woozy
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- Mar 8, 2013
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So for various reasons I decided I just have to accept the fact that cooling gallons of wort from 212 to 80 is just going to take time and all efforts to speed it up are going to only save me minutes at best and put my into a panic and a frenzy and lead to slppy control and mistakes and cooling in such a panic is exactly what caused my last two batches in a row to have serious lacto infections. So no more rushing to beat the wort silly with a metal spoon that's only half sanitized and splashing as my stock pot is up to an inch from overflowing and precariously balanced while filled with frozen water bottles dipped in sanitizer while I have little to no faith that the sanitizer is actually going adhere to the plastic bottles which still have bits of plastic and tape around them while everything is in my way and cluttered and driving my ADHD through the roof that I just want to punch a hole in the wall.
So I'm going to prepare an ice bath, put the wort in, cover it with the stockpot lid (properly sanitized) and let it sit till in gets to 120 for however long it takes and then transfer it to my fermenter with lid closed and keep it in the ice bath until its cool enough to pitch the yeast.
Leaving it to cool in an ice bath with the lid on though... do I have to worry about DMS?
So I'm going to prepare an ice bath, put the wort in, cover it with the stockpot lid (properly sanitized) and let it sit till in gets to 120 for however long it takes and then transfer it to my fermenter with lid closed and keep it in the ice bath until its cool enough to pitch the yeast.
Leaving it to cool in an ice bath with the lid on though... do I have to worry about DMS?