Parker36

Recipes 

Seems like everybody has copper immersion chillers. Any downside/upside to stainless steel?

Chriso

Recipes 

Debated topic. Some info in both these links:

http://www.homebrewtalk.com/f11/new-wort-chiller-score-51076/

http://www.homebrewtalk.com/f11/copper-vs-stainless-steel-47819/

In short, most people use copper, copper is most readily available pre-made, and is the "best" transfer medium for heat dissipation currently availble, but ultimately, it's your gear and your money, if you have stainless available for free, and copper costs money, then I don't blame you for using S/S.

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lustreking

Recipes 

Copper conducts heat MUCH better than stainless.

http://www.engineersedge.com/properties_of_metals.htm

doh. chriso beat me to it

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david_42

Recipes 

Stainless is tougher to work with and you'll need a longer tube to get the same cooling times. On the other hand, it doesn't tarnish and does another five minutes to cool a batch matter? Just keep it away from bleach. Chloride stress corrosion can give you almost invisible leaks and lots of them.

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Chriso

Recipes 

Funny this topic came up.

Was at Midwest's site today, and noticed:
http://www.midwestsupplies.com/products/ProdBySubCat.aspx?SubCat=11054
http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID=7735

Weird.

I guess that if it's good enough for Midwest to sell, it's good enough to use.

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