Hi, my name is Chris Cuzme. I am a long-time member and current president of the New York City Home Brewer's Guild. I've been home brewing since about 2001, and I love it. I'm crazy addicted to it, and I'm happy to share it with you today. I'm also part of the New York City Degustation Advisory Team which I formed with my partner, Mary Izett, NYCDAT.com. I'll be showing you how to home brew today. Cheers!
So we just finished our boil, and we're about to cool. I suggest you thought about this before, actually get into the cooling part. But, here is a head, for, basically a faucet head that we're gonna replace this head on, so that we can attach our wort chiller. This is a wort chiller. Basically, there's copper tubing that goes in there. Copper is a great transducer for temperature. And what we're gonna do, is we're gonna run cold water into there, or through the copper tube, and back out. And it's gonna come out, go in cold. But this, it'll change your, whatever faucet size you have to a fitting that will be the size of a hose fitting, which is perfect for our needs. Mind you, we will have done this ahead of time, 'cause we're in crunch time, and we're trying to do this as fast as possible. Okay, cold water in, hot water out. So we're trying to get our beer down to 65 degrees, which is a great pitching temperature for our yeast. We wanna pitch under the fermentating, or the fermentation temperature. That is our ultimate goal. And in this instance, for this brown porter, I would like to ferment at a high, at 68 degrees. So we're gonna wait 'til we get down to 65. So we have our thermometer over here, and we are cooling it down as fast as possible. Sometimes, to speed up this process, I will take either a spoon or my sterilized mash paddle. And I will basically start a whirlpool. This whirlpool is also important, because what it's gonna do is it's gonna take all those hop solids, and go to the middle of the kettle, um, creating a sort of mound. It's, not only is it increasing the amount of beer that gets in contact, or the wort that gets in contact with my copper chiller. But it's helping to get those solids to the middle. So the when I rack from here into my fermenter, it will be racking from the side, and hopefully leaving a lot of that sediment behind, which we are now done with.