HomebrewNate
Well-Known Member
So I just brewed my first batch of beer and everything went smoother than I had expected.... until I got the the point that I never even paid much attention to: Cooling the wort.
I had some ice and a sink, but I obviously underestimated the amount of ice water needed to bring down 5 gallons of boiling hot liquids. I quickly ran out of ice and had only cool running faucet water to use. I finally got the temp to about 90 degrees, but it took a LONG time.
I know that cooling the wort is important (from what I've read at least).... but can anybody explain just how important it is and what the affects, if any, could be for me not being able to rapidly cool it as recommended? I am not sure what to expect in 6 weeks.
Also, I rehydrated my dry yeast with water about an hour before I pitched it. Is there any problem with this? Is there a minimum or maximum time that the yeast/water mixture needs to sit before being mixed in with the wort?
Any advice or words of wisdom would be appreciated! Thanks!
I had some ice and a sink, but I obviously underestimated the amount of ice water needed to bring down 5 gallons of boiling hot liquids. I quickly ran out of ice and had only cool running faucet water to use. I finally got the temp to about 90 degrees, but it took a LONG time.
I know that cooling the wort is important (from what I've read at least).... but can anybody explain just how important it is and what the affects, if any, could be for me not being able to rapidly cool it as recommended? I am not sure what to expect in 6 weeks.
Also, I rehydrated my dry yeast with water about an hour before I pitched it. Is there any problem with this? Is there a minimum or maximum time that the yeast/water mixture needs to sit before being mixed in with the wort?
Any advice or words of wisdom would be appreciated! Thanks!