Timeline for Chilling wort before pitching yeast
Current License: CC BY-SA 3.0
4 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Mar 11, 2012 at 22:17 | comment | added | mdma | You could do this. The main difference is that hop utilization is lower when boiling in a higher gravity wort, so you'd want to account for this by using proportionally more bittering hops. For example, if your target OG 1.050, but you boil with an average gravity of 1.080 for 60mins, utilization is reduced by 25% (see howtobrew.com/section1/chapter5-5.html.) Just for reference, some commercial breweries brew a super-strength wort and then water down - it allows them to increase production capacity - so it's not an uncommon technique. | |
| Mar 11, 2012 at 22:07 | comment | added | wesanyer | Assuming you are doing full wort boils, would this technique still not be advantageous? i.e. you could tailor your recipe to produce a thicker wort than desired, and then thin it out post-boil with a gallon or two of ice cold distilled water. I've never thought of doing this, and am wondering why it isn't talked about much. | |
| Mar 11, 2012 at 17:49 | history | edited | mdma | CC BY-SA 3.0 |
deleted 1 characters in body
|
| Mar 11, 2012 at 6:11 | history | answered | mdma | CC BY-SA 3.0 |