Wort chill question

Discussion in 'Beginners Brewing Forum' started by Lord Callahad, Aug 23, 2019.

  1. Lord Callahad

    Lord Callahad New Member

    Joined:
    Jul 18, 2019
    Messages:
    22
    Likes Received:
    11
    Trophy Points:
    3
    Doing my second brew tomorrow. I noticed it took a solid hour to get my wort down to 22C/72F with the chiller I have. So I am planning on doing a half hour chill which should get most of the way there, and then just stick it in the fridge for an hour or so and pitch the yeast later. Am I doing something wrong by doing this? I figure an hour on the stove top is as much a risk to infection as sealing it and keeping it in the fridge
     
  2. Bubba Wade

    Bubba Wade Active Member

    Joined:
    Sep 17, 2017
    Messages:
    128
    Likes Received:
    124
    Trophy Points:
    43
    Gender:
    Male
    Occupation:
    Controls & Instrumentation Engineer
    Location:
    Monroe, Louisiana
    Home Page:
    Yes. This is a solid plan. As long as you have a well sanitized fermenter, infection risk should be low.
     
    Hawkbox and Lord Callahad like this.
  3. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    7,496
    Likes Received:
    4,195
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    Under the same circumstances, I'd use this procedure to reduce chances of DMS: Chill to 120 degrees, then put the wort in the refrigerator to complete cooling. You can even pitch slightly warm (in the high 70's) without fear of adverse effects and if you're concerned, give it a diacetyl rest near the end of fermentation by letting it get warmer.
     
  4. philjohnwilliams

    philjohnwilliams Well-Known Member

    Joined:
    Aug 26, 2012
    Messages:
    250
    Likes Received:
    261
    Trophy Points:
    63
    Location:
    Verdun, quebec
    Yes, your plan will work, but I'd like to know more about the chilling method you are using. What type of chiller are you using and what is your ground water temperature?
     
  5. Lord Callahad

    Lord Callahad New Member

    Joined:
    Jul 18, 2019
    Messages:
    22
    Likes Received:
    11
    Trophy Points:
    3
    #5 Lord Callahad, Aug 24, 2019
    Last edited: Aug 24, 2019
    So it was 17 today, and I use an aluminium chiller, medium size. Just drop it in there. I got down to 29C/84F in about 40 mins, it's now in the fridge and I'm feeling a little twitchy about the lack of yeast in there! Will pitch when it hits 22 or so. Using us05

    Update: had a little leak of water from the inlet of the cooler to the wart during chill. Was just tap water but was getting a bit anxious about infection so pitched the yeast at around 26C/75F or so to get things going. Bit too hot but only slightly out of range
     
  6. philjohnwilliams

    philjohnwilliams Well-Known Member

    Joined:
    Aug 26, 2012
    Messages:
    250
    Likes Received:
    261
    Trophy Points:
    63
    Location:
    Verdun, quebec
    That is a little warm to pitch the yeast, but not terrible. I assume you are using an immersion chiller, if so how many feet of coil is it and what is the ID of the tube? The reason I ask is that I use an immersion chiller and for a 20 liter brew I can get from a boil to 20c in about 10 minutes with 17c tap water. Your chilling time seems long to me, so I was hoping to help you get your times down a bit.
     
  7. Lord Callahad

    Lord Callahad New Member

    Joined:
    Jul 18, 2019
    Messages:
    22
    Likes Received:
    11
    Trophy Points:
    3
    Yeah luckily got down to range pretty quick as the fridge was cold. Wow that's real quick, I bought this one

    https://www.angelhomebrew.co.uk/en/...inless-steel-immersion-wort-chiller-25ft.html

    Stainless steel not aluminium. It's not a very big one, probably should have went for next size up!
     
  8. philjohnwilliams

    philjohnwilliams Well-Known Member

    Joined:
    Aug 26, 2012
    Messages:
    250
    Likes Received:
    261
    Trophy Points:
    63
    Location:
    Verdun, quebec
    That is a good chiller, my only other question is do you stir while chilling? If not, I believe doing so can cut your chill times.
     
  9. Lord Callahad

    Lord Callahad New Member

    Joined:
    Jul 18, 2019
    Messages:
    22
    Likes Received:
    11
    Trophy Points:
    3
    Actually not really, the first brew I did I did a little stirring, was kinda trying to avoid leaving the lid open too much. Do you? Usually do my sanitizing during cool down too!
     
  10. philjohnwilliams

    philjohnwilliams Well-Known Member

    Joined:
    Aug 26, 2012
    Messages:
    250
    Likes Received:
    261
    Trophy Points:
    63
    Location:
    Verdun, quebec
    I stir constantly while chilling. Try it on your next brew and you should see a difference.
     
