[tygo]

Sorry, I know this is a controversial topic but I had a little issue with my chill today.  I decided that I had enough ice to chill down my batch but it was hot as hell today and I ran short.  I could only get it down to 82F with my IC/Cooler/Pump setup.  I debated taking the entire kettle to the basement to chill down on its own but ended up transferring it into the carboy instead.  I'm wondering if that was a mistake.

I believe the commonly referenced temp to get under is 80F to avoid HSA so this was borderline.  At this point its done and we'll see what happens.  But anyone have any words of comfort or condemnation on the transfer at 82?

[weithman5]

RDWHAHB

[tygo]

Yeah, I am.  Two actually    Like I said it's done and we'll see.  I was just curious if anyone had any thoughts to share.

[dhacker]

Are you talking about getting the wort down to pitching temps? I'm no expert on HSA, but it's not associated with chilling the wort AFAIK.

[MDixon]

IIRC the temp you want to get down past is 100F-110F or so. For some reason 140F also sticks in my mind. Personally I believe pre-boil HSA is mythical for homebrewers, post boil, a different story.

Now if you pitched at 82F the problem could be ester formation from the warm start.

[dhacker]

Mike . . does that mean whirlpooling  post boil to get the cone of trub in the bottom of the BK is a chancy procedure?

[MDixon]

Only if you are introducing air. Generally when people whirlpool by hand or with a pump, it is a rapid circular motion which isn't vigorously incorporating air.

[tygo]

Are you talking about getting the wort down to pitching temps? I'm no expert on HSA, but it's not associated with chilling the wort AFAIK.

I meant chilling the wort down in the kettle before transferring to the carboy.

IIRC the temp you want to get down past is 100F-110F or so. For some reason 140F also sticks in my mind. Personally I believe pre-boil HSA is mythical for homebrewers, post boil, a different story.

Now if you pitched at 82F the problem could be ester formation from the warm start.

I chilled it down to below pitching temps in the chest freezer before I pitched the yeast.  I was worried about the transfer at 82 degrees but it sounds like it should be fine.

[denny]

IIRC the temp you want to get down past is 100F-110F or so. For some reason 140F also sticks in my mind. Personally I believe pre-boil HSA is mythical for homebrewers, post boil, a different story.

Now if you pitched at 82F the problem could be ester formation from the warm start.

From the old rcb and HBD discussions, I recall the temp as 85F.

[Hokerer]

For some reason 140F also sticks in my mind.

That's the number that I remember too.

[mnstorm99]

Now if you pitched at 82F the problem could be ester formation from the warm start.

This is what I would be concerned about as well. 

FWIW, I generally stir my cooling wort pretty well from about 140° and below to help get it cool as quickly as possible.

[dhacker]

Now if you pitched at 82F the problem could be ester formation from the warm start.

Even though I don't do it, this is something I've wondered about . . . Is there a time window of opportunity where you can pitch warm but get the temp down quick enough before active fermentation starts so as not to suffer ill effects from ester production?

[ndcube]

I was worried about the transfer at 82 degrees but it sounds like it should be fine.

Lately I've chilled every batch to 80-84F and then transfered via a siphon.  I havne't noticed any issues with oxidation.  I also gently stir with my chiller on and off.

[tygo]

I was worried about the transfer at 82 degrees but it sounds like it should be fine.

Lately I've chilled every batch to 80-84F and then transfered via a siphon.  I havne't noticed any issues with oxidation.  I also gently stir with my chiller on and off.

Good to know.  Thanks!

[bluesman]

According to George Fix's Zymurgy article it is 86F.