The challenge of cooling the must
Have you ever encountered a Hirar must, asking you how much more time until that delicious beer is yours? Apart from the tasting (my favorite part, of course), the cooled is the real challenge. On this occasion, we will address ingenious ways to cool that hot mixture and transform it into a future refreshing drink.
Why hurry to cool?
Fasting your must is not just whim; It is a necessity. By maintaining temperatures below 60 ° C, you can prevent those unwanted microorganisms from deciding to make a party in your brew. In addition, this early cooling avoids the production of an unwanted flavor known as DMS, ensuring that your beer has the potential to be a real delight. And let’s not forget the famous “Cold Break”: cooling acceleratedly allows unwanted proteins to be deposited, improving the clarity of your final drink.
The classic ice bath
Novate brewers often opt for the ice bath option. You only need a couple of kilos of ice and a little cold water to do magic. It may take a little time, but in small quantities, such as 11 liters, it is an effective method. Just remember that you must make sure that the must is at the right temperature to add the yeast without a joke.
From ice bath to the immersed coil
For the adventurers of concoction and those who want something else in their arsenal, the immersion coils are a great step forward. You can do one yourself! With a little copper tubing and a simple design, you can have a homemade cooler that will do wonders in less than half an hour.
DUAL PARAMAYOR EFFICIENCY BOODS
But here is the trick: if you want your system to work at the speed of light, consider adding a second cooling coil submerged in an ice pot. This configuration will help you hit the cold blow before your must reaches the temperature threshold.
Contraft and Plate Speakers: For serious brewers
If your adventure reaches 38 -liter or more volumes, you could consider counterflux or plaque shrines, which allow you to cool the must spectacularly. The magic behind these systems is that must and cold water run in opposite directions, facilitating rapid cooling. However, be careful: these coolers can sometimes leave more waste than one would like in the fermenter.
The final reflection
At the end of the day, the secret for a bright beer is to cool the must in the fastest and most efficient way, avoiding strange flavors and guaranteeing quality. From the ice bath for beginners to the sophisticated counterflux systems, there are options for each type of brewer in this exciting journey. So, get to work! Let the beer adventure begin!
