sideshow_ben
Well-Known Member
Hi all. I generally add a bag or two of spring-water ice to the wort right at the end of my boil, and then filter it through a sieve as I pour it into the carboy, mixing with cold water to reach pitching temperature. A number of books and websites seem to advocate letting the hot wort sit for 20-30 min before cooling it down (i.e. immersion chiller), or to slowly cool it down in a cold-water bath. I can see one reason being to let all the gunk settle to the bottom of the tun.
I'm curious if there is any other benefit to this long "rest," such as enhancing flavors, or if it can be skipped.
I searched around on this forum but didn't find such a thread. I am sorry if this is a duplicate.
Thanks! -ben
I'm curious if there is any other benefit to this long "rest," such as enhancing flavors, or if it can be skipped.
I searched around on this forum but didn't find such a thread. I am sorry if this is a duplicate.
Thanks! -ben