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Old 10-15-2009, 12:08 AM   #1
The Pol
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Default Closed System Wort Cooling (keggle upgrade) PICS

Well, McMaster got my parts to me ASAP and I threw together my closed wort cooling system today and converted my keggle for whirlpool cooling.

Here are some photos:


Keggle Fittings:




Keggle Recirc. Indside:

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Last edited by The Pol; 10-15-2009 at 12:21 AM.
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Old 10-15-2009, 12:49 AM   #2
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Your recirc tube looks a bit obscene there my good man.

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Old 10-15-2009, 10:47 AM   #3
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True, true...

In about 2 weeks I will be doing a brewcast where I will be checking the mash for conversion, using a PH meter to check PH throughtout the mash, and doing the closed system recirc cooling. Stay tuned to watch me mess it all up!

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Old 10-15-2009, 11:00 AM   #4
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Very cool. Way beyond my sophistication level but looks like a great setup. I will be looking for your brewcast.

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Old 10-15-2009, 01:00 PM   #5
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So where does the cooling come in? I see the recirc but didn't see a chiller.

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Old 10-15-2009, 01:48 PM   #6
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Quote:
Originally Posted by johnnyc View Post
So where does the cooling come in? I see the recirc but didn't see a chiller.
I think he is pumping the wort through his HERMS coil with ice water in the HLT.
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Old 10-15-2009, 10:55 PM   #7
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Quote:
Originally Posted by remilard View Post
I think he is pumping the wort through his HERMS coil with ice water in the HLT.
Bingo, the HERMS coil does the cooling. 5.5 gallons from boiling to 57F in 25 minutes with no garden hoses.
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Old 10-24-2009, 04:50 PM   #8
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The pump starts during the last 10 minutes of the boil to sanitize the HERMS coil, pump and plumbing.

The HLT is filled with 44# of ice and 4 gallons of water (yes it fits).

The lid containing the HERMS coil and stirrer is dropped into the ice water mixture.

The HERMS coil exhausts into the kettle via a recirculation tube (see above)

Testing has shown a temp. drop from 212 - 57F in 25 minutes!

The return to the kettle uses a length of LocLine from McMaster Carr, a 1/2 Brass Hex coupling and a 1/2" male QD to attach the hose.

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Old 11-04-2009, 01:10 AM   #9
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I wonder what the effect this has on the wort. Doing this kind of recirculation of the wort through the chiller effectively chills and reheats it repeatedly in the process of getting it to the pitching temperature. Is it like getting a big cold break on small portions of the wort over and over? Could it be really bad for chill haze or actually improve it?

I'd love to see what your findings are once the brews you've chilled this way are in the glass.

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Old 11-04-2009, 11:37 AM   #10
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FWIW, on my last batch I had a TON of cold break.

That said, when I brew "no chill" beers, they come out crystal clear too.

I think the "cold break = chill haze" is a myth, since no chill beers turn out like this:

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