Wort Cooling Method...??

[Encinoman]

Freeze gallons of purified water in plastic gallon jugs/cartons, cut open jugs, dump ice blocks in fermenting bucket, pour wort over ice. Bang! Glass wouldn't work in this instance of course. I need to buy purified (UV sterilized) water anyway because our water quality in Vegas sucks. So, its money I would spend whether I had a wort chiller or not.

 

[Pivzavod]

People have discussed a no cool method and it works just fine. I have done it couple of times and sometimes I do a partial cool down method. I do icebath but dont change the water multiple times and let it sit overnight. Cover your pot when you are doing it.

 

[mikebiewer]

I'd like to hear about this no cool down method...

I've always been under the understanding that you need to crash cool it to get some of the proteins out of the wort that can produce off flavors and or chill hazes. Plus the quicker it cools the quicker you can pitch your yeast which means less time for bacteria.

So, anyway, I'd like to hear more of the science behind the no cool down method.

Interesting idea!

 

[joekerr1]

http://www.brewersfriend.com/2009/06/06/australian-no-chill-brewing-technique-tested/

The Aussies use it to conserve water. Check out the link I provided.

 

[seabrew8]

so I've done the standard ice bath for all of my brews so far which has worked just fine. but i was thinking about trying a new way. would it be ok if i just poured the wort into the fermenter right after the boil, and then dumped in a few bags of ice? It seems that would kill 2 birds with one stone (cooling the wort and adding the extra water)

I place my 7.5gal aluminum pot in a 6.5 gal bucket and poke my garden hose between the two, letting the water overflow and stirring the wort. I can cool down boiling wort to the low 20's C in 15 min or so.

Surprised i never seen this method posted before.

 

[mikebiewer]

http://www.brewersfriend.com/2009/06/06/australian-no-chill-brewing-technique-tested/

The Aussies use it to conserve water. Check out the link I provided.

That looks really really interesting. I like the idea of the "Real Wort" starter. This facilitates a way to do that.

Have you tried it?

 

[beerman1957]

i do this frequently but always use my own ice, which is triple filtered for that smooth, icy taste. The water into my home is filtered at 30 microns, then 20, then to my freezer/ice maker, which is about 10 microns. I have NEVER had an infection using clean ice. A gallon (about 9 lbs) of ice will lower my beer to 120F in SECONDS. I then use Jamil's whirlpool chiller with ice water input into a coil.

Yes, there are those here that will lynch you for saying that you have done it. I would admit that it is NOT best practice.

If you can put ice cubes in your drink, you sure as hell can put them in Wort. That is my take on it.

 

[ernie00]

I only have 2 batches under my belt but I buy a 1 gallon plastic jug of water for 1$. Freeze it and when it's time to brew I cut the jug open, let the ice into the fermenter and poor the wort on it. Worked good so far.

 

[beerman1957]

Crushed ice will chill the beer much faster. At least break up the ice a bit and it will get colder faster because of expanded surface area of the ice. Of course, the ice will be gone sooner, also.

 

[rico567]

Making beer is all about controlling variables: quality of ingredients, temperature, sanitation, etc. Using ice to chill is obviously a method employed by many people, and with success. The two problems that I see are 1) contamination (which has already been extensively covered), and 2) the inability to do a full boil, which is important to me. I just use an entry-level copper wort chiller, and am fortunate enough to have 55F well water to do the chilling.
I was invited over to a brew session by an acquaintance, and he & his brew buddy use ice to cool partial boils. At that time, they were having no trouble. Suddenly, within the last few months, they've thrown out three batches. They haven't found the cause yet, but given my observation of their techniques, there are several things they need to eliminate as possible causes, and the ice chilling is one.

If it fits your setup and schedule, I think no-chill may be a way to go, although I haven't tried it yet. There is a huge thread on no-chill brewing; it is practiced a lot by Australians, and there seems to be a growing contingent in this country that is trying it. Personally, the idea of brewing one day and not being able to pitch until the next kind of bugs me, but given the fresh water situation that already exists in some parts of this country, and the crisis that is predicted, it may be the way of the future.

 

[beerman1957]

Making beer is all about controlling variables: quality of ingredients, temperature, sanitation, etc. Using ice to chill is obviously a method employed by many people, and with success. The two problems that I see are 1) contamination (which has already been extensively covered), and 2) the inability to do a full boil, which is important to me. I just use an entry-level copper wort chiller, and am fortunate enough to have 55F well water to do the chilling.
I was invited over to a brew session by an acquaintance, and he & his brew buddy use ice to cool partial boils. At that time, they were having no trouble. Suddenly, within the last few months, they've thrown out three batches. They haven't found the cause yet, but given my observation of their techniques, there are several things they need to eliminate as possible causes, and the ice chilling is one.


The issue of contaminated beer by your friends certainly merits investigation. To confirm if it is the ice, a simple culture test of the water source would be in order or changing to purified bottled water would probably work. I am inclined to bet that it isn't the water, however. The reason I say this is because the water would have to have a high number of contaminants to infect a batch of beer. I tend to think that a ratio that high would probably make someone ill if they drank it. BUT, it is very possible the ice is the culprit. Testing the water would be a step toward discovery.

I am just afraid that if you take away the ice, you may automatically assume it was the ice. And you may not find the actual culprit. I would lean toward equipment contamination and overall technique first. If you can't see mold growing in the wort, then I would assume either a Bret. or L. Bacillus infection.

I have not been reading the "no-chill" method used primarily in Australia. I will have to do that.

 

[mikebiewer]

You make a great point. Now, and in the future water is going to become more and more scarce. I once heard WWIII is going to be fought over water, not oil...

I may have to give it a try. I would assume if your sanitation is awesome, there won't be any side effects. I also like the real wort starter idea.

 

[beerman1957]

As far as "Sanitation" goes, I just keep it pretty simple. I used to go way overboard to include wearing latex gloves. Now I wear gloves, but just to keep from getting burned. I also am not sloppy about it.

For example, last night I kegged Rye Ale. I set my Hobby Brewing fermenter outside and filled it with water to about 6 gallons. I added 1/4 bleach and then topped it off to about 8 gallons. I used a small green pad and lightly scrubbed the inside and just let it sit there overnight.

Today I rinsed and scrubbed again just a little to get a few things out. BTW, I must mention that the water I use goes either back to the garden or into one of several 55 gallon water collection barrels. Anyway, I emptied the water onto a tree I like and then sprayed Iopophor dilute on the inside. That is it for the cleaning.

I put the lid back on and back into the Freezerator just to keep the dust out. When it comes time to use it again, it is clean. I also scrubbed the entire Freezerator with bleach solution and rinsed with clean water. If I decide to brew in a week, I will just spray the inside again with Iodophor.