Cooling worth, or Not?!

Hi; I am a full grain brewer who till now made an effort to quickly cool the worth after the boil, in a couple of large enamel pots using the kitchen sink and cold water bath. Now that the temp in my garage, where I do the boil, drops to around 10C, or even lower overnight, I just leave the worth in the pot, after the boil is finished in the evening, for the night to cool off. In the morning, I use a sieve to get rid of the leaf-hops and then stir in the yeast in prep for the fermentation. I have done this a couple of times and noticed no drop in the quality of the finished beer. Would appreciate comment about this. Thanks.. Emry

Reply to
Imre Bella
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I don't think rapid cooling of wort is a necessity like the equipment makers say it is. I got tired of cleaning the wort chiller and now I just let the wort sit for about 30-60 minutes and then add cold water from the fridge to bring it up to the proper level in the fermenter. I had not had any problems at all and will continue doing it this way.

BTW, about a year ago I invested in a reverse osmosis unit for under the kitchen sink. It saved a lot of money over bottled water, the water tastes great, and I use it for the homebrew as well.

Troy

Reply to
Storm Shadow

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