Cooling Kettle

[Salt]

Hey,

Just put down my first extract following Neills Centenarillo Ale. Things went well and tasted pretty good once added to the fermenter.

Just have a question regarding cooling. I have read a number of articles/tips etc saying that following a boil you need to cool the wort before adding it to your fermenter. Why is this necessary and what does it achieve. I understand that you need to get your brew down to a desirable temp to pitch the yeast, however when I add my filtered tap water this brings the temp down.

So following my 30min boil of DME and Hop additions, do I need to cool the wort as fast as possible? Or can I keep it sanitary and let it cool while I add my LME and water into my fermenter?

Whats the best practice following flame out?

Cheers!

 

[yum beer]

cooling of the wort is aimed at AG brewing.
if you are only boiling small amounts for hops just add to the FV and continue.
if you get down to pitching temps that way you have no problem. :icon_cheers:

 

[ekul]

if the wort isn't cooled quickly then the hop additions may seem to add more bitterness (flameout becomes 5 min, 5 min becomes 10min etc). However with extract you're going to be adding cold water to it fairly soon after flameout, so i wouldn't worry about it unless you have heaps of high alpha hops late in the boil and your hot wort is staying hot for an extended period of time.

That centarillo recipe is a good one too. I made it for ages before going to AG. I still have a few bottles of it, i think the hop flavour would be zero by now though!

 

[Wolfy]

http://www.howtobrew.com/section1/chapter7-4.html