I am still plotting my return to brewing.
Back when George Washington and I used to brew together after hunting stegosauruses, I was taught I really needed to chill my wort fast. This is why I developed my method of throwing fermenters into my pool. Now I am reading that young whippersnappers have turned to no-chill brewing, which is pretty confusing, given how insistent people were on chilling way back when.
I see other people are now throwing fermenters into swimming pools. They said I was nuts to do it 20 years ago. Or maybe they said that for other reasons.
Anyway, has anyone ever come up with a solid answer as to how fast and to what temperature wort has to be chilled to get a cold break? I'm not asking about pitching temperature. Just whatever works to minimize haze.
I maintain mash temp by running the wort thru a heat exchange coil in a hot water bath (aka HERMS). After the boil, I replace the hot water with cold water, and recirculate the wort thru it to chill. I’ve never timed it but I can imagine it takes 45 min to an hour to reach pitch temp. The return into the kettle whirlpools the wort so I kill two birds with one stone in my effort to transfer clear chilled wort into the fermenter.
Post time 2022-12-26 18:54:22