10 days

If you want to chill your wort below the temperature of your tap water, a pre-chiller is the way to go.

1. Take a standard 6.5-gallon bucket and fill it with cold water and ice (or ice packs).
2. Then put an immersion chiller in it.

about 45-50 minutes

Leaving the wort overnight at 50 °F (10 °C) has been shown to precipitate more than enough cold break for brewers, as much as 85% of the cold break in fact. When the wort is fully cooled, with proper yeast pitching, then infection should not be an issue.

Hear this out loudPause

For info, a low refrigerated temp, will stop any active ferment, but if there is any residual sugars, and wine yeast, can restart fermenting.

After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic, with a slightly sour flavor. Add the fermented hot sauce to a pot and bring to a quick boil. Reduce heat and simmer for 15 minutes. This will stop the fermentation process.

you should boil the water. The nasties that can ruin your ferment can pass through a filter but not a ten min boil.

Probably the best water to use in home fermentation and brewing is distilled water. When buying bottled water, make sure you get distilled water, not just water, often labeled spring water. Most bottled water is just someone’s tap water and may contain chlorine and chloramines, just like your tap water.

If there’s one “rule” to follow while preparing a brine for lacto-fermentation, it’s not to use water with chlorine. Chlorine will negatively affect the ferment and yield poor results. The problem is that for most of us municipal tap water is the most accessible and it almost always contains chlorine or chloramine.

Chlorine and chloramine are a big no-no when fermenting. Most municipal tap water has chlorine or chloramine (similar to chlorine, but more resilient) to kill bacteria. The problem is, it also kills the good bacteria you need to get your ferment going.

Tap water has two qualities that can hinder a leavened bread situation: chlorine content and hardness. Compounds containing chlorine, specifically monochloramine, are used in water treatment because they kill dangerous microorganisms at extremely low, potable concentrations—but this means they can also kill yeast.

Ingredient number two for a sourdough starter is water. Hall explained that New York City’s tap water is chlorinated, so it’ll kill microorganisms unless the chlorine is allowed to evaporate. Nothing will happen to the flour and water mixture in the first 24 hours.

Boiling your water won’t help, as the fluoride does not evaporate easily like chlorine; as the volume of water decreases through boiling, the fluoride concentration actually goes up.

The Dangers of Chlorine in Your Drinking Water Stomachaches, vomiting, and diarrhea can all be effects of ingesting chlorine, and it can also cause dry, itchy skin. Severe chlorine poisoning can be far worse – a significant dose of liquid chlorine can be extremely toxic and even fatal to humans.

Does Boiling Water Remove Chlorine? Yes, boiling water for 15 minutes is one way to release all the chlorine from tap water. At room temperature, chlorine gas weighs less than air and will naturally evaporate off without boiling. Heating up water to a boil will speed up the chlorine removal process.