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Brews & Views Bulletin Board Service * Brews and Views Archive 2006 * Archive through June 28, 2006 * How long can wort sit in the kettel after boil? < Previous Next >

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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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

How long are commercial brews allowed to sit in whirlpool tanks before chilling?

Dan

--This space is again being left intentionally blank.-


 

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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