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Main
Date: 05 Sep 2007 13:54:00
From: beerboyfeelgood
Subject: Wort Cooling
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Has anyone here used the Therminator (s/s plate-type wort chiller)? My last
10 gallon batch of beer took me almost 2 hours to cool down using a basic
copper wort chiller (the kind you place into the kettle and run water
through). I live down in the Gulf South and my tap water is nearly 80F
during the summer. Too much water/time wastage. I'm looking at purchasing
a new counterflow chiller (i.e. the Chillzilla), but am eyeballing the
adverstisement for the Therminator:
"The Therminator will chill 10 gallons of boiling wort to pitching
temperature within 5 minutes when using 58°F cooling water at 5 gpm. This
super-efficient chiller uses less water than any other chiller on the
market, and is especially great for brewers in souther climates!"
The only potential downside I can see, besides the cost, is the possibility
of it getting clogged up with something when you are running your wort
through it. Anyone have any experience with this thing? Thx
kev
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Date: 09 Sep 2007 14:33:04
From: ChristopheRonald
Subject: Re: Wort Cooling
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On Sep 5, 1:54 pm, "beerboyfeelgood" <richkevnos...@bellsouth.net >
wrote:
> Has anyone here used the Therminator (s/s plate-type wort chiller)? My l=
ast
> 10 gallon batch of beer took me almost 2 hours to cool down using a basic
> copper wort chiller (the kind you place into the kettle and run water
> through). I live down in the Gulf South and my tap water is nearly 80F
> during the summer. Too much water/time wastage. I'm looking at purchasi=
ng
> a new counterflow chiller (i.e. the Chillzilla), but am eyeballing the
> adverstisement for the Therminator:
>
> "The Therminator will chill 10 gallons of boiling wort to pitching
> temperature within 5 minutes when using 58=B0F cooling water at 5 gpm. Th=
is
> super-efficient chiller uses less water than any other chiller on the
> market, and is especially great for brewers in souther climates!"
>
> The only potential downside I can see, besides the cost, is the possibili=
ty
> of it getting clogged up with something when you are running your wort
> through it. Anyone have any experience with this thing? Thx
>
> kev
i got the shirron plate chiller for a hundred bucks. works good here,
but the ground water is cold. the more down south you are, the worse
off you are with a plate chiller. simple formula ;)
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Date: 06 Sep 2007 15:23:47
From: Scott Alfter
Subject: Re: Wort Cooling
|
In article <dXCDi.11110$Y7.9826@bignews3.bellsouth.net >,
beerboyfeelgood <richkevnospam@bellsouth.net > wrote:
>Has anyone here used the Therminator (s/s plate-type wort chiller)? My last
>10 gallon batch of beer took me almost 2 hours to cool down using a basic
>copper wort chiller (the kind you place into the kettle and run water
>through). I live down in the Gulf South and my tap water is nearly 80F
>during the summer. Too much water/time wastage. I'm looking at purchasing
>a new counterflow chiller (i.e. the Chillzilla), but am eyeballing the
>adverstisement for the Therminator:
A cheaper alternative would be to chill down to 100-110 with tap water
through your immersion chiller as you're already doing, then switch to a
pond pump that recirculates icewater through the chiller. A suitable pump
is less than $10 at Harbor Freight, and 10 lbs. of ice should be enough to
cool 5 gallons into the mid-60s.
_/_
/ v \ Scott Alfter (remove the obvious to send mail)
(IIGS( http://alfter.us/ Top-posting!
\_^_/ rm -rf /bin/laden >What's the most annoying thing on Usenet?
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Date: 07 Sep 2007 10:45:00
From: Dan Logcher
Subject: Re: Wort Cooling
|
Scott Alfter wrote:
> In article <dXCDi.11110$Y7.9826@bignews3.bellsouth.net>,
> beerboyfeelgood <richkevnospam@bellsouth.net> wrote:
>
>>Has anyone here used the Therminator (s/s plate-type wort chiller)? My last
>>10 gallon batch of beer took me almost 2 hours to cool down using a basic
>>copper wort chiller (the kind you place into the kettle and run water
>>through). I live down in the Gulf South and my tap water is nearly 80F
>>during the summer. Too much water/time wastage. I'm looking at purchasing
>>a new counterflow chiller (i.e. the Chillzilla), but am eyeballing the
>>adverstisement for the Therminator:
>
>
> A cheaper alternative would be to chill down to 100-110 with tap water
> through your immersion chiller as you're already doing, then switch to a
> pond pump that recirculates icewater through the chiller. A suitable pump
> is less than $10 at Harbor Freight, and 10 lbs. of ice should be enough to
> cool 5 gallons into the mid-60s.
