I only do extract, and just started partials, so i'm adding a fair amount of water to my wort. If i only have to get it to 40C before i splash it into the fermenter, that's faily easy to obtain. Getting to 20C without a wort chiller, seems to take forever.Trough Lolly said:The risk of HSA drops once you get the wort below 60C. PoMo is right in that 40C is relatively "safe" but of course, it's still too hot for yeast additions. I would not aerate until I got the wort down to the temp that the yeast is going to be pitched into.
Most books I've read refer to "hot" wort as anything above 140F / 60C.