After cooking.

[mhandransmith]

Hey everyone can you please tell me what temperature my beer has to be cooled down to after I have cooked it in my pot?? I usually fill my sink with cold water and cool my beer down to 70 degrees and then poor it into my fermenter and then add the rest of my cold water up to 21 to 22 litres.

 

[Nightshade]

I cool it to pitch temp which can vary a bit depending on recipe and yeast type.

 

[Hello]

70 is a great baseline. Unless you're lagering.

 

[mhandransmith]

Beautiful, cheers for getting back to me and it's not a lager. I usually brew nice ales. Thanks again and talk soon!!

 

[day_trippr]

Totally yeast dependent, but if I had to pick one pitching temperature for typical ale yeasts, it'd be 64°F...

Cheers!

 

[mhandransmith]

Are IPAs and ales cooled down to 18 degrees after the boil??

 

[mhandransmith]

I usually cool them down to 70 degrees after the boil just like hello said in his message??

 

[ChefRex]

I usually cool them down to 70 degrees after the boil just like hello said in she message??

ftfy

 

[day_trippr]

ftfy

Umm..."she message"?

Cheers!

 

[ChefRex]

ftfy

I usually cool them down to 70 degrees after the boil just like hello said in her message??
So I'm sue me

 

[mhandransmith]

Hahaha. Cheers for that I've had a few beers aswell, have a good 1!!

 

[unionrdr]

I put a couple gallons of local spring water in the fridge a day or two before brew day to chill. I brew my pb/pm biab beer & chill in an ice bath to 75F or so. Strain into fermenter & top off to recipe volume with the very cold water. This gets it down to 64-65F point something. Stir roughly 3-5 minutes to mix & aerate more before test sample & pitching.

 

[mhandransmith]

Thanks for your reply and that is a great idea I will definitely use it. The cooling down stage just got better, thanks again mate!!

 

[unionrdr]

Glad to help!