tipping hot wort

[melykabeer]

Hi

I have seen it mentioned here and there on various threads but not much info as to why.

Is it ok to tip the hot wart from the boil into the fermenter or do you need to let it cool first?

I do this ever time, kits by the way so about 4l, was wondering if its something i should change or keep on going. Ive read its something to do with the way hot water oxidizes the oxygen or something arother.

Thanks

[Bum]

If you want to learn about the science behind such advice do a search on HSA (Hot-Side Aeration).

What does it mean in practical terms? This is a bit of an old HB argument - some say it is a terrible thing, others say it is a myth. The argument is that it oxidises your beer which will reduce shelf life and have an impact on flavours (wet cardboard is the usual descriptor). My personal feeling is that even though I don't know if it matters or not I should try to avoid finding out the hard way. I have had partials where I've tipped up to 10L of hot wort right into a fermenter and the beers have faded in flavour very quickly but I cannot say for certain if this was due to HSA or not. Now I always use tubing to transfer hot wort and ensure it is long enough to avoid splashing just in case.

[melykabeer]

Thanks Bum

I dunno how to get the hot wort into my fermenter using a tube, I can siphon it but to get the siphoning started i would have to suck the end which would in turn put a tiny amount of bacteria from my mouth into the wort. I will let me next brew cool in the pot before tipping im thinking around 60-70'c would be fine to tip it in? Maybe stick something ontop of the pot as well to minimize the fresh air being pulled over it due to convection. This was its barely any extra effort and i dont have to buy more tubing .

[matr]

I have read somewhere to avoid anything over 26C. I also have been thinking about this of late.
My boils are usually 3l so I chill in a basin of cold water and also add any liquid malt to hasten the cooling process.
I also wonder how much it would really effect the brew if 3 to 4L in a 20 to 23L brew were affected???
If I was doing a full boil I would be more cautious, but I would probably no chill anyway for pure convienience.

[rotten]

gday mate, i don't have cold chillers or siphon hoses either. Just cool wort in a sink, to 20-40c IMHO depending on boil size & batch size. Splash pour into fermenter, top up if needed, pitch yeast. I don't know about hot side aeration although my brews have all been fine using this method.
Cheers

[Anna]

Since reading the advice on the forum, I now chill my boil in the sink with ice around it till it gets down to about 27 deg C. However, last time I was doing this I thought to myself: "Self, if you're going to add cold water to it in the fermenter anyway, why not add a couple of litres of cold/iced water to it in the boil pot to cool it down quicker?" Can anyone see any problems with this? Seems logical to me....

[Planner]

Can anyone see any problems with this? Seems logical to me....

Anna, it seems too logical, so there must be something wrong with it.

I have been known to cover the pot while filling the sink to stop any of that filthy tap water getting in my clean wort

Very interested to hear an informed answer to this question.


Planner

[hirns]

Thanks Bum

I can siphon it but to get the siphoning started i would have to suck the end which would in turn put a tiny amount of bacteria from my mouth into the wort.

I use an siphon jiggler or auto siphoner on the end of a hose. It is basically a one way valve with a marble as a valve. You can get them from most doller, auto or hardware shops.

Hirns.

[Anna]

"Filthy tap water" !!! I always use tap water to top up the fermenter - and everything else. What else would you use? Surely you're not BUYING water to make cheap beer?

(... and I just know this is going to start a whole discussion on the benefits of filtering water, etc.... )

[Bum]

Some people bre-boil all of their brewing water, Anna.

[Anna]

Some people bre-boil all of their brewing water, Anna.

Crikey!

[billybushcook]

Anna,
I'm pretty sure that it is the full volume boil which has given me perfect consistancy since I went AG.

Mick.

[hirns]

Some people bre-boil all of their brewing water, Anna.

Crikey!

Boiling the water causes the chlorine within the water to be drawn off. Many people boil their water the night before and place a the lid, teatowel etc over the pot or fermentor to allow it to cool. If you can't tast or smell chlorine in your water than it may not be an issue. For me this is a PITA so I use a $32 on tap Brita filter which filters about 400l before it needs replacing.

Cheers

Hirns

[Anna]

Aha! I see you're from Yepoon in QLD Hirns. If your water is anything like that in Brisbane, no wonder you want to filter it! I can't taste or smell any chlorine in the water in Sydney, so I guess I'm lucky. What a hassle to have to boil that much water!

However.... when we move to our property on the far north coast of NSW next year (I hope) we will be on tap/bore water. I do have a twin underbench filter on the shed kitchen there and it definitely makes the water taste much better, but is very slow to deliver. Guess I'll have to learn patience when filling the fermenter!

[Planner]

Anna

"filthy tap water" was tongue-in-cheek. I was pointing out my stupidity by refusing to allow tap water to splash into hot wort and then topping up with 15l of the same water.
I don't pre boil or filter water. I can't taste or smell chlorine in our town supply, so I fill the fermenter straight from the tap.
Unless someone tells me a good reason not to, next brew I will cool by adding tap water and see what happens.


Planner

[Anna]

LOL Planner! I kinda realised that it was tongue-in-cheek when I re-read your post, but unfortunately I had already posted my response and couldn't delete it!
(Somebody should stand behind me with a big stick and rap my knuckles whenever I'm about to hit "Submit"! )

So there's two of us gonna keep doing it .... maybe we will start a Movement! (How many to start a Revolution?) I've done about 5 brews that way now and so far so good...

[speedie]

This is a small tip for you when you are ready to run your hot wort into the fermenter place the frementer blow your kettle then put your thumb over one of the siphon end the end that you are going to runoff with fill the siphon tube full with clean sterile water place the other end into the boiled wort now gently lower your hand into the fermenter and release your thumb
Now let gravity do the rest!
Plus you won’t burn your lips
Hope that helps you
Speedie
Ps how is the punctuation spelling and grammar with this post?
A little courtesy goes a long way

[earle]

Ps how is the punctuation spelling and grammar with this post?
A little courtesy goes a long way

As courteously as I can - Speedie could you pretty please use full stops. Thank you for using an exclamation mark and a question mark.

As I not sure if many here siphon, what are your thoughts on using your thumb and sanitisation. I note that you are using 'sterile' water.

Also, if you blow your kettle I think you will burn your lips. (The emoticon means this is light-hearted humour and not a personal attack. Hope we can get off the egg-shells soon.)

[speedie]

as charlie papazpa said dont worry have a homebrew!

[speedie]

should have been below and any possible nasties on my thumb would bite the dust when that hot worts a runnin