Search results

Ah yes. I do believe I read a bit in the book saying that the period around 140 degrees or so is bacteria city. That seems to jive nicely.

In How To Brew, Palmer says to prevent water dripping in the wort when cooling it down because it can contaminate the wort. Then on the next page, the instructions say to fill up the fermenter the rest of the way with clean water (tap being ok). I found this on the wiki about water in...

Having read How To Brew, Palmer stresses not to let any water drip into the wort while chilling in the ice bath. But then on the next page, he says to fill the fermenter up to 5 gallons of tap water if your water is good. It seems strange to me that there is a huge emphasis and then a lax. Is...