megavites

Recipes 

With the shirron plate chiller, are you basically running the water supply
full pressure and gravity thru the wort side?
I see that Austin Homebrew states that this chiller is capable of cooling wort at 1/2 gallon per minute with 66 F cooling water, or 1.1 gallons per minute with 58 F water.

I'm sure my water is much cooler than that (NJ). I'm going to do a test tomorrow.
What kind of outlet temp do most see with this chiller?

Dude

Recipes 

It totally depends on ground water. Mine varies so much from summer to winter that I don't even keep track of it. I take a reading before I pitch just to make sure it isn't too hot.

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On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
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www.IronOrrBrewery.com

Erbium:YAG

Recipes 

I use the March 809-HS pump with a ball valve on the output and pump through the Shirron into my conical. I live in Brick and during late fall and winter, ground water temperature is perfect. In the summer, I will run the ground water through a 50ft. immersion chiller set in an ice water bath to drop the temp before it hits the Shirron.

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24 hours in a day, 24 beers in a case, coincidence?
-- Stephen Wright

Tony

Recipes 

Yup, depends on your location and ground water. Personally, I gravity feed mine, with the water open all the way and have never needed to worry about anything. Of course I get some nice cold water all year long.

Erbium has a good idea though!

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Up Next: Cherry Chocolate Rye
Up Next: Gold Nugget IPA
On Tap:Pawtucket Patriot
Dead Soldier:Hop Rod Rye Stout
Dead Soldier: Imperial Hell Fire Ale