How Long is Too Long?

General Homebrew Discussion
1

I was pulled away from my brew last night to go out.  I finished the boil and left out the kettle, covered, in the garage at 45F.  When I got home, I transferred it to my chest freezer at 43F and this afternoon the wort was down to 66F.  It will probably take a few more hours for it to get down to ~48F so I can pitch the yeast.

So, if covered in my chest freezer, how long is too long before pitching the yeast?

As always, thanks in advance.

Dave

Edit:  700B split in two fermenters 350B+ each…

2

There is no exact answer but you should be fine. Maybe up to a couple days if you didn’t lift the lid.

3

I opened the lid to aerate about an hour ago and two other times to take the temperature.  It’s only down to 63F now, but I remembered that I had two large iced tea containers with frozen water in my freezer.  Your trick Euge!  Your post reminded me, thanks!  8)

Dave

4

You are most welcome! Hope it works well for you. :smiley:

5

Got it down to 54F in a little over an hour.  Had to transfer and pitch as we are going out to dinner.  I figure 54F down to 51F is not going to hurt much, especially since I pitched over 700B cells…

Good technique!

Dave

6

It depends how clean your wort is.  I once had to leave some wort sitting at room temperature for days while I replaced a chest freezer (it was a lager and I didn’t want to pitch too warm).  No infection.  Some bacteria can be slow to take hold, though, so if it seems okay after fermentation, keep it cold and drink it fast. :slight_smile: