Sacdan

Recipes 

I just got a new Plate Chiller like this one. It is a 30 plate chiller that is 12.4"x2.9". I am going to use my 50' - 1/2" copper Immersions Chiller as a prechiller. I will put that in an extra SS 1/2 keg I have and fill it with ice & water. I will run water from the tap, inside the IC (submerged in ice water) to the water input of the plate chiller. The discharge water will go into another keg for cleanup water. I have been trying to reduce the amount of time it takes to cool my wort and reduce the amount of water I use. I think this will help a lot.

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Donnybrook Brewing Company

Primary/Secondary: Rasperry Mead, and Tempranillo Wine
Kegged: RIS, Mead, Belgian Golden Strong Ale, Irish Stout, Scottish Ale, Black Belgian IPA, Pumpkin Sour, Double Dark Chocolate Stout, Bavarian Hefeweizen, Mayan Chocolate Christmas Ale, Foggy Brown Ale, Cyser, Apollo/Amarillo IPA, Barrel aged Smoked RIS, Cider, Oak Aged Chocolate RIS, and Simcoe IPA
Coming Soon: Maibock, Oktoberfest, Barrel aged Barleywine, Belgian Dubbel, & IIIPA

OneHoppyGuy

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Recipes 

We went with a dual chiller design after some experiments. Very fast. Something else I see, using a plate or cfc and recirculating. That method is heating up wort that has just been chilled.

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