DO and Chill Methods
Posted: 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?