contamination of the wort. 3.1.8.1 Place the wort chiller coil into It may be necessary to use books to the rinsed bright vessel. Set the adjust the relative height of the bright vessel on a chair or stool wort chiller and the boiling vessel below the boiling vessel such to allow the wort chiller coil to rest that the inlet to the wort chiller in the bottom of the bright vessel extends to the bottom of the with the inlet tube at the bottom of boiling vessel. the boiling vessel. 3.1.8.2 Add 2, 7lb bags of ice and one The process of rapidly chilling the gallon of water to the bright wort is necessary to ensure the vessel. wort in the carboy is at a temperature below room temperature. 3.1.8.3 Place the pitcher below the This will ensure the carboy receives outlet of the wort chiller and only fresh wort. open the pinch valve. Allow the sterile water and about a pint of the wort to flow into the pitcher and shut the pinch valve. 3.1.8.4 Remove the paper towel from The cooled wort must be below the carboy, place the carboy room temperature. If it is above cap on the carboy and extent room temperature it will cool and the wort chiller coil outlet contract bringing in unwanted plastic tubing into the carboy contamination. If it is below room cap. Open the wort chiller temperature it will expand and pinch valve and fill the carboy prevent contaminants from to about 4 inches from the top entering the carboy. A carboy level of the carboy, Figure 7. Shut too close to the top will result in the wort chiller pinch valve and fermentation carry over through immediately replace the carboy the vapor lock. cap with the vapor lock. Figure 7
contamination of the wort. 3.1.8.1 Place the wort chiller coil into the rinsed bright vessel. Set the bright vessel on a chair or stool below the boiling vessel such that the inlet to the wort chiller extends to the bottom of the boiling vessel. It may be necessary to use books to adjust the relative height of the wort chiller and the boiling vessel to allow the wort chiller coil to rest in the bottom of the bright vessel with the inlet tube at the bottom of the boiling vessel. 3.1.8.2 Add 2, 7lb bags of ice and one gallon of water to the bright vessel. The process of rapidly chilling the wort is necessary to ensure the wort in the carboy is at a temperature below room temperature. 3.1.8.3 Place the pitcher below the outlet of the wort chiller and open the pinch valve. Allow the sterile water and about a pint of the wort to flow into the pitcher and shut the pinch valve. This will ensure the carboy receives only fresh wort. 3.1.8.4 Remove the paper towel from the carboy, place the carboy cap on the carboy and extent the wort chiller coil outlet plastic tubing into the carboy cap. Open the wort chiller pinch valve and fill the carboy to about 4 inches from the top of the carboy, Figure 7. Shut the wort chiller pinch valve and immediately replace the carboy cap with the vapor lock. The cooled wort must be below room temperature. If it is above room temperature it will cool and contract bringing in unwanted contamination. If it is below room temperature it will expand and prevent contaminants from entering the carboy. A carboy level too close to the top will result in fermentation carry over through the vapor lock. Figure 7
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