BillyVegas

Recipes 

Time for me to buck up and get a chiller. The only thing stopping me from making brews these days is the copious chill-out time... and I think the chiller obviously is the way to go.

So, I pose to the best homebrew community there is...

Immersion?
Counter-Flow?
Plate Chiller?

I know most of it is opinion and such- but whats the consensus?

Homercidal

Recipes 

I use a CFC that I built myself. Costs just a bit more than an IC, but it chills very nice. Got my wort down to 70 yesterday in about 10 minutes. Normally it's closer to 62 or so, but it's summer.

The IC is super easy to build and lots of people use it. It generally takes longer, but then you are cooling the whole volume of wort so you don't have any that's sitting there still near boiling hot.

The plate chiller I am not familiar with much. I see them as basically a more efficient CFC.

Brew-boy

Recipes 

I use the Jamil Whirlpool chiller which is quick and fast.

__________________
Next:American Brown Ale.
Primary:
On Tap: Dusseldorf Alt, Cream Ale, Belgian Pale Ale.
Aging: Imperial Oatmeal Stout on Vanilla beans.

I rather owe you a dollar than cheat you out of it.."Dad"

http://lapeerareabrewers.com/

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BillyVegas

Recipes 

CFC looks to be better than a basic immersion in my mind I'd think...

Building one myself seems like it would take out of my anticipated brew time... Shelling out the extra $20 for an already made one seems fair to me... Who makes a solid one?

BillyVegas

Recipes 

Hmmm... thinking more.. perhaps immersion is the way to go... a bit simpler and eaasier to clean... which is a bonus for my confined kitchen setup...

Or perhaps a plate? How complex is to to clean the plate chiller- I've heard varying responses...


Decisions Decisions.