The 66 GPH pump I see on Harbor Freight is not suitable.. I use this method
for chilling and have a 160 GPH Beckett pump that isn't enough.. I'm looking
for something around 300 GPH to pump icewater thru the 3/8" x 25' IC.
--
Dan
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Date: 06 Sep 2007 09:08:03
From: Dave Smith
Subject: Re: Wort Cooling
|
I should also add that after buying the plate chiller I also bought the
hop stopper to prevent big chunks from going into the chiller and
clogging it up.
Dave
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Date: 06 Sep 2007 09:07:24
From: Dave Smith
Subject: Re: Wort Cooling
|
I use the less expensive version, I think it was $90, and it works
fine. My wort is chilled to 70 degrees as quickly as I can drain it.
Here it is. http://morebeer.com/view_product/6242/
You do have some additional expense in connections. I went fancy and
used all quick disconnects which makes life easy. The only caveat is
you MUST clean it really really well each time, don't leave any hop
gunk inside.
Dave
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Date: 06 Sep 2007 04:32:39
From: MDixon
Subject: Re: Wort Cooling
|
beerboyfeelgood wrote:
> Has anyone here used the Therminator (s/s plate-type wort chiller)? My last
> 10 gallon batch of beer took me almost 2 hours to cool down using a basic
> copper wort chiller (the kind you place into the kettle and run water
> through). I live down in the Gulf South and my tap water is nearly 80F
> during the summer. Too much water/time wastage. I'm looking at purchasing
> a new counterflow chiller (i.e. the Chillzilla), but am eyeballing the
> adverstisement for the Therminator:
>
> "The Therminator will chill 10 gallons of boiling wort to pitching
> temperature within 5 minutes when using 58°F cooling water at 5 gpm. This
> super-efficient chiller uses less water than any other chiller on the
> market, and is especially great for brewers in souther climates!"
>
> The only potential downside I can see, besides the cost, is the possibility
> of it getting clogged up with something when you are running your wort
> through it. Anyone have any experience with this thing? Thx
If you have 80F water, your water is COLD. I've only used a plate
chiller once and IMO it kinda sucked. We had less than 60F water coming
from the tap then and IIRC the best we did with a slow flowrate was like
75F which was not even as cold as the air temp.
I recently went to an ice water recirculation loop. First I chilled the
batch to less than 110F, then hooked up my immersion chiller to a drill
mounted pump plumbed to a bottling bucket. The pump was $5 and rated at
6.5 gpm. I used too much tap water to loosen up the ice, you really only
need enough to get the system running, but was able to get the first 6
gallon batch to 66F before all the ice melted. The water temp for the
initial chill was 84F. On the second batch I had cold water and let some
out to add another bag of ice. That one hit 64F before the ice was gone.
I figure if I had started with less tap water in the bucket (maybe as
little as 1/2 gallon), I could have gotten below 60F with ease.
Before pulling the trigger on an expensive plate chiller, I'd take a run
to Harbor Freight and plumb up a drill mounted pump...;)
Cheers,
Mike
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Date: 08 Sep 2007 22:59:57
From: Jack Schmidling
Subject: Re: Wort Cooling
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And then there is the Schmidling way....
When the boil is over, put the lid on the kettle, come back in the
morning and transfer to the fermenter.
I have been doing this for at least ten years and have never had a problem.
All the learned reasons why this should not be done are utter nonsense.
The only downside is that if you do it in the kitchen you tie up the
stove overnight.
I haven't posted this for a few years and this seemed like a good
opportunity to rattle cages again.
js
p.s. We made exactly 2 batches of beer this Summer because of the
miserable bloody mosquitoes. I want my summer back.
jjs
--
PHOTO OF THE WEEK: http://schmidling.com/pow.htm
Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com
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Date: 12 Sep 2007 17:27:11
From: Joel
Subject: Re: Wort Cooling
|
Jack Schmidling <arf@mc.net > wrote:
>And then there is the Schmidling way....
>
>When the boil is over, put the lid on the kettle, come back in the
>morning and transfer to the fermenter.
>
>I have been doing this for at least ten years and have never had a problem.
