Cooling Wort Overnight?

So I don't have cash for a wort chiller at the time, and don't really like the ice bath method for chilling the wort. Is it bad to leave the wort (covered with a sanitized lid) in the pot after boil overnight until its reached temp?

I'm assuming it would be fine because everything is sanitized, covered, etc. However, I'm also assuming this is a terrible mistake because it feels like every homebrew shortcut is rewarded with infection.

Thoughts? Anybody else do this?

I would let it cool enough to transfer to carboy and let it cool there overnight.

bdr said:

So I don't have cash for a wort chiller at the time, and don't really like the ice bath method for chilling the wort. Is it bad to leave the wort (covered with a sanitized lid) in the pot after boil overnight until its reached temp?

I'm assuming it would be fine because everything is sanitized, covered, etc. However, I'm also assuming this is a terrible mistake because it feels like every homebrew shortcut is rewarded with infection.

Thoughts? Anybody else do this?

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As long as its covered I can't see how it would get infected, the brew kettle is sterilized from boiling. You were just going to put it in a different covered container to ferment for a matter of weeks anyway, should be sanitary.

I think the concern here is DMS. As I understand, hot wort releases DiMethylSulfide, which lends a flavor of cooked vegetables or corn to the beer. Boiling uncovered allows these favors to dissipate, but covering hot wort drives them back into the beer. Hence the emphasis on cooling quickly. If you cool super slow overnight at room temp, I think this may become an issue.

Try adding sanitized ice (pre boiled) directly to the wort, or topping up with a large volume of chilled water if you are doing a partial boil.

It'd probably be ok, but I wouldn't chance it. I wouldn't leave a pot of hot spaghetti sauce sit out overnight either. It's about food safety and the risks. It might be fine. But just like with food, I"d put it in the fridge instead of letting it sit at room temperature that long.

If you absolutely cannot get the wort to pitching temperature, I"d suggest putting it in the fermenter at least and pitch the yeast ASAP. Or do a quick search for "no chill brewing". It's done with boiling wort, immediately into a sealed fermenter (so it's sanitized) and the yeast is added when the wort is cool the next day. That would mitigate any risks from sitting out overnight in a pot.

No way I would do it. Those are prime bacteria temps. When your yeast go in there and put them down, you'll be able to taste it in the end product.

Why do you dislike the ice batch chilling method so much?? If you're not able to get/make a true wort chiller, it's your next best option. On top of the DMS issue mentioned, there's also the issue of cold break. With such a slow chill method (as you've outlined) chances are you'll have little (or no) cold break.

From BYO:
After the boil, wort needs to be cooled for a variety of reasons. The wort needs to be cool enough for the yeast to survive and perform well at making beer. Most ale yeasts work best between 68–72° F (20–22° C); most lager yeasts work best at 45–57° F (7–14° C). In addition, to prevent shock from a rapid change in temperature, the temperature difference between your yeast culture and wort should be less than 10° F (-12° C) at pitching.

There are reasons other than yeast health for wort chilling. Wort cooling causes solids, called the cold break, to form and fall out of solution. When wort is transferred from the kettle to the fermenter, this break material is left behind.

Wort cooling also slows dimethyl sulfide (DMS) production. DMS is a volatile substance produced in some worts, mostly those made from lager malts. DMS smells like cooked corn and is usually considered a beer fault, although it is noticeable and intentional in some commercial beers.

Quickly cooling the wort also slows growth of some wort contaminants. Once the wort drops below 160° F (71° C) or so, there are many bacteria — known as wort spoilers — that can quickly grow and produce off flavors in wort. Quickly moving the work to fermentation temperature and pitching the yeast minimizes the impact of these bacteria on your beer.

At the volumes of 5 to 10 gallons the corn taste does not show up. If it was larger batches on micro brewery scale than yes. I have waited till it cooled overnight before pitching. It is santized from boiling. The yeast normally takes 12 hours or more to start. Same difference. The only ill affect I see is chil haze being increased. I would not let it go longer than 10 hrs.

I do not have a chiller, and use the method you describe. I have not yet had an issue. I let the wort sit in the boil kettle overnight, then transfer to a fermenter the next day, and pitch yeast yeast. I can't do an ice bath because my BK is electric.

Thanks for all the comments...lots to think about and research.

Might be cheaper to build your own wort chiller. The ones in the stores around here are way overpriced ($80+). So I had a plumber buddy help me by buying the copper tubing and hose fittings, valve, etc. at his normal plumbing equiptment whole sale shop. He placed the order and I dropped in to pick it up/pay for it. I think I spent somewhere around $50-$60 including all the parts, and I've still got an extra 20' of copper tubing that I didn't need. (They only sold 50' rolls.)

What you are describing is no-chill brewing. Traditionally you would want to do this in a heat sanitized HDPE container but many many many people do exactly what you are suggesting (leaving covered in the Boil Kettle). If you do it this way (leaving in the boil kettle) do not leave it longer than over night. For the record, some people that do it this way cover with a star san soaked towel but lots of people don't bother with that, it is all about how cautious you feel you need to be.

Discovering "no-chill" is what made me financially be able to move up to my all grain 10 gallon setup, if you would like to know more about it then
search "exploring no chill"

Lots of homebrewers do this and claim good results. The difference though is that they put the wort into container that they then seal to keep the atmosphere out. Search 'no chill'.

How did this go? Did you get any contamination or weird taste?

Your beer will be fine. I do this when I'm trying to get an afternoon batch in and have other commitments in the evening. I simply boil my wort and when it's done I put the lid on and shut 'er down. Let it sit until the next morning then rack to bucket, add yeast, and clean up.

Never had a problem - you might lose a little clarity in the end product but no off tastes or infections should result.

I chill when I can, but the odd batch I don't have time and I never stress about it.

I've done this. It will be fine. As long as you put it in very hot there is little to no chance of infection.

kvess said:

How did this go? Did you get any contamination or weird taste?

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It's gone fine. I've only tried it with no chiller, so I'm not sure how the beer would turn out otherwise.

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