When the boil is finished the wort must be cooled to pitching temperature (this is the temp. that the yeast is pitched at, it differs for different beers) the picture above is of the coils I use for this. I run the wort into the fermenter then immerse the coils in the wort to sterilize them (the wort at this point is 80ºC to 90ºC) next the water is run through the coils, the wort is cooled rapidly reducing the risk of infection. The coils are from two old beer line coolers. It cools 5 gallons from 90ºC in less than 20min.
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