Chilling MashPot...

[slcmorro]

Hey guys,

I've got about 30 mins left of my boil and I've come to realise... the only vessel I have large enough to hold my pot and actually cover more than the bottom quarter of it is my bath. It won't fit in the kitchen or laundry sinks (just realised this when I had a quick look at the size of the pot) and I remember reading something about someone cooling the wort down to pitching level by sitting in on the garage floor?

I was wondering, with the lid on and everything as sanitised as possible, is there any significant risk of infection by doing this?
It's not a massive concern of mine, getting it down to a lower temperature in any kind of hurry, as I'm adding more water to the wort to get it up to volume anyway, and that will be quite cold in comparison.

Could I let it stovetop cool to say 40c, and then sit it in the fermenter overnight and pitch in the morning once it's at temp? (It's a Pils, I'm fermenting at 12c)

Thoughts?

 

[RelaxedBrewer]

You could just no chill it in the pot on the garage floor like you suggested. You will have to adjust your hopping if you do it this way though.

If you have late hops in your recipe and have added them already go the bath option. Should be fine sanitation wise if you leave the lid on.

What volume are you cooling?

RB

 

[breakbeer]

How much water are you adding?

 

[Cocko]

There are reports of people chilling in their kettle to no ill affect.

IMO - I would sanitise your fermenter and get the post boil wort into it, avoiding splashing, then lid on and let it chill in the fermenter. You could even add your top up water reducing the temp even quicker..

The reason being, your fermenter will disperse the heat quicker as your pot will retain a lot of heat, then just top up and pitch.

I assume, due to you saying stove top - you are only chilling a small amount or not full volume boil.

It will be fine mate.

18c.

 

[slcmorro]

Post boil estimate is 10.4L, adding water to get to 19L

I have 20gm of hops @10 and 10gm of hops at 0 to add.

 

[Cocko]

Throw the 10g @ 0 into the ferm, if you go with my suggestions...

God speed.

 

[Helles]

Add ICE

 

[Yob]

Laundry tub? Just chuck it in the bath and get it down quick mate..

That said, I've kettle chilled a number of times and not had a drama at all.. If you don't want to chill it I wouldn't stress too much but at 10l it won't take much effort or water to chill

 

[Silver]

My 1st few AGs were BIAB in 20 ltr pot on stove. Once boil was completed, placed cling film over top(loosely) and lid back on, placed under house onto wet towel on concrete floor to cool overnight. Dump into FV next day and pitch yeast. No problems at all, in fact they were really nice beers.

 

[timmi9191]

In the last edition of byo magazine there was article about hoping and conversion of alpha acids to create bittering. From memory it occurs above 75c. So if you add cool water to your 10.4l ASAP after flame out it will chill below the critical temp and conversion to bittering will cease. No need to adjust hopping..

 

[dougsbrew]

You must have a small laundry sink. how big is your pot?
I wouldn't chuck ice in your wort to get temp down, too much of an infection risk IMO.

 

[slcmorro]

19L pot from Big W.

I just threw it in the bath. The missus will have a go at me for using household stuff for brewing, but meh. Funny, she doesn't seem to complain when the beer is flowing...

Almost had a disaster though. Too much water = too much bouyancy for the pot. Nearly capsized! Let a bit more later out and threw all the ice I had on hand into it, along with 4 x 2L frozen bottles of water.

 

[slcmorro]

P.S - I do have a very small laundry sink. 45L to be precise!

 

[WarmBeer]

Don't add ice.

You're in the 'rat. Just put that baby on the back step for 30 mins, and she'll be down to about 4 degrees

And I've got to disagree with Hom Cocko, technically, it will cool down quicker in the pot than in the fermenter, as plastic is a better insulator than metal. Put your pot on a concrete floor, it'll suck the heat right out of it.

 

[Cocko]

Don't add ice.


And I've got to disagree with Hom Cocko, technically, it will cool down quicker in the pot than in the fermenter, as plastic is a better insulator than metal. Put your pot on a concrete floor, it'll suck the heat right out of it.

So, you could chill it in a hot metal pot or a larger surface area fermenter?

Umm... EAD.

 

[WarmBeer]

... it'll suck the heat right out of it.

Just as quickly as when Cocko turns up at the local swingers party.

 

[Helles]

go buy a bag of ice from servo add to fermentor as your top up water

 

[Cocko]

go buy a bag of ice from servo add to fermentor as your top up water

Worst. Advice. Ever.

 

[jaypes]

There are reports of people chilling in their kettle to no ill affect.

IMO - I would sanitise your fermenter and get the post boil wort into it, avoiding splashing, then lid on and let it chill in the fermenter. You could even add your top up water reducing the temp even quicker..

18c.

I was under the assumption hot side aeration has no ill effects

 

[slcmorro]

All sorted. Thanks for the advice. Pitched at 15c. It cooled down awesomely when I topped it up with water.

I topped it up to 21L at the very last minute, rather than 19L. I wanna bottle one or two, and keep them for a while. I measured my OG to 1042, rather than the 1043 calculated below, but I can't see that being a huge drama.

For my first real stovetop partial, I'm happy. I hit my literage targets post boil, and everything went seemingly smooth in the end. Efficiency set at 70%



German Pilsner (German Pilsner (Pils))

Original Gravity (OG): 1.043 (°P): 10.7
Final Gravity (FG): 1.008 (°P): 2.1
Alcohol (ABV): 4.52 %
Colour (SRM): 3.8 (EBC): 7.4
Bitterness (IBU): 32.1 (Average)

54.84% Pilsner
29.03% Dry Malt Extract - Light
16.13% Dextrose

1 g/L Nelson Sauvin (11.5% Alpha) @ 60 Minutes (Boil)
0.5 g/L Cascade (7.8% Alpha) @ 0 Minutes (Boil)
0.5 g/L Cascade (7.8% Alpha) @ 10 Minutes (Aroma)
0.5 g/L Nelson Sauvin (11.5% Alpha) @ 10 Minutes (Aroma)


Single step Infusion at 68°C for 60 Minutes. Boil for 60 Minutes

Fermented at 12°C with Saflager W-34/70


Recipe Generated with BrewMate