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Whirlpool Immersion Chiller

Started by Chris Craig, November 26, 2012, 11:30:50 PM

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Chris Craig

Quote from: "Richard"5.5 gallons in 10 minutes down to whatever temperature the tap-water is at... I'm guessing now that you meant 13 minutes from 212, so no, that is a little faster :)

I really should do a test for a 5 gallon batch too.  I'm not sure if it would be too much quicker.  Some of the chiller would be exposed at that volume.

Chris Craig

Quote from: "JohnQ"Did you use the ice method or just well water?

Just well water.  No pre-chiller.  I think that with my ground water being in the low 40s, a pre-chiller wouldn't make too much difference.  I'm not concerned with saving a couple minutes at the end of the chilling.

Again, my main goal was to get below 120F as quick as possible.  3:20 is damned fast.

Chris Craig

Quote from: "Roger"Nice job Chris! That's exactly what I plan to do!

Let me know if you need some help Roger.  I'd be glad to lend a hand.

Chris Craig

I'm re-running my Glacier pale ale next weekend using this chiller.  It'll be interesting to see the difference in the aroma.

Richard

Actually I forgot the main benefit of doing it this way : cold break in the Kettle.
Charter Member

Kegged: air.
Primary: air.
Bulk Aging: Silence of the Lambics (Pitched 13/05/2012).
Owed: JQ LSA x 1, Kyle Stout x 1 & IPA x 1.

Kyle

That is really good... I wonder though if the cold water was stratifying at the bottom? Next time you do the test, could you take a temp reading from the top of the liquid to confirm?
Charter Member

On Tap: DIPA, Vienna SMaSH, Imp Stout
Planned: IPA
Fermenting: --

Chris Craig

That's a good point Kyle.  I didn't think about that.  Perhaps I should shorten the return arm so that it's higher up in the kettle.  Right now, the pick up and return are at the same height in the kettle.

Chris Craig

Quote from: "Richard"Actually I forgot the main benefit of doing it this way : cold break in the Kettle.

I honestly don't care about break material in my fermentor, but it would be nice to keep the hops out.

Richard

You have better (harder) water for clarity than I do :)
Charter Member

Kegged: air.
Primary: air.
Bulk Aging: Silence of the Lambics (Pitched 13/05/2012).
Owed: JQ LSA x 1, Kyle Stout x 1 & IPA x 1.

pliny

Quote from: "ChrisCraig"I honestly don't care about break material in my fermentor, but it would be nice to keep the hops out.

You having issues with hop debris getting in your fermenter?

I have setup similar to yours but I don't have any issues with hops in the fermenter.

Chris Craig

I haven't tried this yet.  I've been using a CFC, and I do get hops in the fermentor with that because I don't filter.

pliny


Chris Craig

Perhaps it's the keggle I was using as a kettle.  My pick up tube went straight down to the center of the bowl.

Roger

Hey guys I built this tonight. I was about to build it the same as yours Chris but thought I'd try something different they call it a ribcage immersion chiller ( http://www.homebrewtalk.com/f51/diy-int ... er-106415/ ) I added a whirlpool arm so we'll see! I figured there would be more space between the coils and no soldering. Its 1/2" copper coiled in opposite directions then interwoven making it look like a ribcage. Along with a whirlpool arm it should cool quite quickly. When I get a bigger pot I can open up the coils a bit but for now it fits nicely.

fakr

beautiful build!  Looks great!
"If God had intended for us to drink beer, He would have given us stomachs."