skipdogchip
Member
I have an idea. I had a "chill haze" problem with my Pale Ale. I was told that this was caused by not dropping the wort temperature quick enough. This is my plan...
I have a medium size box that I have lined with a trash can liner. I'll placed my sanatized fermenter in the box and added 1 gallon of carbon filtered water (this keeps the fermenter from floating). Next I surround the fermenter with ice and add water. Now, when the wort has finished boiling and I'm ready to chill, I just dump the wort into the fermenter. Top off the fermenter to 5 gallon (at 70 degrees). Add the yeast and seal with an air lock.
Comments please. I'm using Mutons Light Malt Extract and I really don't want the finished product to be cloudy.
Thanks,
Skipdogchip
I have a medium size box that I have lined with a trash can liner. I'll placed my sanatized fermenter in the box and added 1 gallon of carbon filtered water (this keeps the fermenter from floating). Next I surround the fermenter with ice and add water. Now, when the wort has finished boiling and I'm ready to chill, I just dump the wort into the fermenter. Top off the fermenter to 5 gallon (at 70 degrees). Add the yeast and seal with an air lock.
Comments please. I'm using Mutons Light Malt Extract and I really don't want the finished product to be cloudy.
Thanks,
Skipdogchip