>
>All the learned reasons why this should not be done are utter nonsense.
The one batch I did that way, early on in my all-grain
career, had noticeable amounts of DMS (which is what the
learned people say will happen).
Could be coincidence, could be grain-specific, could be
that I'm more sensitive to DMS than you are. But I'm unwilling
to risk a batch on another experiment.
--
Joel Plutchak "They're not people, they're HIPPIES!"
$LASTNAME at VERYWARMmail.com - Eric Cartman
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Date: 12 Sep 2007 22:54:14
From: Jack Schmidling
Subject: Re: Wort Cooling
|
Joel wrote:
> The one batch I did that way, early on in my all-grain
> career, had noticeable amounts of DMS (which is what the
> learned people say will happen).
> Could be coincidence, could be grain-specific, could be
> that I'm more sensitive to DMS than you are. But I'm unwilling
> to risk a batch on another experiment.
That's the spirit but keep in mind, I like to let a glass of beer sit in
the Sun for awhile to get that good old skunky aroma.
And Fix came up with Hot Side Aeration as a source of DMS but that only
takes a longer piece of hose not hours of pumping and cleanup nor does
it require a swimming pool to chill the wort.
js
--
PHOTO OF THE WEEK: http://schmidling.com/pow.htm
Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com
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Date: 12 Sep 2007 09:06:47
From: Denny Conn
Subject: Re: Wort Cooling
|
Jack Schmidling wrote:
>
> And then there is the Schmidling way....
>
> When the boil is over, put the lid on the kettle, come back in the
> morning and transfer to the fermenter.
>
> I have been doing this for at least ten years and have never had a problem.
>
> All the learned reasons why this should not be done are utter nonsense.
>
> The only downside is that if you do it in the kitchen you tie up the
> stove overnight.
>
> I haven't posted this for a few years and this seemed like a good
> opportunity to rattle cages again.
Nice to have you back, Jack. The rest of the world is catching yup with
you...I keep hearing of more and more people who cool (or don't coll) as
you do, and haven't heard a negative report yet!
---------- >Denny
I LOVE MY MALTMILL! ;)
--
Life begins at 60...1.060, that is.
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Date: 12 Sep 2007 18:36:01
From: Thomas T. Veldhouse
Subject: Re: Wort Cooling
|
Denny Conn <denny.g.conn@ci.eugene.or.us > wrote:
>
> ---------->Denny
>
> I LOVE MY MALTMILL! ;)
> --
> Life begins at 60...1.060, that is.
The cult continues!
I LOVE MY MALTMILL too ;-)
--
Thomas T. Veldhouse
We have more to fear from the bungling of the incompetent than from the
machinations of the wicked.
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Date: 12 Sep 2007 11:50:26
From: Denny Conn
Subject: Re: Wort Cooling
|
"Thomas T. Veldhouse" wrote:
>
> Denny Conn <denny.g.conn@ci.eugene.or.us> wrote:
> >
> > ---------->Denny
> >
> > I LOVE MY MALTMILL! ;)
> > --
> > Life begins at 60...1.060, that is.
>
> The cult continues!
>
> I LOVE MY MALTMILL too ;-)
Jack sent me a T shirt the last time I said that! ;)
--------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 12 Sep 2007 22:48:36
From: Jack Schmidling
Subject: Re: Wort Cooling
|
Denny Conn wrote:
>>The cult continues!
>>
>>I LOVE MY MALTMILL too ;-)
>
>
> Jack sent me a T shirt the last time I said that! ;)
Shhhhh... we nearly had to file for bankruptcy over that. I think we
gave away five and that nearly put us over the brink.
I love mine too but I only used it twice this year because of the bloody
mosquitoes.
js
--
PHOTO OF THE WEEK: http://schmidling.com/pow.htm
Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com
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Date: 13 Sep 2007 09:52:47
From: Mark R
Subject: Re: Wort Cooling
|
"Jack Schmidling" <arf@mc.net > wrote in message
news:13ehg94ed93rdc9@corp.supernews.com...
> Denny Conn wrote:
>
>>>The cult continues!
>>>
>>>I LOVE MY MALTMILL too ;-)
>>
>>
>> Jack sent me a T shirt the last time I said that! ;)
>
> Shhhhh... we nearly had to file for bankruptcy over that. I think we gave
> away five and that nearly put us over the brink.
>
> I love mine too but I only used it twice this year because of the bloody
> mosquitoes.
