impatient
Well-Known Member
According to what I have read, a wort cooler is used to bring the wort down to pitching tempurature as quickly as possible. By infecting the wort with yeast asap the yeast will be able fight off any wild yeast or contaminates.
How would the wort get infected if you left the wort covered during cooling?
Are there other reasons besides infection that you want to cool the wort asap?
How would the wort get infected if you left the wort covered during cooling?
Are there other reasons besides infection that you want to cool the wort asap?