Wort Chiller ingredient

[Beer_Tigger]

Don't know how many others already thought of this, but it was an "Ah-ha!" moment for me.  I created a new "Misc" ingredient for my wort chiller so I don't forget to put it in the kettle for the last 5 mins to sanitize it.  Now I just add it to my recipe like I do the Irish Moss.

 

[MaltLicker]

Yep, and "Sanitize Spoon" so the long spoon is clean and I remember to put it in the boil at 5 minutes so it's boiled before cutting off gas.  After chilling, I pull the chiller out and leave spoon there to do a quick whirlpool before letting it settle. 

 

[Slurk]

Same for me here: flushing my plate chiller with 2-3L boiling wort to sterilize it (and put the wort back in the boil for the last couple of minutes).

 

[Scott Ickes]

+1 to all three of you!  Great ideas!  Thank you!!!!!!!

 

[tom_hampton]

I do a similar thing with mash profiles. 

I add mash steps to take ph measurements, and start heating my sparge water. 

 

[Beer_Tigger]

+1 to all three of you!  Great ideas!  Thank you!!!!!!!

Did you remember to bump our Karma?

 

[Scott Ickes]

I did now! 

 

[HeraldOfChange]

Me Too, I do this with my Tax free limit, 200L =Free of Tax or 20L = 1 Unit and I have 10 units to spend in a year  ;-)