Aaron_3000
Member
I apologize for the long post. My main question is will leaving the immersion cooler in for 30+ minutes get the wort down to the 60F's eventually? It's a Silver Serpent 25' IC. See full post for more info:
I've been brewing for about 5 months now using extract kits. I recently invested in a nice 10 Gallon Spike BK so I could do full volume boils. My first full volume boil came out way better than my prior versions. My process is pretty locked in, but I'm still unsure if I'm taking out my immersion chiller too soon.
So after the boil, I got the wort down from 200F to about 75F in 12-15 minutes. But then the next 5 mins or so I barely see the thermometer drop, and since it's wasting so much water in the backyard I just shut it off and proceed to transfer to my fermenter. Since I'm mostly using Ale Yeast (US-05) I like to pitch at 62F and then ferment around 65-67F. In order to get the wort from 75 down to 62 for pitching I had to stick it in my Cooler Bag fermentation chamber with 3 packs of Cooler Shocks. It took about 2.5 hours to get down to pitching temps. Everything turned out fine, but I guess I don't like the idea of having to wait those extra hours to pitch the yeast. How do you guys/gals get your wort down to the 60's? If I leave my wort cooler in for say 30 minutes will it eventually get there?
Thanks!
I've been brewing for about 5 months now using extract kits. I recently invested in a nice 10 Gallon Spike BK so I could do full volume boils. My first full volume boil came out way better than my prior versions. My process is pretty locked in, but I'm still unsure if I'm taking out my immersion chiller too soon.
So after the boil, I got the wort down from 200F to about 75F in 12-15 minutes. But then the next 5 mins or so I barely see the thermometer drop, and since it's wasting so much water in the backyard I just shut it off and proceed to transfer to my fermenter. Since I'm mostly using Ale Yeast (US-05) I like to pitch at 62F and then ferment around 65-67F. In order to get the wort from 75 down to 62 for pitching I had to stick it in my Cooler Bag fermentation chamber with 3 packs of Cooler Shocks. It took about 2.5 hours to get down to pitching temps. Everything turned out fine, but I guess I don't like the idea of having to wait those extra hours to pitch the yeast. How do you guys/gals get your wort down to the 60's? If I leave my wort cooler in for say 30 minutes will it eventually get there?
Thanks!