When to use an IC with a 60 minute boil?

[Beer Viking]

If my flameout is when there is only 15 minutes left should I add the IC at flameout or wait the whole 60 minutes before I start chilling?

 

[Coastalbrew]

Flame out is when you turn off the heat, so @ 0 min left in the boil not 15 minutes left. But yes you can put the chiller in at anywhere from 5-15 minutes left in the boil and it will have enough time to sanitize. Don't start chilling until the boil is over (the full 60 minutes).

 

[Beer Viking]

Flame out is when you turn off the heat, so @ 0 min left in the boil not 15 minutes left. But yes you can put the chiller in at anywhere from 5-15 minutes left in the boil and it will have enough time to sanitize. Don't start chilling until the boil is over (the full 60 minutes).

Thanks! So I throw it in with 15 minutes to go to starilize it and then start cooling at flame out?

 

[Coastalbrew]

You got it!

 

[Coastalbrew]

Hook your hoses up before putting it in the kettle too

 

[Bobby_M]

It's a waste of energy to put the chiller in prior to flame out. You'll temporarily kill the boil for no reason. Flame out, drop the chiller in, wait 2 minutes before turning the water on.

 

[Jag75]

Or you could set the ic into the boiling wort at the last 10-15 minutes then turn water on at fo.......

 

[McKnuckle]

Follow Bobby's advice. There was another thread about this recently. No need for an extended boil session for the IC, or to mess with the final minutes of your active boil.

 

[tracer bullet]

I like the flameout idea and will have to try it. I normally tend to do it w/ about 10 minutes left. It's when I put in Irish Moss, yeast nutrient, whatever else i.e. sometimes hops.

Either way if you do put it in while still boiling, mind the tubing. Not fun watching all the water spray out because it got too close to the burner.

 

[DarrellQ]

Not to highjack here, but this is somewhat related. I'm curious why in some instances "you need to cool the wort as quickly as possible after flameout," and in other instances, recipes call for you to add hops at FO, and let it rest for 15 minutes before cooling wort? In other words, how does letting hops rest 15 minutes before chilling outweigh the benefits of "cooling wort as quickly as possible?" Different philosophies or chemistry?

 

[Bobby_M]

Not to highjack here, but this is somewhat related. I'm curious why in some instances "you need to cool the wort as quickly as possible after flameout," and in other instances, recipes call for you to add hops at FO, and let it rest for 15 minutes before cooling wort? In other words, how does letting hops rest 15 minutes before chilling outweigh the benefits of "cooling wort as quickly as possible?" Different philosophies or chemistry?

It's just the difference between using a hop stand and not. Both methods will produce different hop bitterness/aroma effects. If you don't have any late hops (only a 60min bittering charge), lingering at flameout temps will do no good. If you have a flavor addition at T-10 minutes, holding at flameout temps will cause more bittering. There's also the process of chilling slightly down to 175F and doing a hop stand which extracts flavor and aroma compounds with reduced bittering effects. Very simplistic answer; chilling fast sets your hopping profile.

 

[DarrellQ]

M

It's just the difference between using a hop stand and not. Both methods will produce different hop bitterness/aroma effects. If you don't have any late hops (only a 60min bittering charge), lingering at flameout temps will do no good. If you have a flavor addition at T-10 minutes, holding at flameout temps will cause more bittering. There's also the process of chilling slightly down to 175F and doing a hop stand which extracts flavor and aroma compounds with reduced bittering effects. Very simplistic answer; chilling fast sets your hopping profile.

Makes sense, thanks.

 

[Dancy]

It's a waste of energy to put the chiller in prior to flame out. You'll temporarily kill the boil for no reason. Flame out, drop the chiller in, wait 2 minutes before turning the water on.

Thanks for this Bobby. Good to hear two minutes after flame out is adequate to sanitize the IC as my boil is typically moderately vigorous at best. It take a few minutes to come back when I put the chiller in the boiling wort at 15 minutes.

 

[mcmeador]

Not to highjack here, but this is somewhat related. I'm curious why in some instances "you need to cool the wort as quickly as possible after flameout," and in other instances, recipes call for you to add hops at FO, and let it rest for 15 minutes before cooling wort? In other words, how does letting hops rest 15 minutes before chilling outweigh the benefits of "cooling wort as quickly as possible?" Different philosophies or chemistry?

Chilling quickly means the wort spends less time exposed to potential bacterial infection before it’s transferred to your fermenter. If you do flameout hops for 15 minutes prior to chilling, the wort shouldn’t cool down enough on its own during that time to allow bacteria to begin growing in it.