On Tue, Jan 10, 2006 at 04:54:36PM +0100, Thure B. Harrington wrote:
> Jeg står for og skal have mig en rigtig fætter af chiller, og så vil jeg
> høre om der er nogen der kan fortælle mig, om der er noget i vejen for
> at hælde sit varme urt ned i selve brygspanden og så køle den der, i
> stedet for at køle den i selve bryggryden?
> Kan der være noget med iltningen af urten, der kan spille ind, så den
> bliver ringere, eller er der større hygiejniske problemer forbundet med
> det, eller noget helt tredje der gør, at det er frarådeligt at gøre?
I think you got the two main points already: The negative side is that
you need to oxidize your wort somehow, after it has cooled down. The
positive side is that your fermenter gets an extra round of sanitizing
from the boiling wort.
A final detail is, if you ferment in plastic buckets, they may not like
boiling hot wort.
I have often done this, especially on larger batches, where I have to
boil in two (or more) steps. Get the first boil to cool in the
fermenter, so I can use the pot for the next boil. As soon as cooled
down, pitch yeast with great splash. Cool the second boil in the pot,
and pour over in the fermenter, again with a splash. With a good
starter, the pot has already started to ferment at that time.
Usually it gets better than
beer anyway
-H
--
Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
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