javert
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- Dec 4, 2016
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Hi, total noob question:
I've been reading Randy Mosher's Mastering Homebrew to learn about the hobby and I've stumbled into the part where the wort has to be cooled quickly after boiling. Standard practices include using a snow bank a counterflow heat exchanger or the usual copper cooling coils.
Since the wort have to be diluted with water to the final volume inside the fermenter, a question that came out quickly is why couldn't the cooling be made by simply tossing some ice cubes or rolls into the boiling wort to bring it to ambient temperature. Wasn't mentioned on the book. Since it is not mentioned I guess there must be reason not to use ice cubes but I would like to know the chemistry behind it.
I've been reading Randy Mosher's Mastering Homebrew to learn about the hobby and I've stumbled into the part where the wort has to be cooled quickly after boiling. Standard practices include using a snow bank a counterflow heat exchanger or the usual copper cooling coils.
Since the wort have to be diluted with water to the final volume inside the fermenter, a question that came out quickly is why couldn't the cooling be made by simply tossing some ice cubes or rolls into the boiling wort to bring it to ambient temperature. Wasn't mentioned on the book. Since it is not mentioned I guess there must be reason not to use ice cubes but I would like to know the chemistry behind it.