Arizona500
Apprentice
- Joined
- Oct 26, 2012
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My question is what does a prolonged wort cooling period do?
I am in the process of fermenting a Portland Pale Ale where I added hops 10 min before end of boil and another hops 1 min before end of boil (loose not in a bag). Instructions stated to measure temperature in fermenter. When brew pot was, what I though warm to the touch while in ice bath, I poured it into a glass carboy. When I measured temperature in carboy it was still close to 100 degrees. I placed the glass carboy in cold water but it appeared the glass was a pretty good insulator and it took 1 1/2 to 1 3/4 of an hour to get the temperature down to just below 80 degrees when I pitched the yeast. It appears to be fermenting nicely. I assume the elevated temperature allowed the wort to continue to cook so will the prolonged cooling off period make the final beer more hopy???
I am in the process of fermenting a Portland Pale Ale where I added hops 10 min before end of boil and another hops 1 min before end of boil (loose not in a bag). Instructions stated to measure temperature in fermenter. When brew pot was, what I though warm to the touch while in ice bath, I poured it into a glass carboy. When I measured temperature in carboy it was still close to 100 degrees. I placed the glass carboy in cold water but it appeared the glass was a pretty good insulator and it took 1 1/2 to 1 3/4 of an hour to get the temperature down to just below 80 degrees when I pitched the yeast. It appears to be fermenting nicely. I assume the elevated temperature allowed the wort to continue to cook so will the prolonged cooling off period make the final beer more hopy???