Hi jumped into making my first all-grain this past weekend (easy hefe from browsing recipes on this site).
I don't have a wort chiller so I used an ice bath. My ice melted quickly and the wort was still reading about 150F.
So, without thinking about the cold-break point, I started swirling the wort in the ice bath with a sanitized spoon to cool it down. In a few more minutes (10, maybe) I was down to 120.
At that point I filled my swamp cooler with all the ice packs I had on deck and fresh cool water, put the fermenter bucket in the swamp cooler and dumped in the 120* wort splashing it around to aerate it as I have with my extract brews.
However, I realize in continuing to read and research that the "standard" cold-break point is about 80-85, not 120.
How ****ed am I? Its in the fermenting bucket now, only about 48+ hours in (very vigorous fermentation, had to put in a blow-out tube).
I don't have a wort chiller so I used an ice bath. My ice melted quickly and the wort was still reading about 150F.
So, without thinking about the cold-break point, I started swirling the wort in the ice bath with a sanitized spoon to cool it down. In a few more minutes (10, maybe) I was down to 120.
At that point I filled my swamp cooler with all the ice packs I had on deck and fresh cool water, put the fermenter bucket in the swamp cooler and dumped in the 120* wort splashing it around to aerate it as I have with my extract brews.
However, I realize in continuing to read and research that the "standard" cold-break point is about 80-85, not 120.
How ****ed am I? Its in the fermenting bucket now, only about 48+ hours in (very vigorous fermentation, had to put in a blow-out tube).