>
The bloody ones are full and not hungry any more, it's them hungry females
you have to watch for. ;-)
Mark R
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Date: 12 Sep 2007 15:26:08
From: Larry
Subject: Re: Wort Cooling
|
Denny Conn wrote:
> "Thomas T. Veldhouse" wrote:
>
>>Denny Conn <denny.g.conn@ci.eugene.or.us> wrote:
>>
>>> ---------->Denny
>>>
>>>I LOVE MY MALTMILL! ;)
>>>--
>>>Life begins at 60...1.060, that is.
>>
>>The cult continues!
>>
>>I LOVE MY MALTMILL too ;-)
>
>
> Jack sent me a T shirt the last time I said that! ;)
>
> --------->Denny
> --
> Life begins at 60...1.060, that is.
And Yes!!! I love my MALTMILL (non-adjustable) too!!!
Pappa's Beer Church
Larry Combs, Minister of Fermentation
LA (Lower Arkansas)
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Date: 09 Sep 2007 20:06:48
From: Brian Lundeen
Subject: Re: Wort Cooling
|
"Jack Schmidling" <arf@mc.net > wrote in message
news:13e6vedebs5d777@corp.supernews.com...
> And then there is the Schmidling way....
>
> When the boil is over, put the lid on the kettle, come back in the morning
> and transfer to the fermenter.
>
> I have been doing this for at least ten years and have never had a
> problem.
>
> All the learned reasons why this should not be done are utter nonsense.
>
> The only downside is that if you do it in the kitchen you tie up the stove
> overnight.
>
> I haven't posted this for a few years and this seemed like a good
> opportunity to rattle cages again.
>
DMS! Loss of hop aroma! Bacterial infection! You can't get a proper crush
with a non-adjustable mill! Easymashers cause reduced efficiency due to
channeling!
Woo, thanks for rattling my cage, Jack. I'd forgotten how much fun it was
being a howling savage. ;-)
Brian
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Date: 10 Sep 2007 12:31:14
From: Thomas T. Veldhouse
Subject: Re: Wort Cooling
|
Brian Lundeen <me@privacy.net > wrote:
>
> DMS! Loss of hop aroma! Bacterial infection! You can't get a proper crush
> with a non-adjustable mill! Easymashers cause reduced efficiency due to
> channeling!
>
DMS -- you get Busche Beer at a discount!
--
Thomas T. Veldhouse
We have more to fear from the bungling of the incompetent than from the
machinations of the wicked.
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Date: 11 Sep 2007 01:25:30
From: Steve/Aus
Subject: Re: Wort Cooling
|
"Thomas T. Veldhouse" <veldy71@yahoo.com > wrote in message
news:mOaFi.1292$vq6.913@textfe.usenetserver.com...
> Brian Lundeen <me@privacy.net> wrote:
>>
>> DMS! Loss of hop aroma! Bacterial infection! You can't get a proper crush
>> with a non-adjustable mill! Easymashers cause reduced efficiency due to
>> channeling!
>>
I am thinking seriously about pumping water from my swimming pool through an
immersion chiller and back to the pool for chilling.
Why?
Because I live in Adelaide, Australia and we are under fairly severe water
restrictions. Soon, there will be a ban on the use of ANY (municipal supply)
water outside the house including watering of any plants and will most
probably include a ban on having any hose attached to a tap (faucet). As I
can't use the pool for swimming, I'll use it for wort chilling.
Things are getting tough, that's for sure.
Steve W (in Aus)
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Date: 12 Sep 2007 14:39:50
From: Thomas T. Veldhouse
Subject: Re: Wort Cooling
|
Steve/Aus <adlab@bigpond.dot.net.dot.au > wrote:
>
> "Thomas T. Veldhouse" <veldy71@yahoo.com> wrote in message
> news:mOaFi.1292$vq6.913@textfe.usenetserver.com...
>> Brian Lundeen <me@privacy.net> wrote:
>>>
>>> DMS! Loss of hop aroma! Bacterial infection! You can't get a proper crush
>>> with a non-adjustable mill! Easymashers cause reduced efficiency due to
>>> channeling!
>>>
>
> I am thinking seriously about pumping water from my swimming pool through an
> immersion chiller and back to the pool for chilling.
> Why?
> Because I live in Adelaide, Australia and we are under fairly severe water
> restrictions. Soon, there will be a ban on the use of ANY (municipal supply)
> water outside the house including watering of any plants and will most
> probably include a ban on having any hose attached to a tap (faucet). As I
> can't use the pool for swimming, I'll use it for wort chilling.
