An Idea for a Worth Chiller
If you ever do get a plate chiller, they work just fine with gravity. You don't need a pump, it just makes it go faster....
I use my Plate chiller gravity only, works fantastic. I do have a pump, but have not used it yet.
BG, from kettle to fermenter...how long does it take using gravity to chil and fill?
I do 10 gallon batches, and split into 2 fermenters, from the start of opening the valve, to the last drop of wort, 10 minutes. to chill. When I first got my Plate chiller it chilled down to 57F. I thought my thermometer was on celsius. This is the greatest piece of equipment that I have had so for.
bruguru wrote:
This is the greatest piece of equipment that I have had so for.
Don't forget about your vinyl hose
bruguru wrote:
I do 10 gallon batches, and split into 2 fermenters, from the start of opening the valve, to the last drop of wort, 10 minutes. to chill. When I first got my Plate chiller it chilled down to 57F. I thought my thermometer was on celsius. This is the greatest piece of equipment that I have had so for.
Yeah it is....well, my 15 gallon SS kettle is pretty nice too....but having a plate chiller is so ridiculously easy I can't see brewing without it now...and that's only after one batch.
Can you get a CFC to move a 5 gallon volume over that fast on gravity? If so, then it may be worth revisiting. Most cases I've read about are in the neighborhood of 20-30 minutes. Of course, if I can pick up a plate chiller for $85 and it will cost me $65 to build a CFC, then I feel like stepping up to a plate chiller would make more sense.
yes, with gravity it works great. I have a slight dip from my garage to my driveway, and my pot is on the burner stand, probably about a 10 inch drop from kettle to bottom of fermenter. It chills obcenely fast.
I just had one of my belgians today, and no hot flavors at all, very very clear, nice complicated flavors. I attribute the clean taste, and clarity to the plate chiller.
bruguru wrote:
yes, with gravity it works great. I have a slight dip from my garage to my driveway, and my pot is on the burner stand, probably about a 10 inch drop from kettle to bottom of fermenter. It chills obcenely fast.
I just had one of my belgians today, and no hot flavors at all, very very clear, nice complicated flavors. I attribute the clean taste, and clarity to the plate chiller.
I attribute your clean taste to the fermentation.
But your clarity...that's good chillin'.
Has any of you tried shooting CO2 through a 10' copper tube wail it is in the wort? Or is this topic done.
burtblue wrote:
Has any of you tried shooting CO2 through a 10' copper tube wail it is in the wort? Or is this topic done.
Burt, all these topics are wide open, explain your theory here please.
burtblue wrote:
Has any of you tried shooting CO2 through a 10' copper tube wail it is in the wort? Or is this topic done.
TO serve what purpose. Are we still talking about chilling?
Sorry I am at work so I was being brief. Right now I use a 10' copper tube to put down in my wort. One end is hooked up to a water hose and the other end drains out on to the flowerbed. I have been thinking about trying to shoot CO2 through the copper tube which will freeze up the line instantly cooling the wort. A couple of times quickly opening the valve on the CO2 and your wort should be cooled. I will try it this weekend with pics and post them on Mon.........I hope. Sorry one more thing Yes for chilling
Good luck! I have never heard of this but boooooy am I curious!!! Let us know how this goes!
I'm a cheap SOB and will eventually get a plate chiller once I reduce the trub in the wort somehow so it doesn't get plugged up. But for now, I just put 3 gallons of ice i nthe fridge sine I do partial boils any way, and put 2 of them in the glass carboy a couple minutes before the wort is done boiling. I then pour the wort directly into carboy with ice cold water in it and top off with more ice cold water. It cools it to about 95 degrees, and aerates it at the same time. I then put an airlock on it and put it in a temp controlled fridge and add yeast next morning when temp is in range. No problems. I know this would be unlikely for all grainers as the wort needs tobe cooled but if partial boilers are reading this post this is for them. I wanted to jump to all grain this summer but money might make me wait till next spring.
DC
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