Mead/Beer cooling
Posted: Wed May 29, 2019 1:59 am
I was wondering why is it when making mead most everyone uses cold water to reduce the heat and why is a wort chiller never mentioned?
Visa versa with beer. Does anyone on this forum think it would be possible or favorable to use cold water to reduce the temperature of the wort? Is the differences really so big? If wort chillers work so well how come they are not used in cooling the must?
thinking about brewing I wonder what would happen if I did the oppisite. meaning if I used cold water in a beer batch or using a wort chiller with must. Probably in the case with must is the chiller would get a bit sticky. That would be the only reason for not using it in a must, However word does get sticky also.
Visa versa with beer. Does anyone on this forum think it would be possible or favorable to use cold water to reduce the temperature of the wort? Is the differences really so big? If wort chillers work so well how come they are not used in cooling the must?
thinking about brewing I wonder what would happen if I did the oppisite. meaning if I used cold water in a beer batch or using a wort chiller with must. Probably in the case with must is the chiller would get a bit sticky. That would be the only reason for not using it in a must, However word does get sticky also.