From the HBD Archive
From: Mike Fertsch <FERTSCH@adc1.RAY.COM>
Subject: Wort Chillers
Date: 1989-07-13 13:02:00 GMT

man@granjon.att.com asks:

> In reference to stainless kettles and mashing, what is the minimum size
> needed. I would think 7 gallons is the minimum (for a 5 gallon batch).
> What is the consensus ? Another item I plan on buying is a wort chiller.
> Which of the two main styles is best ? Is the internal-coil type worth $30
> more than the immersion type ? Thanks.

The big problem with counter-flow chillers is that the chiller is hard to
sanitize. Sanitizing solution must be passed through the tubing, and then
the tubing must be rinsed. I can't think of an easy way to do this. Another
problem is removal of hops. The hops must be removed before running the
wort through the chiller. After cooling the wort, it is advisable to
strain out the cold break trub. Personally, I'd rather not strain the wort
twice.

I use an immersion-type wort chiller. { I made mine by coiling 1/4 inch
copper tubing and added a garden hose attachment on its end. } The best
thing about an immersion coil is that is is easy to sanitize. I just put
the coil in my boiling wort for the last 5 minutes of the boil. When the
boil is finished, just run cold water through the tube. Fifteen minutes is
enough to cool five gallons of hot wort. {Your mileage may differ ;-) }
When the wort is cool, I filter out the hops and trub with a straining bag.
I believe that the hops act as a mini filter bed and make the trub easier
to remove.

Immersion-type chillers require larger kettles because they displace wort
when then are immersed. I find that my chiller displaces around 1.5
gallons. Five gallons of wort requires at least a 7 gallon kettle. I use
a 8 gallon kettle and have no problems.

Mike Fertsch

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