How in the Hell do I chill the wort down to 45?

Cooling methods, racking of trub and break, etc

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caedus
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How in the Hell do I chill the wort down to 45?

Postby caedus » Wed Jun 01, 2016 6:02 pm

I have been trying to figure out a way to get from boiling down to sub pitch temps, but I can't seem to get there. I currently have a SS immersion 50 foot immersion chiller and a 50 foot copper Counter flow, and I can seem to get it down.

I think my next batch I am going to try using the immersion chiller as a prechiller for the counterflow, using ice to get it down pretty far.
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bensonledbetter
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Re: How in the Hell do I chill the wort down to 45?

Postby bensonledbetter » Wed Jun 01, 2016 7:40 pm

I doubt a pre chiller will work. You'll most likely have to pump ice water through whatever chiller you decide to use.

I couldn't hit cold temps either this weekend. I just went ahead and pitched the yeast and let it ride down in the fermentation chamber because I was more concerned about oxygen uptake than off flavors. Hope it turns out OK.
Last edited by bensonledbetter on Wed Jun 01, 2016 7:40 pm, edited 1 time in total.
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Re: How in the Hell do I chill the wort down to 45?

Postby brewmeister13 » Wed Jun 01, 2016 11:41 pm

I recirculate ice water through a counterflow chiller. Last time I accidentally chilled it down to just below 40.
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Re: How in the Hell do I chill the wort down to 45?

Postby Bryan R » Thu Jun 02, 2016 8:06 am

I live in MN I just use groundwater :)
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Brandon
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Re: How in the Hell do I chill the wort down to 45?

Postby Brandon » Thu Jun 02, 2016 9:06 am

bensonledbetter wrote:I doubt a pre chiller will work. You'll most likely have to pump ice water through whatever chiller you decide to use.

I couldn't hit cold temps either this weekend. I just went ahead and pitched the yeast and let it ride down in the fermentation chamber because I was more concerned about oxygen uptake than off flavors. Hope it turns out OK.


I was in the same boat this past Monday. I can easily hit well below pitching temps in the winter, but now is tough. I use a pre-chiller in a cooler of ice and counterflow chiller, but that wasn't even doing it. Now I'm going to use a SS immersion chiller with direct recirculation in the cooler of ice water.
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bensonledbetter
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Re: How in the Hell do I chill the wort down to 45?

Postby bensonledbetter » Thu Jun 02, 2016 9:30 am

Anybody try adding epsom salt to their ice water?

Another thought. You could use dry ice + acetone. Should be able to get a nice, frosty -108F combining the two, and both are readily available at local stores. You should be able to reuse the acetone after the dry ice sublimates and just buy new dry ice for brew day.
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Re: How in the Hell do I chill the wort down to 45?

Postby Brandon » Thu Jun 02, 2016 9:35 am

bensonledbetter wrote:Anybody try adding epsom salt to their ice water?

Another thought. You could use dry ice + acetone. Should be able to get a nice, frosty -108F combining the two, and both are readily available at local stores. You should be able to reuse the acetone after the dry ice sublimates and just buy new dry ice for brew day.


I've heard of folks doing this, and may end up going in this direction depending on the effectiveness of recirculating ice water.
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Re: How in the Hell do I chill the wort down to 45?

Postby mpietropaoli » Thu Jun 02, 2016 10:28 am

bensonledbetter wrote:Anybody try adding epsom salt to their ice water?


I want to hear more about this. We doing 14G of CAP this weekend, and our ground water is likely 60-65*, which will not get the wort much below 75* with our inline plate chiller. So I was thinking of hooking up my copper IC as a pre-chiller.

Do we need to be careful about touching the epsom-treated ice water? Dispose of it differently?
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Re: How in the Hell do I chill the wort down to 45?

Postby Weizenberg » Thu Jun 02, 2016 1:02 pm

I got a corney chiller from eBay who can chill a liquid from 15 down to 5 Celsius. This one is connected to the cooling coil inside the fermenter and I do the last bit this way. It's ok to spend some time chilling it down, but leaving it Overnight is a bad idea. I presume you could achieve similar results with a stainless steel immersion chiller.

Initially I recirculate the wort back into the boil kettle and then let it run into the fermenter once one of my probes tells me that the wort leaving the HE is at the same temp as the ground water.

It doesn't make sense wasiting chilled water for the higher
Temps. I'd only use it once the wort is at ground water temperature.

If you want to get really hysterical about it, then you can add a little bit of yeast as antioxidant once the wort is at 10C in the fermenter. But that's probably overkill.

Hope this helps
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Re: How in the Hell do I chill the wort down to 45?

Postby bensonledbetter » Thu Jun 02, 2016 1:51 pm

mpietropaoli wrote:I want to hear more about this. We doing 14G of CAP this weekend, and our ground water is likely 60-65*, which will not get the wort much below 75* with our inline plate chiller. So I was thinking of hooking up my copper IC as a pre-chiller.

Do we need to be careful about touching the epsom-treated ice water? Dispose of it differently?


People use salt+ice water all the time to make homemade ice cream. It doesn't have to be any particular salt. Actually, you can even use sugar, but I'm not sure how effective it is.

See the attached eutectic. You'll see that at ~20% NaCl by weight you can get the mixture down to about -10C or so (14°F). That's about 2 lbs of salt per gallon of water. So let's say you have a 5 gallon bucket, put 3 gallons of water in it and about 8 lbs of salt (2 extra pounds to account for dilution from the ice melting), and then throw a bunch of ice in it. The temp should get down into this range of 14°F.

I'm thinking about picking up a bag of salt for my next brew day. Being able to chill to pitching temps is the last piece of the puzzle for me.
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