I've read several ways to cool the wort quickly, the most important point always being the avoidance of introducing air (oxygen) when the work is at a high temperature.
Some people say add the 2 gal. of hot wort to the fermenter which already contains 3 gal. of chilled water and immerse the fermenter in chilled water.
Some people say immerse the brew pot with the hot wort in a sink full of ice water (some say lid on and others say lid off), then dump the cooled wort into the fermenter and add the remaining room temperature 3 gal. of water.
Does it make a difference, and how do you measure the temperature of the wort while it is colling down without exposing to air? Am I making too big a deal out of this? Thanks.
Some people say add the 2 gal. of hot wort to the fermenter which already contains 3 gal. of chilled water and immerse the fermenter in chilled water.
Some people say immerse the brew pot with the hot wort in a sink full of ice water (some say lid on and others say lid off), then dump the cooled wort into the fermenter and add the remaining room temperature 3 gal. of water.
Does it make a difference, and how do you measure the temperature of the wort while it is colling down without exposing to air? Am I making too big a deal out of this? Thanks.