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    • As Shrike pointed out, Mr. Beer recipes require no cooling of wort.
    • Q:  When you are cooling your wort to get it down to the temp to add the yeast, how long does it take you? A:  If you are brewing a MRB recipe and adding fridge-temp water to the LBK before pouring in the wort you should be right around optimum pitching temperature. Q:  What is an acceptable amount of time? A:  The longest I've had to chill wort is about an hour.  That was NOT for a MRB recipe, though. Q:  How long is too long? A:  Answers vary to that one, but if you follow good sanitation procedures you probably don't want to wait anymore than 12 hours or so to pitch the yeast. I always try to pitch at no warmer than 72F.  Then the LBK goes into my fermentation fridge and sits at 65F (Wort temp, not air temp) until high krausen is over.
    • When you are cooling your wort to get it down to the temp to add the yeast, how long does it take you? What is an acceptable amount of time? How long is too long?   I am trying to cool mine quickly but I may be pitching the yeast when it is still too hot.  I get plenty of yeast action, that is not the problem, it seems however I am still getting a bit off an off taste.  A little sweet & tart flavors.  Thanks 
    • Probably want to someone research before dumping a batch of yeast that includes a bunch of dead cells and trub and possibly ruining a batch.
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