tonight_we_fly
Active Member
I have a question which would really help a lot with my preparations for brewing very shortly if anybody can answer.
After several kits (and a bit of minor experimentation along the way), this weekend I will be attempting my first extract brew. Iâve got all of the component parts and ingredients, the only last thing remaining is having the time to do it.
However, the one area in which Iâm really unsure of what to expect is how long the wort is likely to take to cool. I donât have a wort chiller, Iâll be putting it in the sink surrounded by cold water and ice cubes.
As a generalisation, letâs say Iâm going to have about 2.5 gallons left at the end of the boil, to be mixed in the fermenter with 2.5 gallons of chilled bottled water which will come out of the fridge. A bit of maths suggests to me that Iâll be needing to get the boiled wort down to about 40-45°C before adding the chilled water and then being at the right temperature to pitch the yeast.
However, this being my first extract brew, I have absolutely no idea how long this wort is likely to take to cool. Searching around the internet for solutions, suggestions seem to range from twenty minutes to about sixteen hours.
The reason Iâm asking is because the Wyeast pack that Iâm using instructs me to break the inner pack and shake it up approximately three hours before use; the last thing I want to do is to prepare the yeast, but then find out that the wort does not cool enough to pitch it until the following day or something.
Iâm aware that there are lots of arbitrary elements involved in how long the cooling is likely to take; but Iâm not looking for a precise answer, just an overview really. Obviously no two circumstances are the same (how long is a piece of string?), but Iâm just wondering what other peopleâs experiences have been in the past of how long itâs taken for them when cooling wort in the sink?
Thanks in advance for any responses which people are able to provide.
After several kits (and a bit of minor experimentation along the way), this weekend I will be attempting my first extract brew. Iâve got all of the component parts and ingredients, the only last thing remaining is having the time to do it.
However, the one area in which Iâm really unsure of what to expect is how long the wort is likely to take to cool. I donât have a wort chiller, Iâll be putting it in the sink surrounded by cold water and ice cubes.
As a generalisation, letâs say Iâm going to have about 2.5 gallons left at the end of the boil, to be mixed in the fermenter with 2.5 gallons of chilled bottled water which will come out of the fridge. A bit of maths suggests to me that Iâll be needing to get the boiled wort down to about 40-45°C before adding the chilled water and then being at the right temperature to pitch the yeast.
However, this being my first extract brew, I have absolutely no idea how long this wort is likely to take to cool. Searching around the internet for solutions, suggestions seem to range from twenty minutes to about sixteen hours.
The reason Iâm asking is because the Wyeast pack that Iâm using instructs me to break the inner pack and shake it up approximately three hours before use; the last thing I want to do is to prepare the yeast, but then find out that the wort does not cool enough to pitch it until the following day or something.
Iâm aware that there are lots of arbitrary elements involved in how long the cooling is likely to take; but Iâm not looking for a precise answer, just an overview really. Obviously no two circumstances are the same (how long is a piece of string?), but Iâm just wondering what other peopleâs experiences have been in the past of how long itâs taken for them when cooling wort in the sink?
Thanks in advance for any responses which people are able to provide.
