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Started by banjobrew, February 24, 2016, 10:07:27 pm
Quote from: CH on February 25, 2016, 07:51:27 amNot Ideal but you'll get away with it
Quote from: cruiscinlan on February 25, 2016, 10:42:36 amDoes it make that much of a difference? I always pour hte hot wort into the fermentor, hit the hay and pitch yeast the next day.
Quote from: Pheeel on February 25, 2016, 01:49:10 pmQuote from: cruiscinlan on February 25, 2016, 10:42:36 amDoes it make that much of a difference? I always pour hte hot wort into the fermentor, hit the hay and pitch yeast the next day.It can. Pulling from t'internetThere are two real problems with slow wort chilling. One is the risk of microbiological contamination. The other problem associated with slow wort cooling is DMS formation after wort boiling. The precursor for DMS, S-methyl-methionine, decomposes when heated and becomes DMS (DMS smells like cooked corn and most brewers consider it a defect in almost all beer types). Although much of this compound is transformed to DMS and removed with steam vapor during wort boiling, some does remain. This means that the wort DMS concentration increases after boiling and prior to cooling, and is especially noticeable if wort is in a sealed container that prevents the volatile DMS to escape.But the chance of getting an infection in 12hrs is probably not worth worrying aboutNo chill is different as they put it in a plastic jerry can type continaer with little to no oxygen in it