Author Topic: Chilling Wort - Covered or Uncovered?  (Read 4952 times)

Offline homebrewgamecock

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Chilling Wort - Covered or Uncovered?
« on: April 27, 2011, 02:06:05 PM »
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

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Re: Chilling Wort - Covered or Uncovered?
« Reply #1 on: April 27, 2011, 02:07:40 PM »
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.

Offline Joe Sr.

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Re: Chilling Wort - Covered or Uncovered?
« Reply #2 on: April 27, 2011, 02:15:53 PM »
I typically chill it uncovered.  It's not really sitting there for that long, so I've not worried too much about it.

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Offline hamiltont

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Re: Chilling Wort - Covered or Uncovered?
« Reply #3 on: April 27, 2011, 02:16:27 PM »
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!!!
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

Offline blatz

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Re: Chilling Wort - Covered or Uncovered?
« Reply #4 on: April 27, 2011, 02:17:03 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.
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Offline homebrewgamecock

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Re: Chilling Wort - Covered or Uncovered?
« Reply #5 on: April 27, 2011, 02:19:42 PM »
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.

Offline hopfenundmalz

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Re: Chilling Wort - Covered or Uncovered?
« Reply #6 on: April 27, 2011, 02:27:53 PM »
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.
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Offline homebrewgamecock

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Re: Chilling Wort - Covered or Uncovered?
« Reply #7 on: April 27, 2011, 02:39:18 PM »
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

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Re: Chilling Wort - Covered or Uncovered?
« Reply #8 on: April 27, 2011, 02:45:14 PM »
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

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Re: Chilling Wort - Covered or Uncovered?
« Reply #9 on: April 27, 2011, 02:46:57 PM »
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.

Offline hopfenundmalz

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Re: Chilling Wort - Covered or Uncovered?
« Reply #10 on: April 27, 2011, 02:55:12 PM »
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.
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Offline homebrewgamecock

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Re: Chilling Wort - Covered or Uncovered?
« Reply #11 on: April 27, 2011, 03:05:35 PM »
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

Offline tom

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Re: Chilling Wort - Covered or Uncovered?
« Reply #12 on: April 27, 2011, 03:56:45 PM »
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.
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Offline hopfenundmalz

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Re: Chilling Wort - Covered or Uncovered?
« Reply #13 on: April 27, 2011, 04:31:14 PM »
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!
Jeff Rankert
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Home-brewing, not just a hobby, it is a lifestyle!

Offline tygo

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Re: Chilling Wort - Covered or Uncovered?
« Reply #14 on: April 27, 2011, 07:05:18 PM »
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.
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