Can someone advise if there is any advantage in chilling your wort quickly other than being able to pitch your yeast straight away to reduce the chance of infection?
I don't have a chiller yet but I do have a fermenting fridge.
My current practise...
After boil, drop the hot wort into my fermentor in the fridge which is set to what ever fermenting temp I want. The fermentor is sealed and I actually give it a blat of co2 before transferring the wort so there is no oxygen in contact with the wort. At this stage I also grab my starter and throw it in the fridge. I pitch the yeast the next morning when the wort and the starter have both reached the fermeting temp I set.
Is there any problem with this method? I'm a little concerned it may have an impact on my flavour and aroma hops as the wort will remain quite hot for some time after flame out.
I don't have a chiller yet but I do have a fermenting fridge.
My current practise...
After boil, drop the hot wort into my fermentor in the fridge which is set to what ever fermenting temp I want. The fermentor is sealed and I actually give it a blat of co2 before transferring the wort so there is no oxygen in contact with the wort. At this stage I also grab my starter and throw it in the fridge. I pitch the yeast the next morning when the wort and the starter have both reached the fermeting temp I set.
Is there any problem with this method? I'm a little concerned it may have an impact on my flavour and aroma hops as the wort will remain quite hot for some time after flame out.
