DO and Chill Methods

Cooling methods, racking of trub and break, etc

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Natebriscoe
Assistant Brewer
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Joined: Mon Apr 25, 2016 10:57 pm

DO and Chill Methods

Postby Natebriscoe » Thu Oct 27, 2016 2:11 pm

I would assume the ultimate chill method would be to take wort from boiling to a (all stainless) plate chiller in one pass to the fermenter at pitch Temps with yeast waiting. At the homebrew level all stainless plate chillers don't seem to exist, which leaves recirculating with stainless immersion or cfc chillers. I don't have a do meter yet, but it seems like DO pick up while chilling would be high with these methods. First, does anyone have DO#s for chilling with these methods? Next, does someone have a better way?
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ParanoidAndroid
Posts: 11
Joined: Fri May 20, 2016 10:15 am

Re: DO and Chill Methods

Postby ParanoidAndroid » Fri Oct 28, 2016 10:56 am

Interested in this also.

Currently using a stainless immersion chiller. Going from tap I can get to 110 pretty quick. I use the chiller to swirl gently every couple minutes. once I get to 110, I disconnect the chiller and hook it up to a submersible pump in a cooler of ice water. I add ice as needed. Usually takes 2.5-10 lb bags. All in all about 15 minutes to get to 65 degrees. I would assume some O2 infestation during this time.

I have a pump, I just haven't setup my inlet/outlet yet.

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