SleepySamSlim
Grandmaster Brewer
Or How to get my wort to the right temperature ...
I just finished making an immersion cooler and will brew this weekend. I'm doing a partial boil with extract and specialty grains. I start with 3.5G and have about 3G after the boil and the whole leaf hops soak up water.
So the question is how far down do I cool my hot wort (still in the steel pot) before pouring it into the plastic fermenter AND topping off with 2 Gal of clean room temp water ? With the goal of hitting that magic range of 79-75 degrees so I can quickly pitch the yeast.
Water has a high thermal capacity (ability to hold its temperature stable) --- so I'm thinking the wort in the kettle should be between 90 - 85 degrees --- pour & filter -- add 2 gallons of say 65 degree water and hit the magic range ??
Certainly you don't want to overshoot and hit 65 degrees.
Comments from the enlightened appreciated ... I'm just looking forward to reducing the whole brewing process down to a few hours and getting better beer for it.
Thanks
I just finished making an immersion cooler and will brew this weekend. I'm doing a partial boil with extract and specialty grains. I start with 3.5G and have about 3G after the boil and the whole leaf hops soak up water.
So the question is how far down do I cool my hot wort (still in the steel pot) before pouring it into the plastic fermenter AND topping off with 2 Gal of clean room temp water ? With the goal of hitting that magic range of 79-75 degrees so I can quickly pitch the yeast.
Water has a high thermal capacity (ability to hold its temperature stable) --- so I'm thinking the wort in the kettle should be between 90 - 85 degrees --- pour & filter -- add 2 gallons of say 65 degree water and hit the magic range ??
Certainly you don't want to overshoot and hit 65 degrees.
Comments from the enlightened appreciated ... I'm just looking forward to reducing the whole brewing process down to a few hours and getting better beer for it.
Thanks