Originally Posted by jbsengineer
Definitely going in opposite directions.
I'm doing a once through and it's just above a trickle going into the fermenter to keep the temp below 70 degrees. Are you suggesting recirculating the wort through the CFC right back into the boil kettle?
That's what I do, and it kills three birds with one stone. (Please don't call PETA
One, since my tap water in the summer is warmer, I recirculate until I hit 140, and then send the wort to the fermenter on the next pass. Two, that means my hoppy beers can have "whirlpool hops" added at flame out, and I get lots of hoppy goodnews, and three- it means that I can "whirlpool" a bit in my boil kettle so that the hops pellets form a cone in the center.
It still doesn't take me all that long to chill 10 gallons of wort, though. I'd suggest making sure that you get your water in your chiller as cold as possible (the prechiller is a great addition), making sure to agitate/recirculate the wort and also moving the prechiller around so you don't get hot spots.