hot wort in cold primary

[JONNYROTTEN]

why cant i pour hot wort in 3 gals of cold water in primary to cool it faster as opposed to ice bath.is there any neg effect on beer or taste.also,should i use strainer in funnel or will removing hops effect flavor

 

[Yooper]

You can do that- but I'll tell you from experience that it doesn't work as well as you'd think! When I've tried it, I ended up with 5 gallons of 85 degree wort that took even LONGER to cool.

I'd suggest cooling the wort in an ice bath until it's at 90 degrees, and then put it in the carboy. Then top up with cool water, keeping an eye on the "stick on" thermometer. It's easy to overchill, or underchill, if you add the water first and then the wort. Adding the wort first and then the water allows you to adjust the temperature as necessary.

 

[JimE]

why cant i pour hot wort in 3 gals of cold water in primary to cool it faster as opposed to ice bath.is there any neg effect on beer or taste.also,should i use strainer in funnel or will removing hops effect flavor

I take it you are doing extract brewing. I just cool the wort to 70 degrees, dump to fermenter, and add 70 degree water to top off to desired boil volume.

 

[JONNYROTTEN]

I am doing extract,new brewer.Im on 4th batch and have used ice bath each time because that what everyone does.but whats the reasoning.If this is the time the wort is the most susceptible to bacteria why shouldn't I just dump it in primary hot and chill instantly

 

[KellyK]

If you "dump" wort when it's above ~80 degrees you will cause splashing and aerate the wort. Aeration above 80 leads to oxidation (wet cardboard flavor) and will severely impact the quality and shelf life of your beer. This one of the primary reasons for cooling the wort before adding it to the fermenter. Once below ~80, yes you should be using a strainer to remove hop trub and other break material rather than transferring it to the fermenter.

 

[Yooper]

I am doing extract,new brewer.Im on 4th batch and have used ice bath each time because that what everyone does.but whats the reasoning.If this is the time the wort is the most susceptible to bacteria why shouldn't I just dump it in primary hot and chill instantly

Well, it won't chill instantly. Boiling wort + cold water doesn't equal a pitchable temp. It'll still be too hot, and it will take a very long time to cool 5 gallons rather than 2.

If you "dump" wort when it's above ~80 degrees you will cause splashing and aerate the wort. Aeration above 80 leads to oxidation (wet cardboard flavor) and will severely impact the quality and shelf life of your beer. This one of the primary reasons for cooling the wort before adding it to the fermenter. Once below ~80, yes you should be using a strainer to remove hop trub and other break material rather than transferring it to the fermenter.

I don't strain my wort. I know some brewers do, and some don't. I wouldn't sweat it. You'll have very little break material, since it's an extract batch anyway. So far, my beer (not strained) has been acceptable.

 

[JONNYROTTEN]

ok,now i know,thanks..should i ALWAYS strain no matter what type im brewing.I made a sierra nevada clone that tasted great but it was a little bitter(alot).i didnt strain.My next batch ill strain and see the difference

 

[Yooper]

ok,now i know,thanks..should i ALWAYS strain no matter what type im brewing.I made a sierra nevada clone that tasted great but it was a little bitter(alot).i didnt strain.My next batch ill strain and see the difference

I don't strain my wort. Unless I've used so many hops that it'll take up a gallon of space in the fermenter, I just dump the cooled wort into the fermenter.

 

[Kaner]

I don't strain my wort. Unless I've used so many hops that it'll take up a gallon of space in the fermenter, I just dump the cooled wort into the fermenter.

+1 on that... most brews I wouldn't bother straining especially with extract, the double IPA I brewed a couple of weeks back.... I really wish I would have strained it.

 

[maida7]

If you "dump" wort when it's above ~80 degrees you will cause splashing and aerate the wort. Aeration above 80 leads to oxidation (wet cardboard flavor) and will severely impact the quality and shelf life of your beer. This one of the primary reasons for cooling the wort before adding it to the fermenter. Once below ~80, yes you should be using a strainer to remove hop trub and other break material rather than transferring it to the fermenter.

As others have stated, straining is not really necessary and will not effect the flavor. Also, the effects of hot side aeration are highly debatable. Many feel it has no effect what so ever. I stir my hot wort like crazy to make a whirlpool effect around my immersion chiller and the resulting beer does not taste oxidized.

Back to the OP: I think your next equipment upgrade should be an immersion chiller and a stainless spoon. The spoon is the poor man's whirlpool. After the chiller start looking at a giant pot and a propane burner so you can do full boils and get off the stove.

 

[TastySalmon]

Don't forget that hot liquids have very little ability to contain oxygen compared to cool or cold liquids. You can't really overaerate hot wort IMO.