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Just did some quick research on thermal shock in glass. Turns out 160 f. is too hot. 100-130 f seems to be the consensus for max temp in to a glass carboy.

randomsample, I have a valve on my kettle and use high temp tubing. However, another member raised the question of thermal shock to the glass carboy. I usually let cool to 160-180 f. before transferring it to the carboy. I going to look into thermal shock to glass. Thanks

asomers, it smells normal--this is my first partial mash batch 6 lbs of grains/ 2 lbs of dme. I thought this might be normal but I wasn't sure. I'm boiling it again, anyway. Thanks.

Thanx Shroomz and Broadbill. Your input is helpful.

Dan, I've used this system for a year--placing the hot wort in a carboy, sealing it airtight, and letting it cool, pitching the yeast--without failure. The unnecessary transfer was a first. I've used one step without a problem, until now. Thanks for suggestion, will take it under consideration.

I placed 4 gallons of hot wort in a carboy and corked it with a solid bung; it cooled to room temperature. I then transferred the cool wort to another carboy that has a thermometer strip on it, sealed it with a solid bung. (I sure this is when the infection happened.) The next day, the bung blew...

I placed 4 gallons of hot wort in a carboy and corked it with a solid bung; it cooled to room temperature. I then transferred the cool wort to another carboy that has a thermometer strip on it, sealed it with a solid bung. (I sure this is when the infection happened.) The next day, the bung blew...