cooling wort

[222jugs]

the purpose of cooling wort ,I think, is to cool quickly and avoid growing unwanted bacteria and to get to yeast pitch temp.
is it ok to just lower the wort temp to say 50 and ward off any bacteria and then raise it to 70 for yeast..??

 

[downinit]

The reason to cool quickly is to prevent DMS. Just pitch the yeast when it gets to 70.

 

[Suthrncomfrt1884]

I guess I don't understand the question. Yes...it's okay to chill it to 50, but you still want to do it quickly, so what's the point in going past 65?

Adding the yeast as soon as possible will prevent most infections.

 

[superjunior]

the purpose of cooling wort ,I think, is to cool quickly and avoid growing unwanted bacteria and to get to yeast pitch temp.
is it ok to just lower the wort temp to say 50 and ward off any bacteria and then raise it to 70 for yeast..??

there's many ways of cooling down wort - ice batch, wort chiller, ect.. and yes the idea is to bring your wort down from a boil to pitching temps (70ish) as quickly as possible. It would take quite a while to just "lower" the wort temp down to 50 without some sort of cooling method and wouldn't really make sense to try to go lower than pitching temp than bring it back up

 

[Smokeater233]

The reason to cool quickly is not to prevent DMS - it's to get a strong cold break and to prevent infection. Going to 50 is usually too cold for ale yeast and if it's sustained at 50, you'll put those yeast cells to sleep for a nice long nap.

Cool quickly to 70-ish and pitch...you want the yeast to get going with fermentation as quickly as they can.

 

[TRainH2o]

I guess I don't understand the question. Yes...it's okay to chill it to 50, but you still want to do it quickly, so what's the point in going past 65?

Adding the yeast as soon as possible will prevent most infections.

The only reason I can think of is if you are doing a lager or Kolsch. Otherwise, I pitch 65-68.

 

[wolverinebrewer]

There is no need to go to 50. Yes, IMO its important to get through the "bacteria is coming to infect my wort" temperature range of, I believe 140*-90*. But there is no reason that I know of to go that low. You just want to get to the proper yeast temp. depending on the strain you are using. I usually stop at about 65 using a chiller.
Some people do not worry about how fast they cool their wort but to me, to hook up a chiller for 10 minutes is just part of MY process.