making some beer and going to chill the wort and my hose is froze. currently trying to pack snow around the kettle to cool it, dam this sux.
I did end up bringing it inside and doing that. Got it cooled and took my gravity and put it in my fermenter. Then i forgot what my gravity was and realized this morning that my yeast is on the counter still. ugh
Get out the blow torch....
I learned a long time ago to store my hose in the garage and bring it out when I need it. You can still get it flowing though if you walk the length of it bending it back and forth to break up the ice enough for water pressure to push it out.
The last day I brewed last week the inside of my garage was -10. I don't think that would have helped my hose much. Oh, it was -35 outside my garage.
I did end up bringing it inside and doing that. Got it cooled and took my gravity and put it in my fermenter. Then i forgot what my gravity was and realized this morning that my yeast is on the counter still. ugh
RM-MN said:I asked on another thread about doing no chill and got a response that was quite different. They said that the "no chill" brewers had to boil for 90 minutes to make sure to drive off all the DMS precursors and that they had to be anal about sanitation. I don't see that you people are doing 90 minute boils so how are you not getting DMS? If you boil in the pot and put the lid on while it is still steaming, do you get DMS from the condensate dripping back into the wort or is a 60 minute boil sufficient? Do you worry about infection or does putting the lid on while the wort is hot steam pasteurize the lid?
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