Re: How in the Hell do I chill the wort down to 45?
Posted: Wed May 10, 2017 3:45 am
Peltier plates are also an interesting proposition. https://en.wikipedia.org/wiki/Thermoelectric_cooling
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.
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.
- Weizenberg's Heat Exchanger
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