I'm starting to homebrew and noticed that during the cooling process A LOT of water is used going through the counterflow chiller. I'm on a well, and I'd like to minimize water usage, especially during the summer. I also don't have a drain near where I chill, so I end up having to fill buckets and dump them (sure some can be used for cleaning, but it's A LOT of water). My idea is to use a pond pump to …
A home brewing group I am with has a Grainfather Glycol Chiller. It has been working fine until yesterday. We turned it on and we had an issue. The pump is working and circulating but the chiller is not. We have checked the connections and made sure we had enough glycol, etc. Yet the chiller doesn't work. We had a batch on a couple of weeks ago and it was working fine. We thought about cleaning the connectors, which we'll …
Whirlpooling is great for clarifying the beer from hops and other things. As far as I understand, this whirlpool step is usually done right after the boiling, by making the wort rotates and leaving it alone for 20 minutes. My concern is that not chilling the wort right away is going to entirely modify the intended hop profile (bitterness and aroma), as the hoppy wort is going to stay above 80 °C for an uncontrolled amount of time. My question …
I'm assembling an HERMS equipment and noticed that very few people use the coil as chiller after the boiling is over. Besides all the sanitation of tubing, lines, pump, etc..., is there any other drawbacks? EDIT: The coil will be permanently attached to the kettle and brewing two batches in a single day is never going to happen. I have no space to ferment two beers at the same time.
When I started brewing I used a plate chiller to chill my wort. I didn't like the process, and now I add cold water after the whirlpool and to get the wort down the last 10°C I put into my fermentation chamber with temp control. I am aware of the infection risk, and am still wondering if this style of cooling will influence the taste of my beer. I don't recognize any off flavors. Edit: I design the recipe with …
Extract brewing here: After the boil, I put my pot into an ice bath to cool the wort before topping off. Generally I cool the wort to 100°F (37°C) before transferring to the fermenter. Today I cooled to that temperature as usual, then topped off, but found that the temperature read a few degrees higher than expected (76°F vs. 70°F). Rewinding for a moment, I noticed that temperature readings near the outside of the pot tended to be warmer than …
I just bought 30 feet (~10m) of 3/8'' (9.5mm) copper tube, and before coiling it, I would like to get advice if it will work for a 10 gal (~50l) batch, what I'm asking for is if anyone has had experience cooling 10 gal(~50l) batches with a 25 or 30 feet chiller (I still can go back to the store -which is far away from home- and buy some more tube) This answer from @BobTheAverage seems to say 30 feet …
I am planning to build a counterflow wort chiller using a hose outside of a copper tube. There are a great variety of lengths and types available commercially and I have read that many commercial solutions are not long enough to chill properly What is the optimal length for a counter flow wort chiller? It seems that with counterflow, it should not matter whether you are chilling 3 or 5 gallons. Is this correct? Do you just need the correct …
It's time for some summer brewing and that means the warm tap water running through my wort chiller will have trouble cooling my wort down below the upper 70s. Even for the Belgian style beer I'm brewing this would be too high of a pitching temperature per the recommendations.1 Based on related posts here, I am comfortable throwing my brew pale in my kegerator for a number of hours to cool prior to pitching because of the following: I am …
Will a 50 feet copper immersion wort chiller chill twice as fast as a 25 feet? I was thinking that once the water has absorbed all the heat it can, it doesn't matter how long it will travel in the tubbing. So what is the ideal length ?
After reading this question about the amount of water used in immersion chilling (and various other wort chilling), I realized just how much water was being used in a standard brew. This seems quite wasteful to me at the cost of speeding up cooldown time. How can I (practically) conserve the water used in the immersion chilling process?
I have a "Maytag Handy Chiller" - it's a great kitchen tool for chilling a bottle of wine in a few minutes which works buy circulating ice water over a bottle ( and optionally rotating it too ) to get the liquid down to drinking temp in a few minutes. We got it free with our fridge when we bought it - the kind of thing I'd never fork out for but I love it for the many times it's …
I know it is important to chill wort to <80 before pitching yeast, and that quality of final beer is affected by the speed with which the wort was chilled to this point, and there are various methods of doing this, wort chillers, ice baths etc. The instructions on the extract kit (NB) say when it is cooled, transfer to a container containing 2 gallons of cold water. My question is, why not keep 2 gallons of water chilled in …
What is the best temperature to stop the pump in an immersion whirlpool chiller ? And what about the time to wait the trub settling vs wort temperature ? Consider both Ale and Lager.
I just started the hobby and only brewed two kits. So far I brewed in a 5L (1.3G) kettle. I did the chilling by using a cold bath in my kitchen sink. So far so good. I plan to buy a proper brew kettle (30L/8G) but it wont fit in my sink. Therefore I'm looking for a chilling solution. I don't want to invest on any equipment and I can't plug an immersion chiller on my kitchen or bathroom faucet …
Considering the best trub cone formation in the wort (settling in the center), what aspects shall we have in mind when designing a serpentine (coil) to chill wort (immersed in it) with whirlpool (re-circulation) like Mr Malty Chiller ? I think that the solid residues need some space to pass between chiller tubes and space between the bottom of the kettle and the coil to decant in the center. Is it true ? How many space is needed ? And …
I've been thinking about using my copper immersion chiller a little differently lately... Instead of placing it in the wort near the end of the boil and circulating cold water through it, I'm thinking to place the chiller in an ice bath and circulate the wort through the chiller, either into my carboy or back into the kettle for recirculation. I took a quick video of the setup here: https://www.youtube.com/watch?v=BI43QHaNjBE&feature=autoshare I liked the results I got, and it'll allow me …
I have a spare mini fridge that can hold inside my fermenter and i was thinking instead of spending water with my immersion chiller to rack my wort from my kettle and place the fermenter in to the fridge.It might take longer but since the lid will be on with airlock would it be too risky to do it?