> Things are getting tough, that's for sure.
> Steve W (in Aus)
>
Wouldn't that preclude maintaining the water level in our swimming pool, which
does have a significant evaporation rate if not covered and if covered is
going to be plenty warm in the sun [at least towards the summer].
Also, I am not sure how all that chlorine will treat your chiller.
--
Thomas T. Veldhouse
We have more to fear from the bungling of the incompetent than from the
machinations of the wicked.
|
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Date: 11 Sep 2007 16:27:49
From: Scott Alfter
Subject: Re: Wort Cooling
|
In article <e8mFi.33787$4A1.27307@news-server.bigpond.net.au >,
Steve/Aus <adlab@bigpond.dot.net.dot.au > wrote:
>I am thinking seriously about pumping water from my swimming pool through an
>immersion chiller and back to the pool for chilling.
Here in Las Vegas, some of the local homebrewers do just that in the winter.
Some don't even go that far and just stick the covered pot in the pool, on
the steps so that the wort cools through the pot and the pool water stays
out. When you have 20000 gallons of water in the 50s or 60s in your
backyard, you might as well get some use out of it.
_/_
/ v \ Scott Alfter (remove the obvious to send mail)
(IIGS( http://alfter.us/ Top-posting!
\_^_/ rm -rf /bin/laden >What's the most annoying thing on Usenet?
|
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Date: 12 Sep 2007 10:01:23
From: Mark R
Subject: Re: Wort Cooling
|
"Scott Alfter" <scott@alfter.DIESPAMMERSDIE.us > wrote in message
>
> When you have 20000 gallons of water in the 50s or 60s in your
> backyard, you might as well get some use out of it.
>
That was summer beach water temps when I was stationed in Juneau. Be assured
though I didn't go into the water often or for very long. :-)
Mark R
|
| | | | | | |
Date: 11 Sep 2007 09:52:36
From: Mark R
Subject: Re: Wort Cooling
|
"Steve/Aus" <adlab@bigpond.dot.net.dot.au > wrote in message
news:e8mFi.33787$
>
> I am thinking seriously about pumping water from my swimming pool through
> an immersion chiller and back to the pool for chilling.
> Why?
> Because I live in Adelaide, Australia and we are under fairly severe water
> restrictions. Soon, there will be a ban on the use of ANY (municipal
> supply) water outside the house including watering of any plants and will
> most probably include a ban on having any hose attached to a tap (faucet).
> As I can't use the pool for swimming, I'll use it for wort chilling.
> Things are getting tough, that's for sure.
> Steve W (in Aus)
I wish you luck this summer on the water. IIRC you've been having problems
down under for a few years now with droughts and fires.
Mark R
|
| | | |
Date: 09 Sep 2007 09:01:41
From: homebrewdude
Subject: Re: Wort Cooling
|
I do this sometimes in the winter
Pump the hot wort to a SS keg (fermenter)
Let it sit in the snow until the next morning.
Then I pitch my lager yeast and let it ferment in the cold garage.
Never had a problem.
Jack Schmidling wrote:
> And then there is the Schmidling way....
>
> When the boil is over, put the lid on the kettle, come back in the
> morning and transfer to the fermenter.
>
> I have been doing this for at least ten years and have never had a problem.
>
> All the learned reasons why this should not be done are utter nonsense.
>
> The only downside is that if you do it in the kitchen you tie up the
> stove overnight.
>
> I haven't posted this for a few years and this seemed like a good
> opportunity to rattle cages again.
>
> js
>
> p.s. We made exactly 2 batches of beer this Summer because of the
> miserable bloody mosquitoes. I want my summer back.
>
> jjs
>
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| | | |
Date: 09 Sep 2007 00:30:10
From: beerboyfeelgood
Subject: Re: Wort Cooling
|
"Jack Schmidling" <arf@mc.net > wrote in message
news:13e6vedebs5d777@corp.supernews.com...
> And then there is the Schmidling way....
>
> When the boil is over, put the lid on the kettle, come back in the morning
> and transfer to the fermenter.
>
> I have been doing this for at least ten years and have never had a
> problem.
>
> All the learned reasons why this should not be done are utter nonsense.
>
> The only downside is that if you do it in the kitchen you tie up the stove
> overnight.
