23 replies to this topic

[realbeerguy]

Ok..I have a question..What is the big deal for the super fast chill?..I just don't understand..Is it Oxidation?Will it not oxidize at a lower temp...I take it this is why you aerate the wort after chilling...Temp must be the relative factor...Say above 80 do not aerate...Below 80 aerate...I think I answered my own question...

You want to get the wort below 140dF as quick as possible to minimize DMS in the wort. I get below 140 with my SC groundwater in 7-10 min, but the geting down to pitching temps is next to impossible with the groundwater at 75 dF. Need to get that chiller water colder, so ice water recirculating in the IC will get the job done.

[3rd party JKor]

Ok..I have a question..What is the big deal for the super fast chill?..I just don't understand..Is it Oxidation?Will it not oxidize at a lower temp...I take it this is why you aerate the wort after chilling...Temp must be the relative factor...Say above 80 do not aerate...Below 80 aerate...I think I answered my own question...

Several reasons. 1.) Reducing DMS (corn aroma) that is produced if you are using pilsner malt. The precursor to DMS, SMM, breaks down under high heat. If the wort is boiling, when the SMM is converted to DMS, it pretty much boils off instantly. If the wort isn't boiling the DMS will build up in the beer until it gets below about 140.2.) Good cold break.3.) Locking in hop aroma/profile (most important IMO). For beers with late hopping, quick cooling makes a big difference in hop character. When I moved from a CFC to a recirculating IC, I saw a HUGE difference in the level of hop aroma and flavor in my pale ales, IPAs, etc. Previously, a portion of my wort stayed hot for the whole chilling cycle. Now with the recirculating IC the whole thing gets below 140 in less than 2 minutes and below 80 in about 6-7 minutes.

[japh]

I'd start with recirculating ice water, and if that wasn't enough do the Jamil-style one. You can still use the ice water with the 2nd idea, but it tends to be cheaper.

[davelew]

Ok..I have a question..What is the big deal for the super fast chill?..I just don't understand..Is it Oxidation?Will it not oxidize at a lower temp...I take it this is why you aerate the wort after chilling...Temp must be the relative factor...Say above 80 do not aerate...Below 80 aerate...I think I answered my own question...

Chilling also affects clarity (a quick chill results in clearer beer) and in less DMS (if you chill too slowly, there's a chance your beer could taste like cooked corn) and time (the quicker I can chill, the quicker I can end my brew day and get back to my nubile harem).