woozy
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- Mar 8, 2013
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Okay, my instructions say "Cool the wort as quickly as possible to 70-80 [1]. An ice bath works well if you don't have an immersion chiller."
Well, I figure ... since the wort is a concentrate anyway (about 1/2 the total volume or less) why not just toss a bunch of ice directly into the wort? Not a ten lb block, mind you but maybe three or four ice cube trays. I don't *have* a huge amount of ice in my freezer normally anyway and what little I do have would be more efficient in the near boiling wort than out, I figure. And as the wort is near boil and a few gallons, then a gallon or less of ice won't overly chill it.
But if this is such a good idea then how come no-one else has ever suggested it? If there's a reason *not* to do this then I guess I want to know now. (Yes, experimenting is a good learning experience but I'd rather have good beer than a good learning experience and this early stage.)
Thanks.
[1] Um, dumb question... why cool as quickly as possible? I figure this is to keep the aroma hops from over-cooking. Are there other reasons?
Well, I figure ... since the wort is a concentrate anyway (about 1/2 the total volume or less) why not just toss a bunch of ice directly into the wort? Not a ten lb block, mind you but maybe three or four ice cube trays. I don't *have* a huge amount of ice in my freezer normally anyway and what little I do have would be more efficient in the near boiling wort than out, I figure. And as the wort is near boil and a few gallons, then a gallon or less of ice won't overly chill it.
But if this is such a good idea then how come no-one else has ever suggested it? If there's a reason *not* to do this then I guess I want to know now. (Yes, experimenting is a good learning experience but I'd rather have good beer than a good learning experience and this early stage.)
Thanks.
[1] Um, dumb question... why cool as quickly as possible? I figure this is to keep the aroma hops from over-cooking. Are there other reasons?