>
> I haven't posted this for a few years and this seemed like a good
> opportunity to rattle cages again.
>
> js
>
> p.s. We made exactly 2 batches of beer this Summer because of the
> miserable bloody mosquitoes. I want my summer back.
>
> jjs
Well... on that note, I just want to thank everyone for their replies. I
think I am going to take some of your advice and use a bit of all of it
(errr, except for that bit about leaving it overnight to cool. I like to get
my brewing done in one day, or less...). I am going to get the Therminator
and post chill. I may even buy the Shirron and use them both, as someone
suggested. Anyway, always more than one way to skin a cat, and I will keep
you posted.
kev
|
| | | | |
Date: 13 Sep 2007 11:25:43
From: Dave Smith
Subject: Re: Wort Cooling
|
I think the Shirron alone would be adequate. I too was tempted to buy
the bigger cooler but the shirron is completely adequate for me. I'm
glad to see you giving the plate chiller a try. Now that i have one I
would never go back. It chills as you move the wort to the fermentor,
no waiting at all!
Dave
On 2007-09-08 22:30:10 -0700, "beerboyfeelgood"
<richkevnospam@bellsouth.net > said:
>
> Well... on that note, I just want to thank everyone for their replies. I
> think I am going to take some of your advice and use a bit of all of it
> (errr, except for that bit about leaving it overnight to cool. I like to get
> my brewing done in one day, or less...). I am going to get the Therminator
> and post chill. I may even buy the Shirron and use them both, as someone
> suggested. Anyway, always more than one way to skin a cat, and I will keep
> you posted.
>
> kev
|
| | | | |
Date: 09 Sep 2007 07:47:58
From: Jack Schmidling
Subject: Re: Wort Cooling
|
beerboyfeelgood wrote:
> (errr, except for that bit about leaving it overnight to cool. I like to get
> my brewing done in one day, or less...)....
Your option but I spend a lot less total time making beer by not futzing
with all the chilling nonsense. I simply walk away from it letting
nature do it all.
Coming back in the morning to pump it into the fermenter is a five
minute job and after spending hours on the batch I like the break. It
becomes a half day job for me. The lid usually is on by noon.
js
--
PHOTO OF THE WEEK: http://schmidling.com/pow.htm
Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com
|
| | |
Date: 06 Sep 2007 07:54:00
From: Dan Logcher
Subject: Re: Wort Cooling
|
MDixon wrote:
> beerboyfeelgood wrote:
>
>> Has anyone here used the Therminator (s/s plate-type wort chiller)?
>> My last 10 gallon batch of beer took me almost 2 hours to cool down
>> using a basic copper wort chiller (the kind you place into the kettle
>> and run water through). I live down in the Gulf South and my tap
>> water is nearly 80F during the summer. Too much water/time wastage.
>> I'm looking at purchasing a new counterflow chiller (i.e. the
>> Chillzilla), but am eyeballing the adverstisement for the Therminator:
>>
>> "The Therminator will chill 10 gallons of boiling wort to pitching
>> temperature within 5 minutes when using 58°F cooling water at 5 gpm.
>> This super-efficient chiller uses less water than any other chiller on
>> the market, and is especially great for brewers in souther climates!"
>>
>> The only potential downside I can see, besides the cost, is the
>> possibility of it getting clogged up with something when you are
>> running your wort through it. Anyone have any experience with this
>> thing? Thx
>
>
> If you have 80F water, your water is COLD. I've only used a plate
> chiller once and IMO it kinda sucked. We had less than 60F water coming
> from the tap then and IIRC the best we did with a slow flowrate was like
> 75F which was not even as cold as the air temp.
>
> I recently went to an ice water recirculation loop. First I chilled the
> batch to less than 110F, then hooked up my immersion chiller to a drill
> mounted pump plumbed to a bottling bucket. The pump was $5 and rated at
> 6.5 gpm. I used too much tap water to loosen up the ice, you really only
> need enough to get the system running, but was able to get the first 6
> gallon batch to 66F before all the ice melted. The water temp for the
> initial chill was 84F. On the second batch I had cold water and let some
> out to add another bag of ice. That one hit 64F before the ice was gone.
> I figure if I had started with less tap water in the bucket (maybe as
> little as 1/2 gallon), I could have gotten below 60F with ease.
>
> Before pulling the trigger on an expensive plate chiller, I'd take a run
> to Harbor Freight and plumb up a drill mounted pump...;)
I use a medium Beckett fountain pump I got Home Despot for less than $30.
