Rockford180
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- Mar 24, 2009
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I have been reading over old threads and haven't found the answer I'm looking for. So far i have done two ten gallon brews. Both have been extract California IPA. Purchased them as kits from the local brew store.
Here is my question. Once the cooking is done and it time to cool it down what is more critical to cool it down as soon as its done cooking or cool it down from boiling to below 70? The reason why I ask and hopefully to make my question less confusing. It takes about 30 minutes to run all the wort through my counter flow chiller. The time it takes a small amount to leave the pot and run through the chiller is probably less then a minute.
I'm saving up to buy a march pump to speed up the flow, but I'm still wondering what is the critical part of cooling.
Here is my question. Once the cooking is done and it time to cool it down what is more critical to cool it down as soon as its done cooking or cool it down from boiling to below 70? The reason why I ask and hopefully to make my question less confusing. It takes about 30 minutes to run all the wort through my counter flow chiller. The time it takes a small amount to leave the pot and run through the chiller is probably less then a minute.
I'm saving up to buy a march pump to speed up the flow, but I'm still wondering what is the critical part of cooling.