[Iliff Ave]

I did a quick search but admittedly didn't dig too far.

I brew 5 gallon batches and don't foresee myself stepping up to 10 gallons. I currently use a copper 3/8" x 50' (it doesn't seem that long...). It works fine for the most part but is pretty brutal in the summer. I may not be able to get as low as I would like due to my groundwater temps but I would like to chill quicker.

Any recommendations on a chiller or just stick with what I got and consider pre-chilling the water in? Maybe get a smaller immersion chiller to put in a bucket of ice water before going into the chiller in the kettle?

Can't afford the hyrda right now. I am interested in the wasp but not sure it will be any better than my current one.

[jtoots]

just stick with what I got and consider pre-chilling the water in? Maybe get a smaller immersion chiller to put in a bucket of ice water before going into the chiller in the kettle?

Yep.  I've got this setup with just 20' as a pre-chiller.

[Stevie]

I use a pre-chiller from spring to fall. Ground water in N. Texas can be as warm as 80 degrees in the middle of summer. Pre-chillers are not ideal IMO due to the added cost of the ice. Luckily I have access to 20lb bags for $2, but that is still and additional $2 per batch. I treat the prechiller with rock salt as well to help lower the freeze point.


I only chill until I use up about 45 gallons of chill water, normally this gets me to around the mid 80's. From there I rack to my fermenter and let the ferm freezer take it to pitching temp.


Gently stirring while chilling is a big help.

[pete b]

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

[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.

[HoosierBrew]

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

Never seen one of those.  That's a pretty good idea.

[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

that 64oz might be cool for mash cooling

[pete b]

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

Never seen one of those.  That's a pretty good idea.

Yea, given that a lot of homebrewers have been in the food biz and also may go to restaurant supply stores looking for equipment I'm surprised I haven't seen others using this. Before I had a wort chiller I thought of getting one immediately. You can actually chill wort pretty fast with just this if you are willing to stir constantly. In tandem with my wort chiller it chills 5 gallons in well under 10 minutes, maybe closer to 5 if you stir it and the coil around frequently. (although my water is cold even in the summer as my well is 2 or3 hundred feet deep. And they're not very expensive

[Cory]

I use the regular tap water filled up in the sink and put the pond pump in that until I see the temp stop dropping and level out.  I then switch over to a 5 gallon bucket I have been chilling with chunks of ice I freeze up in 2 liter bottles.  I make it a closed loop with the bucket (chiller output goes back into the bucket) and switch out bottles if they thaw.

[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

.

Never seen one of those.  That's a pretty good idea.

Yea, given that a lot of homebrewers have been in the food biz and also may go to restaurant supply stores looking for equipment I'm surprised I haven't seen others using this. Before I had a wort chiller I thought of getting one immediately. You can actually chill wort pretty fast with just this if you are willing to stir constantly. In tandem with my wort chiller it chills 5 gallons in well under 10 minutes, maybe closer to 5 if you stir it and the coil around frequently. (although my water is cold even in the summer as my well is 2 or3 hundred feet deep. And they're not very expensive

those are pretty good results Pete

[pete b]

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

that 64oz might be cool for mash cooling

I was trying to figure out why you would cool your mash. Do you just mean if you miss your target on the high side?

[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

that 64oz might be cool for mash cooling

I was trying to figure out why you would cool your mash. Do you just mean if you miss your target on the high side?

right...its happened and wouldn't mind just having that to drop it a few degrees quickly.

[pete b]

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

that 64oz might be cool for mash cooling

I was trying to figure out why you would cool your mash. Do you just mean if you miss your target on the high side?

right...its happened and wouldn't mind just having that to drop it a few degrees quickly.

Good idea.

[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.

^^^^^This might be your best bet for interim.

[erockrph]

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.