To cope with wamer hose water in the summer; I chill my wort down to 80-90 degrees with hose water and then switch to a pump that sits in an ice bath. It takes about 20 minutes total to get the wort down to 62 degrees. Buying a cheap pump is more than worth it when looking at how much water you will save. This is the pump I purchased; I believe it was $35 at the time I bought it:
Sorry for being dense. The purpose of the pump is to move the icewater around to encourage quicker cooling??
I think what Tristan is describing (and what I also do) is using a small pump to push ice water _through_ the immersion chiller.
So, the basic procedure I follow is:
- Attach a hose to the chiller (and run the output to my fruit trees) and push tap water through it until I get to about 90 degrees or so.
- Then drop a pump into a bucket full of ice water, attach the output of the pump to the chiller (and run the output from the chiller back to the bucket...) and circulate ice water through the chiller until I hit my desired pitching temp.
This works great for me. Here in S. California, my tap water in mid-summer is often 75+ degrees, but by running ice water I have chilled lager worts down to 45 degrees in about 40 minutes. Try and get as much heat out using tap water as you can before swapping to the ice water pump- 90 degrees seems to be a typical temp.
Oh, and I don't see anybody mentioning the value of STIRRING THE WORT while cooling. Makes a huge difference, at least for me. My cooling time is easily cut in _half_ if I stir the whole time. Doesn't have to be a particularly vigorous stirring... Just keep the wort moving. Even with warm-ish tap water, I will go from 212 to 100 degrees in about 10 minutes (50' of 1/2" copper immersion chiller).