Cooling 6 gallons

[LouBrew13]

I was going to make my first full boil ag this weekend but I was afraid of the hose freezing using my copper wort chiller. How do you guys chill using your outdoor spigot without that happening?

 

[Dynachrome]

Set it on the back deck with a weight on the lid of the boil pot. Depending on temperature, it should be ready to pitch yeast by the morning before you head off to work.

 

[RM-MN]

I put cold water in a big rubbermaid container and then dump snow in it until the snow won't melt anymore. Set the pot in there and add snow as it starts melting again, trying to keep some unmelted snow in there at all times.

 

[Grizzlybrew]

As long as the water is running, you should be fine. I actually had to pour hot water on my spigot outside last night to get it unfrozen and running. But, once it started, I was good.

 

[Grizzlybrew]

Set it on the back deck with a weight on the lid of the boil pot. Depending on temperature, it should be ready to pitch yeast by the morning before you head off to work.

Unless there's been sufficient boil time to remove DMS pre-cursors, I'm not sure this would be the best method; to seal it up and trap that garbage.

Lou? Where are you located?

 

[Dynachrome]

Another method might be running a hose from your laundry room to outside.

I have problems with the frostless spigots freezing when we hit -20's.

Years back I had a plumber install shut-offs inside where I can stop the flow before winter. When the ruptured pipes thaw, they flooded the storage room or sunroom depending which one decided to freeze.


What is DMS precursors? I have set wort out to cool frequently and had no problems I could discern.

 

[LouBrew13]

I'm just north of Detroit. It snowed this weekend and has been below freezing. I can mash in my kitchen but can't full boil in here. I'd rather not let it sit for 12 hours in the pot before dumping in the fermenter.

 

[RM-MN]

I'm just north of Detroit. It snowed this weekend and has been below freezing. I can mash in my kitchen but can't full boil in here. I'd rather not let it sit for 12 hours in the pot before dumping in the fermenter.

Why not? Put the lid on just at the end of the boil and it will be sterilized (OK, maybe pasteurized instead) and there won't be much that will get through or around that lid overnight. Pitch your yeast in the morning and the multitude of yeast will overcome anything that could have made it in.

 

[LouBrew13]

Everything I've learned up til now suggests quick pitching for best results, that's all.

 

[Grizzlybrew]

Why not? Put the lid on just at the end of the boil and it will be sterilized (OK, maybe pasteurized instead) and there won't be much that will get through or around that lid overnight. Pitch your yeast in the morning and the multitude of yeast will overcome anything that could have made it in.

Everything I've learned up til now suggests quick pitching for best results, that's all.

see: https://www.homebrewtalk.com/wiki/index.php/DMS - Look under "Causes", see point 1 & 2

Tasty on the BN has talked about it and you can see under "preventing" on that same link about a longer boil. So, maybe it's possible. And, depending on the external temps, you could could possibly hit pitching temps in an hour or two. Of course, by the time you find it the next morning, you'll have to warm it up from near freezing temps to even pitch.

 

[stikks]

Here`s what I use int he winter,takes about 12-15 minuites to get down to 70

 

[akimbo78]

my hose was frozen yesterday. left it for a half hour outside, then put it in my tub. ran cold water around it, drained and repeated. 2 drainings. 1/2 hour i was down in the 80's. set my pot on the counter. opened the ball valve 1/4 way so it would drain slowly through a strainer and into the fermentor. pitched in the mid 70's, within 1 hour was in the high 60's and was bubbling away within 4 hours of pitching (with a starter). so it was an hour and a half vs half an hour, but a lot better than i thought it was going to be. next time i'm pulling the hose inside a few days before.

 

[mizzourah2006]

I put cold water in a big rubbermaid container and then dump snow in it until the snow won't melt anymore. Set the pot in there and add snow as it starts melting again, trying to keep some unmelted snow in there at all times.

This is exactly what I plan on doing tonight. How long does it take you to get to pitching temp with this method?

 

[RM-MN]

Probably about 40 minutes from boil to 60 degrees with 5.25 gallons of wort and a 71 qt tub. The level of the water and the level of the wort are about even when the tub starts to overflow.

 

[BrewerinBR]

If you have an immersion chiller have you considered using it as a flow-through chiller? If you can start a siphon (without sucking on it) you can put a pick up tube in the wort and the immersion chiller in an ice bath and the other end in the fermenter. Then let it flow through the chiller. Got to make sure the inside is clean and sanitized ahead of time. Check out the last page of my brew room build..

 

[LouBrew13]

I was thinking about that actually. But thought that the diameter of the tubing would be prohibitive to a decent flow due to trub in my brew kettle.

 

[Dynachrome]

Really. I do this all the time.

I do not notice off flavors. Corn?

I do usually make heavier beers FWIW.

Thanks for the link.