    Trialben and Lord Callahad like this.
  11. Lord Callahad

    Lord Callahad New Member

    Joined:
    Jul 18, 2019
    Messages:
    22
    Likes Received:
    11
    Trophy Points:
    3
    Cool. Like a whirlpool kinda thing you do?
     
  12. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    7,496
    Likes Received:
    4,195
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    Moves the hot wort into contact with the chiller coil. Otherwise, you get locally cold wort near the chiller and are relying on convection to mix the hot with the cold wort. Since I added whirlpool capability to my kettle, I can chill a batch in a half hour, where it used to take two to three, stirring occasionally.
     
  13. philjohnwilliams

    philjohnwilliams Well-Known Member

    Joined:
    Aug 26, 2012
    Messages:
    250
    Likes Received:
    261
    Trophy Points:
    63
    Location:
    Verdun, quebec
    It doesn't matter how you stir, the idea is to keep the wort in motion so that you don't have a layer of cold wort around the chiller, keep it mixed to take full advantage of the chilling potential of your chiller. That being said, creating a whirlpool while you stir can help concentrate the trub in the center of the kettle, which helps if you are draining your kettle through a valve or a siphon
     
    Trialben likes this.
  14. Lord Callahad

    Lord Callahad New Member

    Joined:
    Jul 18, 2019
    Messages:
    22
    Likes Received:
    11
    Trophy Points:
    3
    That's great. Was doing a little stirring before but didn't think it made that much difference. Will give it a go!
     
  15. jmcnamara

    jmcnamara Well-Known Member

    Joined:
    Aug 29, 2012
    Messages:
    2,259
    Likes Received:
    1,372
    Trophy Points:
    113
    Gender:
    Male
    Location:
    Rosedale, MD
    You can also try to carefully spread the coils a bit to allow more wort to flow around them. Dont go too had or fast or you'll kink the tubing though
     
    Mase likes this.
  16. Hawkbox

    Hawkbox Well-Known Member

    Joined:
    Jul 27, 2017
    Messages:
    2,455
    Likes Received:
    1,609
    Trophy Points:
    113
    Location:
    Edmonton
    yeah just swirl it around in the kettle will really reduce cooling time. I don't even bother with a lid as it just gets in the way. I've put wort in my fermenters and left it for a solid 24 hours before without issue, it's not the panic situation a lot of people will tell you it is.

    12 hours in the firdge to get it down to 18C? Not a problem.

    It's actually really hard to truly fuck up beer.
     
    Steve SPF and Lord Callahad like this.
  17. Nujackk

    Nujackk Member

    Joined:
    Apr 28, 2019
    Messages:
    41
    Likes Received:
    8
    Trophy Points:
    8
    So i had similar problem, seemed to take too long with my immersion cooler. And didn't like how much water I was wasting.
    So My solution i just use 2 days ago was to buy this pump https://www.amazon.com/bayite-BYT-7..._1?keywords=bayite+pump&qid=1569350275&sr=8-1 and fill my bottling bucket with couple bags of ice and water, and connect to chiller with outlet running to top of bucket. (important to keep at top so water has time to chill before being recirculated)
    Was able to to get down to 60F in roughly 30 mins and only used 5 gallons of water plus $3 of ice. ( in future will plan ahead and use my own ice)
     
  18. Craigerrr

    Craigerrr Well-Known Member

    Joined:
    Mar 14, 2018
    Messages:
    1,790
    Likes Received:
    1,711
    Trophy Points:
    113
    Now that I have gone to 10 gallon batches, chilling has become a bit of an issue. What I have done is chilled to under 100F, transferred to carboys, placed in ferm fridge, and pitched yeast the next day. Good results so far, but I plan to have whirlpool via pump soon, and will use my second pump to recirculate cooling water through a cooler filled with ice water, and see how that works.
     
    Nujackk and Trialben like this.
  19. Trialben

    Trialben Well-Known Member

    Joined:
    Mar 30, 2016
    Messages:
    6,879
    Likes Received:
    4,671
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Pest control tech
    Location:
    Palmwoods QLD
    Im sure once the weather your side of the globe starts cooling you'll find chilling easier as well
     
    Herm_brews and Craigerrr like this.
  20. Frankenbrewer

    Frankenbrewer Member

    Joined:
    Jul 19, 2019
    Messages:
    67
    Likes Received:
    34
    Trophy Points:
    18
    I like Nujackk's set up. I too am concerned about the amount of water wasted. I just ordered that pump.
     
    Nujackk and Ward Chillington like this.

Share This Page

arrow_white