| Author |
Message |
    
Tim Pratt
Intermediate Member
Username: Timca
Post Number: 397
Registered: 02-2003
Posted From: 4.245.122.37
| | Posted on Tuesday, June 27, 2006 - 05:21 pm: | 
|
I just shut the flame off, At whet temp do I need to start woring about stuff infecting my wort. I want to try to let some of the cold break fall out. It is covered.
Thanks
Tim |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 5672
Registered: 01-2002
Posted From: 24.57.224.243
| | Posted on Tuesday, June 27, 2006 - 06:37 pm: |
|
Bacteria can survive below about 55 C (131 F). |
Eric Lord
Member
Username: Eric_lord
Post Number: 111
Registered: 11-2003
Posted From: 162.58.35.101
| | Posted on Tuesday, June 27, 2006 - 11:42 pm: |
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my threshold is much higher, i get nervous below 170deg. maybe I worry too much if 130 is the cutoff?
eric |
Mike Mayer
Advanced Member
Username: Mmayer
Post Number: 678
Registered: 12-2002
Posted From: 68.76.98.36
| | Posted on Wednesday, June 28, 2006 - 03:47 am: |
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The question was "how long" not "what temperature", and my answer is 18 minutes 23 seconds!!
Sorry, it's been a long and painful day. |
Chumley
Senior Member
Username: Chumley
Post Number: 4222
Registered: 02-2003
Posted From: 65.102.120.134
| | Posted on Wednesday, June 28, 2006 - 03:56 am: |
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Good answer, Mike! If the rating system was still in place, I would give you 5 stars.
I applaud reading comprehension in a responder to a post. |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 3010
Registered: 03-2004
Posted From: 216.23.59.245
| | Posted on Wednesday, June 28, 2006 - 12:50 pm: |
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How long are commercial brews allowed to sit in whirlpool tanks before chilling?
Dan
--This space is again being left intentionally blank.-
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Bill Pierce
Moderator
Username: Billpierce
Post Number: 5678
Registered: 01-2002
Posted From: 24.57.224.243
| | Posted on Wednesday, June 28, 2006 - 01:00 pm: |
|
Generally about 20-30 minutes, Dan. The whirlpools are covered and sanitized vessels. On smaller (about 20 barrels or less) systems, the whirlpooling is usually done right in the kettle. |
John Baer
Member
Username: Beerman
Post Number: 133
Registered: 03-2003
Posted From: 141.158.20.2
| | Posted on Wednesday, June 28, 2006 - 02:48 pm: |
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Tim,
I hope I'm remembering this correctly from my cooking classes. But from a food service perspective, and according to HACCP, which dictates sanitation requirements for food service business, you need to worry about products when they are in the temperature danger zone.
The TDZ is from 41 to 140 degrees F. I believe that you can leave something in the 120 to 140 range for a maximum of two hours and the 41 to 119 range for four hours without worrying about infection.
JB |
Brews and Views Archive 2006 
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