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I've been actively all-grain brewing for 6 years and every batch has been chilled using the same copper immersion chiller I built back in 2015.
I would like to try brewing a 10gal batch of beer and chilling it right in the brew kettle using nothing but cold winter air.
I am able to find all kinds of stories and forum posts from homebrewers who claim to have done this successfully but what I absolutely cannot seem to find anywhere is some actual anecdotal data on how long I can expect the cooling from boil to pitching temp to take. The best I can find online are vague stories like "I just let it sit on the porch overnight." Well, what does that mean? If it's flame out around 11pm, does that mean pitching temp by 6am? 12pm? 2pm?
I know there are lots of variables, but let's assume an ambient temperature of mid-20s F. My gut feeling is that 10-11gal of boiling wort will take somewhere around 8-10 hours to hit 70F, but my gut feeling is worthless here for planning purposes.
Does anybody have any actual data to share? Even if different beer volume and different temperature? Any data is better than no data.
PS - I'm not looking for lectures on how bad the beer will be, how the hop utilization will be messed up, etc. I think I've read enough about all that.
I would like to try brewing a 10gal batch of beer and chilling it right in the brew kettle using nothing but cold winter air.
I am able to find all kinds of stories and forum posts from homebrewers who claim to have done this successfully but what I absolutely cannot seem to find anywhere is some actual anecdotal data on how long I can expect the cooling from boil to pitching temp to take. The best I can find online are vague stories like "I just let it sit on the porch overnight." Well, what does that mean? If it's flame out around 11pm, does that mean pitching temp by 6am? 12pm? 2pm?
I know there are lots of variables, but let's assume an ambient temperature of mid-20s F. My gut feeling is that 10-11gal of boiling wort will take somewhere around 8-10 hours to hit 70F, but my gut feeling is worthless here for planning purposes.
Does anybody have any actual data to share? Even if different beer volume and different temperature? Any data is better than no data.
PS - I'm not looking for lectures on how bad the beer will be, how the hop utilization will be messed up, etc. I think I've read enough about all that.