mintyice
Well-Known Member
That looks awesome. I just picked up some cans of Punge from the Fermenteria and it looks pretty similar (though hard to tell from just a picture).
This is probably answered somewhere in the thread, but it's gotten really long... Do you guys force chill after flameout to get it to the whirlpool temp? Or do you just let the temp fall on it's own until it reaches 185 and then add the rest of the hops? Thanks
I've been chilling down to 185F. I overshot it a bit last time because I got a new chiller. I tossed them in at 185F, but after 20 minutes the wort was down in the 150s. Typically it will just fall to the low 170s/high 160s. I'll give it a big stir every 5 minutes to keep the wort moving. Ideally I'd keep it right at 185F the whole time and circulate it with a pump, but I'm not that fancy yet.