Chilling Wort fast

[jstrausss]

Not sure if this is in the right area but I wanted to find out why its a big deal to Chill the wort fast ???

[Stodbrew]

Because bacteria grow best at, if I remember right, between 120 and 150*. So it's best to get it as cool as possible as soon as possible.

[Tweek]

Another reason is to get a good cold break, which is where a bunhc of protiens in the wort fall out of suspension and you can leave them behind.

[brewmonkey]

Another reason is that while the wort is still high in temp, DMS formation starts to occur especially if you have used lager malts. The quicker you cool it, the less likely DMS is going to be a problem. Dr. Fix's books "An Analysis of Brewing Techniques" and "Principles of Brewing Sciece" covers DMS formation quite well.

[jstrausss]

I'm Checking those books out right now . I think I 'll order the Dr. Fix's

[jstrausss]

could this be why I taste some very faint but strange sulfury flavors in my brews ?? I have nothing to cool my wort down to temp and currently rely on the cold water I add , and a hopefully cold day.

[tubetek]

Howdy All-
JS...It sounds like you're doing a partial
boil? If so, can you make an ice-water bath in your sink or bathtub? Just sit your brewpot right in the water/ice.
It really is important to get it cool as quick as possible; Try this until you can afford to buy or make a chiller.
TT

[Brownbeard]

Before going to full boils and using a chiller, I used ice to top off, instead of cold water. This will help bring the temp down quickly.

[jstrausss]

I can do that in the sink. I'm going to have to try and make or buy a chiller. Thanks