[homebrewgamecock]

Was reading another forum and they were discussing chilling covered vs. uncovered and the dangers of uncovered.  I guess I have never really thought about it as I always cooled mine uncovered.  The worry was once the wort was under 160 F, the threat of contamination rises. 

What say you brewing community?

[ccarlson]

Used to leave it uncovered, but then realized that was probably not a good idea. I now have a lid that I put on (tilted) in the last 10 minutes to sanitize it.

[Joe Sr.]

I typically chill it uncovered.  It's not really sitting there for that long, so I've not worried too much about it.

[hamiltont]

Uncovered because I can't stir it with the lid on. If I had a pump setup that recirculated the wort then the lid would be on.  Cheers!!!

[blatz]

I've just put the cover on once it breaks about 150df - but i've forgotten to do so many a time and had no issues.

I use WIC, so stirring is no longer a necessity.

[homebrewgamecock]

I use an immersion chiller and stir it while chilling.  So far no problems chilling uncovered.  I may try covered to see how that works.

[hopfenundmalz]

I have made several beers with long steeps/whirlpools, and no problems that I have noticed.  Uncovered to let the DMS escape.

You can cover when you get to about 150ish, as the DMS production is about done, and the risk of infection goes up.

[homebrewgamecock]

That's one of the concerns I have had - DMS.  I guess I will continue my practice since I have not had any issues in 10 years.

[beveragebob]

I cover mine when it gets below 100F. My concern is the little fly nit things that could infect the wort because they carry the acetobactar bacteria that turns wort to malt vinegar.
Good to see you on the board again Jeff!

[ccarlson]

If you use an IC and it's chilling it fast, I doubt that you're driving off much DMS in that short period of time.

[hopfenundmalz]

Bob, when did I leave? 

Jeff Renner just posted on the Octoberfest thread, if you were thinking I was him.

I get that a lot as we are in the same club.  Strangers (people new to the club) walk up to me and start asking questions about CAP or baking bread.  I can answer the CAP questions, bread not so much.

[homebrewgamecock]

Hey Bob.  When we brewed, did we ever cover the boil kettle?  I brew in my garage these days, so not many bugs, at least yet.

I have been lurking, just not posting much. 

signed, the other, other Jeff

[tom]

That's one of the concerns I have had - DMS.  I guess I will continue my practice since I have not had any issues in 10 years.

DMS is only a concern when mashing really pale-colored malts.  Even English Pale Ale malt doesn't have enough to worry about.  And with the pale pilsner malts a good 90-120 minute boil should get rid of the majority of it.

[hopfenundmalz]

Hey Bob.  When we brewed, did we ever cover the boil kettle?  I brew in my garage these days, so not many bugs, at least yet.

I have been lurking, just not posting much. 

signed, the other, other Jeff

OK.  Maybe now I understand!

[tygo]

That's one of the concerns I have had - DMS.  I guess I will continue my practice since I have not had any issues in 10 years.

DMS is only a concern when mashing really pale-colored malts.  Even English Pale Ale malt doesn't have enough to worry about.  And with the pale pilsner malts a good 90-120 minute boil should get rid of the majority of it.

Isn't the concern with DMS in the chill that it's forming at the higher temperatures and not being volatilized off as it is in the boil?  If it's not going anywhere after it's formed anyway then it shouldn't matter if you cover or not, right?

Personally, I don't cover because I stir.  I'm very interested in the concept of an immersion whirlpool chiller though at some point in the future.