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Originally Posted by John Beere
Jamil Zainasheff (aka Mr. Malty) wrote an article about combining an immersion chiller and a recirculating pump to whirlpool the wort in the latest issue of Zymurgy. He goes on to scienticically explain how much better it cools when the wort is constantly whirlpooling and is now uses this method exclusively.
The logic is sound but I don't understand why you couldn't just give the wort a good swirl every 30 seconds or so...
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That was a good issue
I was going to post something about Jamil's design. It's interesting, but then again, I was able to cool my last wort down to under 75 in just about ten minutes using my uber-ghetto chiller. I did, however, stir pretty constantly (unfortunately without thinking too much about HSA, but I was pretty careful regardless).
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