Author Topic: Chilling Wort - Covered or Uncovered?  (Read 3664 times)

Offline tom

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Re: Chilling Wort - Covered or Uncovered?
« Reply #15 on: April 27, 2011, 08:11:16 PM »
There is a limited amount of the DMS-precursor SMM in malt (which is really only enough of a concern in pale-colored malt like pilsner malt) so that a good boil of 90-120 minutes is enough to eliminate it.  After that there isn't enough to worry about. 
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Offline mxstar21

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Re: Chilling Wort - Covered or Uncovered?
« Reply #16 on: April 27, 2011, 11:14:00 PM »
I wanted to be able to keep the lid on my pot, but didn't want to notch the lid.  I also fill a cooler with ice and water and use a pond pump to circulate the water through the immersion chiller.  Here is the outside of my brew kettle:



The white tubing is the out line.  I just run the water into the ground until it comes out cool, then I move the tubing into the cooler and let the outlet water run into ice water.  I occasionally remove the to lid to quickly stir and take temp readings with a sanitized thermometer.

Here is a view of the inside:



I have used this for about a 10 batches, and it has worked very well, and chilled my wort pretty fast.



Offline anthony

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Re: Chilling Wort - Covered or Uncovered?
« Reply #17 on: April 27, 2011, 11:59:47 PM »
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.

I do this too.. but without pants.

Online theDarkSide

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Re: Chilling Wort - Covered or Uncovered?
« Reply #18 on: April 28, 2011, 05:32:15 AM »
I was always paranoid about leaving the cover on to the point that I was putting foil over the space where my wort chiller was getting in the way of the lid because I didn't want any opening at all.

But recently I also read about no cover chilling ( maybe the same place as the OP ) and have done the last 2 batches without covering and they came out fine.  They definately cooled down a lot faster too.   I'd probably reconsider if it was a windy day and stuff was flying through the air.

Oh, and the wife knows not to run the dryer when I'm brewing...the vent is right above where I brew.
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Re: Chilling Wort - Covered or Uncovered?
« Reply #19 on: April 28, 2011, 06:01:00 AM »
I was always paranoid about leaving the cover on to the point that I was putting foil over the space where my wort chiller was getting in the way of the lid because I didn't want any opening at all.

But recently I also read about no cover chilling ( maybe the same place as the OP ) and have done the last 2 batches without covering and they came out fine.  They definately cooled down a lot faster too.   I'd probably reconsider if it was a windy day and stuff was flying through the air.

Oh, and the wife knows not to run the dryer when I'm brewing...the vent is right above where I brew.

If I was chilling outside, I'd definitely cover it the best I could.

I thought about notching my lid, but decided against it and let it lean against my IC tubes.. No reason to be too anal about it. I also bring my wort inside to cool. Bugs have bitten me in the a$$ in more ways than one.

Offline SpanishCastleAle

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Re: Chilling Wort - Covered or Uncovered?
« Reply #20 on: April 28, 2011, 06:53:44 AM »
It seems that at least some breweries whirlpool hot and don't have DMS issues and others that just can't drain their huge kettle nearly as quickly as homebrewers and they don't have DMS issues so I would think the DMS-reforming issue would be minimal.

I brew outside so I do cover when chilling (once it gets below ~180* F).  If the sun is shining just right where you can really see everything floating/blowing around...that will make you really want to cover if outside.

Offline Pawtucket Patriot

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Re: Chilling Wort - Covered or Uncovered?
« Reply #21 on: April 28, 2011, 07:06:29 AM »
I use a big IC to chill 5-5.5 gallon batches and just cover the kettle loosely with foil. When I need to stir, I just lift the foil and stir. The foil is loose enough that it probably allows DMS to escape (assuming there's any left). But the main reason I cover is just to prevent any debris in the air (animal hair is my biggest concern) from getting in my wonderful wort.
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Offline homebrewgamecock

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Re: Chilling Wort - Covered or Uncovered?
« Reply #22 on: April 28, 2011, 07:18:19 AM »
Pawtucket,

You don't want hair of the dog ale?

Great info from everyone.  Thanks. I do have a notched lid so covering once its below 150 or so is not a problem. 

Offline hokerer

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Re: Chilling Wort - Covered or Uncovered?
« Reply #23 on: April 28, 2011, 07:43:58 AM »
Pawtucket,

You don't want hair of the dog ale?

Personally, I thought the "dryer lint ale" mentioned earlier has real possibilities :)

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Re: Chilling Wort - Covered or Uncovered?
« Reply #24 on: April 28, 2011, 07:48:13 AM »
Pawtucket,

You don't want hair of the dog ale?

Personally, I thought the "dryer lint ale" mentioned earlier has real possibilities :)



As long as it's a dark load for stouts and porters, and maybe whites for pilsners.  ;D
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Offline Pawtucket Patriot

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Re: Chilling Wort - Covered or Uncovered?
« Reply #25 on: April 28, 2011, 07:49:54 AM »
Pawtucket,

You don't want hair of the dog ale?

Personally, I thought the "dryer lint ale" mentioned earlier has real possibilities :)



It might be interesting to add both, but I've heard one may dominate the other during fermentation.  :P
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Offline beersk

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Re: Chilling Wort - Covered or Uncovered?
« Reply #26 on: April 28, 2011, 08:08:11 AM »
I remember seeing the thread about covering vs. not covering on Northern Brewer.  I chill covered just because I'm paranoid.  Not sure if it's truly necessary or not, but I do anyway. 
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Re: Chilling Wort - Covered or Uncovered?
« Reply #27 on: April 28, 2011, 08:26:31 AM »
I chill mainly covered.   I use an old pizza pan as a cover.   Since the immersion chiller and the return line from the pump are running over the top of the kettle the lid can't sit all the way down and leaves a gap for steam to escape.
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Offline Mark G

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Re: Chilling Wort - Covered or Uncovered?
« Reply #28 on: April 28, 2011, 10:17:26 AM »
I chill covered, but with an IC, so the lid is still cracked open where the chiller lines come out. I'm usually outside, and I'm paranoid about all the stuff floating in the air. I've also made "wasp ale" before and prefer not to rebrew that one. I would think almost all the DMS precursors are boiled off by the time you chill, so the risk there is negligible.
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Offline narcout

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Re: Chilling Wort - Covered or Uncovered?
« Reply #29 on: April 28, 2011, 10:24:01 AM »
I've tried both, and I haven't noticed a difference either way.  At the moment, I chill uncovered because I use an IC in combination with a manual whirlpool (aka stirring).  

I have noticed that Palmer recommends chilling covered in How to Brew, while Gordon Strong recommends chilling uncovered in
Brewing Better Beer.

I just don't think it makes much of a difference (unless you happen to be having problems with either DMS or contamination).