I think its 3gpm (180 gph). It would be better if it was around 300 gph..
--
Dan
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Date: 05 Sep 2007 15:23:16
From: Jim Stansell
Subject: Re: Wort Cooling
|
On Wed, 5 Sep 2007 13:54:00 -0500, "beerboyfeelgood"
<richkevnospam@bellsouth.net > wrote:
>Has anyone here used the Therminator (s/s plate-type wort chiller)? My last
>10 gallon batch of beer took me almost 2 hours to cool down using a basic
>copper wort chiller (the kind you place into the kettle and run water
>through). I live down in the Gulf South and my tap water is nearly 80F
>during the summer. Too much water/time wastage. I'm looking at purchasing
>a new counterflow chiller (i.e. the Chillzilla), but am eyeballing the
>adverstisement for the Therminator:
>
>"The Therminator will chill 10 gallons of boiling wort to pitching
>temperature within 5 minutes when using 58°F cooling water at 5 gpm. This
>super-efficient chiller uses less water than any other chiller on the
>market, and is especially great for brewers in souther climates!"
>
>The only potential downside I can see, besides the cost, is the possibility
>of it getting clogged up with something when you are running your wort
>through it. Anyone have any experience with this thing? Thx
>
>kev
>
I've had one for maybe a year and a half, and have been very pleased.
Obviously, it can't chill the wort any cooler than your ground water,
although you can pre-chill the water to get better results.
I have a Bazooka-T in my boil keg and always use at least some whole
hops to help create a filter bed....I haven't had any clogging
problems.
I'm also fastidious in my cleaning routine. I always backflush with
hot BPW immediately after chilling, and I recirculate it for a good
10-15 minutes (while I'm cleaning up other stuff). I then rinse out
the PBW with hot water, and run some SaniClean (a non-foaming version
of StarSan) through it. I then drain it as much as possible, and store
it for the next time. Before each use I'll again run some SaniClean
through it, just to resanitize.
It sounds like a lot of work, but it's really not a problem,
especially when you consider how well it works.
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Date: 05 Sep 2007 15:33:48
From: Dan Listermann
Subject: Re: Wort Cooling
|
"Jim Stansell" <jim.stansell@comcast.net > wrote in message
news:p30ud3t6jl7uveneju7nv32qropn4o8jas@4ax.com...
> On Wed, 5 Sep 2007 13:54:00 -0500, "beerboyfeelgood"
> <richkevnospam@bellsouth.net> wrote:
>
> I've had one for maybe a year and a half, and have been very pleased.
> Obviously, it can't chill the wort any cooler than your ground water,
> although you can pre-chill the water to get better results.
Post chilling wort through an immersion chiller in an ice bath is far more
efficient and effective than pre chilling cooling water.
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Date: 05 Sep 2007 22:50:38
From: PJ
Subject: Re: Wort Cooling
|
"Dan Listermann" wrote in message ...
>
> Post chilling wort through an immersion chiller in an ice bath is far more
> efficient and effective than pre chilling cooling water.
>
Dan,
You have that exactly right.!!! EXACTLY..!!!
I've designed and built many varieties of wort chillers and have very strong
opinions about the various methods and devices.
Dan - You know Peter R.. (the scale-?) You have dealt with him a few times.
Ask him about my chilling methods and the stuff I've built for his brewery.
Do it just for a lark - IF for nothing else..
Best wishes,
Paul
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Date: 06 Sep 2007 09:08:53
From: Dan Listermann
Subject: Re: Wort Cooling
|
"PJ" <pj@whoknew.net > wrote in message
news:9WJDi.11381$Y7.5117@bignews3.bellsouth.net...
>
> "Dan Listermann" wrote in message ...
>>
>> Post chilling wort through an immersion chiller in an ice bath is far
>> more efficient and effective than pre chilling cooling water.
>>
> Dan,
> You have that exactly right.!!! EXACTLY..!!!
>
> I've designed and built many varieties of wort chillers and have very
> strong opinions about the various methods and devices.
>
> Dan - You know Peter R.. (the scale-?) You have dealt with him a few
> times. Ask him about my chilling methods and the stuff I've built for his
> brewery.
>
> Do it just for a lark - IF for nothing else..
>
> Best wishes,
> Paul
Peter has mentioned you on the B & V. I can't recall the details at the
moment.
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