Statistics: Posted by Weizenberg — Wed May 10, 2017 9:31 am
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Statistics: Posted by Cavpilot2000 — Wed May 10, 2017 8:46 am
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One doesn't need to bring it down immediately, if it's within several hours then the results are still very good indeed. At 80C the hourly diffusion rate of oxygen into wort is at 3mg/l, whereas at 45C it's merely 1,2mg/l -- which is already quite close to the oxygen level you need for trouble free fermentation (8-9mgl) anyways.
By using a slightly better heat exchanger, a controlled pump speed (one doesn't want to pump full speed through this one for maximum effect), as well in combination with a Maxi310 (which sports a rather large ice-bank), I can bring 50l of hot wort from 95C down to 5C immediately. This runs straight into the fermenter from the kettle. Note that this is more of a convenience, rather than a necessity though. I'd quite happily bring it below 20C and chill it for a few hours if necessary.
That's why I bought a DO meter 5 years ago. It's to control oxygen levels for my yeast. I still think that for well controlled fermentation, people need one.
Statistics: Posted by Weizenberg — Wed May 10, 2017 3:45 am
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Maybe we don't need deep vacuum and 15min is enough, but I'm playing with other variables at the moment and will keep tihs constant for now.
Statistics: Posted by HerrBrauer — Mon May 08, 2017 6:35 pm
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Statistics: Posted by Bilsch — Mon May 08, 2017 5:22 pm
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Since I started LODOing (and there was this huge pressure to rapidly cool the wort do pitching) I've been trying to find an effective and simple method that does not waste a lot of water. Eventualy I came up with the following:
1) After the whirlpool, I transfer the wort through a stainless counter-flow chiller to a purged 30 liter keg. If the tap water is too warm, I'll use a pre chiller, but as far the cooled wort comes out below 30 degC / 86 degF it's ok
2) After all the wort has been transferred, I hook a vaccum pump to the keg and let it run for a full hour
3) Then I'll just let the wort seat overnight (under vacuum) in the fridge
4) The next day I'll rack the wort out of the keg to the fermenter, pitch and aerate as normal. Sometimes I'll just ferment in the keg, but racking to another vessel allows me to get rid of some of the cold trub that has settled overnight.
I still cannot chill the wort rapidly down to 6 degC for pitching, but at least it will stay protected from oxygen damage during the overnight rest in the fridge. Here's a pic of my setup: http://imgur.com/a/RDOmy
Unfortunately this won't work with Cornies, as they cannot be vacuumed.
I didn't brewed many batches using this method yet, but so far so good.
Please let me know what do you think
Cheers!
Statistics: Posted by HerrBrauer — Mon May 08, 2017 1:31 pm
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