phoenixdigital
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- Joined
- 20/3/11
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Now in the interests of saving time and water at the end of the boil at what temperature can I safely stop cooling the wort?
I am using an immersion chiller and just running normal tap water through it and stirring the crap out of the pot.
We have been stopping at around 45 degrees C and dont really bother trying to get the hops out as we transfer to the fermenter. Currently there have been no major issues with taste but I am curious if we are
It obviously should be noted that we then let the fermenter sit for 5 hours or overnight till pitching yeast.
Thanks
I am using an immersion chiller and just running normal tap water through it and stirring the crap out of the pot.
We have been stopping at around 45 degrees C and dont really bother trying to get the hops out as we transfer to the fermenter. Currently there have been no major issues with taste but I am curious if we are
- getting extra bittering
- losing zero minute addition aromas
- introducing something else unwanted
It obviously should be noted that we then let the fermenter sit for 5 hours or overnight till pitching yeast.
Thanks