Quikfeet509
Well-Known Member
For my third batch I'm doing a Scotch Ale. Like the recipe before it, I am supposed to use 2 gallons of water for the boil [with grain steeping, malt and hops addition], then cool the wort to 70*F. Once this temperature is reached, I am supposed to add 3 gallons of water to make a total of 5 gallons.
My question is why not add the cool water once the boil is done to help facilitate a faster cooling? Does the cooling with a smaller volume of water have any significance in relationship to the trub (?) still in the wort?
Thanks.
My question is why not add the cool water once the boil is done to help facilitate a faster cooling? Does the cooling with a smaller volume of water have any significance in relationship to the trub (?) still in the wort?
Thanks.