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Old 09-25-2013, 11:31 PM   #11
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I drop my chiller in W/ 15mins left in boil.
Turn on water at flameout.
Stir wort round and round with large sanitized spoon until desired temp reached.
Remove chiller and put lid on pot.
Place pot on kitchen counter and leave be for 15-20 mins.
Syphon wort to carboy leaving 99% of trub and break in kettle

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Old 09-26-2013, 04:57 AM   #12
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Quote:
Originally Posted by MrManifesto View Post
Step 1 - use IM to get under 100 degrees

Step 2 - put fermenter in chamber

Step 3 - pitch tomorrow morning when temp is right

Some of you work too hard.
Very interesting, thank you for the idea! I'm getting a chest freezer soon to use as a fermentation chamber, could work perfectly for this.

Plate chiller and pump seems to be the fastest for the impatient. Do puerile e generally sanitize them prior to each use, maybe run the pump with hoses attached and some starsan? The wort won't be boiling temp for more then a minute going through it, let alone 15 mins.

Thanks again for all the great responses.

Cheers!
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Old 09-26-2013, 03:05 PM   #13
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Quote:
Originally Posted by glacious View Post
Very interesting, thank you for the idea! I'm getting a chest freezer soon to use as a fermentation chamber, could work perfectly for this.

Plate chiller and pump seems to be the fastest for the impatient. Do puerile e generally sanitize them prior to each use, maybe run the pump with hoses attached and some starsan? The wort won't be boiling temp for more then a minute going through it, let alone 15 mins.

Thanks again for all the great responses.

Cheers!
i run the wort through the plate chiller for 5 min or so at the beginning of the boil. it might not be 212 inside the chiller but it's plenty hot to do the job.
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Old 09-26-2013, 07:03 PM   #14
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>.Step 1 - use IM to get under 100 degrees

Step 2 - put fermenter in chamber

Step 3 - pitch tomorrow morning when temp is right


I disagree with this. If you want to try no chill brewing then buy a no-chill container and fill it with (near) boiling wort at flame out.
This will kill almost anything that lands in it.
Then let it cool overnight and pitch the next day.

To cool to 100F and leave covered may allow some dust with bacteria/yeast to float in when you remove/put on the top.

Plus, why waste the water if you are going to wait overnight anyway?

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Old 09-28-2013, 12:56 AM   #15
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Quote:
Originally Posted by ArcLight View Post
>.Step 1 - use IM to get under 100 degrees

Step 2 - put fermenter in chamber

Step 3 - pitch tomorrow morning when temp is right


I disagree with this. If you want to try no chill brewing then buy a no-chill container and fill it with (near) boiling wort at flame out.
This will kill almost anything that lands in it.
Then let it cool overnight and pitch the next day.

To cool to 100F and leave covered may allow some dust with bacteria/yeast to float in when you remove/put on the top.

Plus, why waste the water if you are going to wait overnight anyway?

I have never held a batch of wort to cool down over such a long period of time. I will read up more on this technique, as I am of the mind, that want to pitch as soon as you can bring wort down to ideal temp. Interesting.
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Old 09-30-2013, 07:07 PM   #16
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Some where I saw some thing by Jamil Zainasheff, with a whirlpool set up with a IM chiller. Has anyone seen this?

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Old 09-30-2013, 08:24 PM   #17
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Originally Posted by greyghost View Post
Some where I saw some thing by Jamil Zainasheff, with a whirlpool set up with a IM chiller. Has anyone seen this?
http://morebeer.com/products/wort-chiller-recirculation-package-option.html
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Old 09-30-2013, 10:33 PM   #18
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Thank You Again
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