[Wort-H.O.G.]

I add a chilling paddle to the equation. It can help chill pre-chill water to use less ice then put in wort right in the middle of the immersion chiller and stirred around in tandem with the coil. Its food grade plastic. The foodservice industry uses them to quickly get soups and such down to safe temps: http://www.webstaurantstore.com/san-jamar-rcu128-rapi-kool-128-oz-rapid-cooling-paddle/27112871.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CNOy4rCNj8QCFbIF7AodygwARw

This would be great for me to get down to lager pitching temps. Currently, I use frozen water bottles, but there always seems to be some glue residue that doesn't come off cleanly. It would be nice to have something that was actually built for that purpose.

+1 i can get down to my well water temp of about 53-54F but then have to stick it in the freezer..not so big of deal i guess.

you see a product like this and makes you think, "why didn't i think of that... $$$$$"

[Iliff Ave]

I chill to 80-90 degrees with an immersion chiller then put the beer in the ferm chamber and pitch in the morning.  Less hassle than trying to get to pitch temp right away.

I have considered this. The problem is I aerate using gravity into my speidel 30L. If I pitched in the morning wouldn't I need to aerate again? It's not easy for me to do it once it is in the fermenter. Baby steps until I aerate properly...

[Wort-H.O.G.]

I chill to 80-90 degrees with an immersion chiller then put the beer in the ferm chamber and pitch in the morning.  Less hassle than trying to get to pitch temp right away.

I have considered this. The problem is I aerate using gravity into my speidel 30L. If I pitched in the morning wouldn't I need to aerate again? It's not easy for me to do it once it is in the fermenter. Baby steps until I aerate properly...

hmm good question. wonder how much you loose over that time period.

[erockrph]

I chill to 80-90 degrees with an immersion chiller then put the beer in the ferm chamber and pitch in the morning.  Less hassle than trying to get to pitch temp right away.

I have considered this. The problem is I aerate using gravity into my speidel 30L. If I pitched in the morning wouldn't I need to aerate again? It's not easy for me to do it once it is in the fermenter. Baby steps until I aerate properly...

hmm good question. wonder how much you loose over that time period.

And how much less O2 goes into solution at 80-90F vs fermentation temps...

[Iliff Ave]

Just for reference, I can chill to around 68F in the summer but it will take at least an hour. I hate wasting that much water. I think I need to go with the prechill or let chill overnight method. Now to start looking for a cheap prechiller...

Just trying to get ready. I am converting my fermentation chamber to be able to cool during the summer (son of fermentation). Right now, I use it to heat in the winter when necessary.

[HoosierBrew]

The times when I waited until morning to pitch, I waited to aerate also.

[Stevie]

The times when I waited until morning to pitch, I waited to aerate also.

Same.

[tommymorris]

I chill to 80-90 degrees with an immersion chiller then put the beer in the ferm chamber and pitch in the morning.  Less hassle than trying to get to pitch temp right away.

I have considered this. The problem is I aerate using gravity into my speidel 30L. If I pitched in the morning wouldn't I need to aerate again? It's not easy for me to do it once it is in the fermenter. Baby steps until I aerate properly...

I also have a Speidel 30L. I open the top and aerate with a sanitized paint stirrer hooked to my drill before pitching. Aeration is supposed to work better with cold liquid.

Edit: something like this
http://m.lowes.com/pd/Blue-Hawk-5-Gallon-Paint-Mixer/3087677

[TMX]

http://www.mrmalty.com/chiller.php

Add a whirlpool to your chiller. Will speed up the time it takes to get yo ground water temp