'm trying to optimize my process. Not a total newb, brewed about 20-30 batches. what I'm trying to figure out is the best way to cool down my wort in my plastic 6.5 gallon conical fermenter. in the summertime, after I cool my wort to 110 to filter, I transfer it to my fermenter, and it takes 4-5 hours to cool to <75 degrees, even sitting in front of a window AC. I'm a little worried about bacterial infection, since my last batch was the first batch I've ever had go bad (burned taste).
I was thinking of two possibilities:
1) filter my wort into bucket
- use immersion chiller again to cool < 75 degrees
- pour into fermenter for aeration, pitch yeast
(worried about using same wort chiller that may not be sterile anymore)
2) filter my wort into bucket
- stick bucket into fridge until it cools down
- pour into fermenter for aeration, pitch yeast
do I have to worry about aerating at a colder temperature?
does someone have a better idea, if not, which scenario sounds less risky?