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**Zorin** · 08-08-2011, 02:08 AM

in the past I used my bathtub to cool my wort, but it took to many bags of ice, i.e. 6-7 10lb bags. As of yesterday, I used a rubbermaid storage container with only 3, 10lbs of ice to drop the temp to around 65F in only 10 mins for my ales, this was with consistant stiring. If you're doing a lager you could add another bag of ice and drop the temp even more.

**chezhed** · 08-08-2011, 02:18 AM

I chilled at 102 degrees outside today by buying 60 lb of ice per batch (brewed two 5 gal batches) and putting 20 lb to start in a cooler and adding water to fill a 42 qt cooler which was connected to a 40 plate chiller. I added water to make an ice bath that I ran through the plate chiller. I recycled the water as it ran out back into the cooler/ice bath and continued adding another 20lb of ice. I measured the water as it ran out and kept up with the total. I used less than 7 gal of water plus 30 lb of ice( $4.50)....I dumped 5 gal of water for cleanup when the wort was chilled to 70.

Just to repeat....7 gallons of water...102 freaking degrees outside.....the plants think Im god.

Rivenin · 08-08-2011, 03:01 PM

Quote:

Originally Posted by lamarguy

No, you chill!

Seriously, if you believe you can brew a wide range of beer styles with 'no chill', you're mistaken. But, yes, 'no chill' works for a narrow range of beer styles.

Personally, I'm not patient enough to wait 24hrs for wort to reach room temperature. My yeast are hungry.

no, YOU CHILL! :P haha

but what do you mean i couldn't brew a wide range of styles? i've brewed numerous styles of beer and they've all came out tasting as they should. Stouts, Porters, IPAs, Wheat beers, Milds, pale ales etc.

Germelli1 · 08-08-2011, 03:35 PM

Quote:

Originally Posted by lamarguy

No, you chill!

Seriously, if you believe you can brew a wide range of beer styles with 'no chill', you're mistaken. But, yes, 'no chill' works for a narrow range of beer styles.
Personally, I'm not patient enough to wait 24hrs for wort to reach room temperature. My yeast are hungry.

LOL is all I have to say at that. I honestly cannot think of anything to address ignorance of this magnitude.

lamarguy · 08-08-2011, 03:37 PM

Quote:

Originally Posted by Rivenin

i've brewed numerous styles of beer and they've all came out tasting as they should. Stouts, Porters, IPAs, Wheat beers, Milds, pale ales etc.

How a beer should taste is relative.

For example, I've tasted a 'no chill' IPA that was extremely bitter with low hop character. I've also tasted a 'no chill' german alt that had undetectable hop character. They were both brewed with standard recipes, but the prolonged high wort temperature changes the beer. Often, dramatically.

Rivenin · 08-08-2011, 04:53 PM

you have to change the hop schedule when doing no chill to utilize the AA properly. you can't use the same minutes that you use with normal chilling.

i'm sorry your experence wasn't great with them, but i've had wonderful very aroma'd double IPAs that tasted and smelled just like the ones that i've chilled in the past. and if you read the thread about the no chill brewing, the people that have utilized the correct hop schedule have no real taste difference between the two.

what i'm saying is, if done correctly, they come out the same.

ajwillys · 08-08-2011, 06:26 PM

Whatever happened to this thread? This was supposed to be a discussion about chilling with less water, not the merits of not chilling at all...

lamarguy · 08-08-2011, 06:35 PM

Quote:

Originally Posted by ajwillys

Whatever happened to this thread?

I take it you're new to HBT.

JonK331 · 08-08-2011, 06:36 PM

I hook up a hose and sprinkler to the outflow end of my IC and water my lawn. Gotta water it anyway.

**Randar** · 08-08-2011, 07:46 PM

Quote:

Originally Posted by blacks4

It currently takes me 40 gallons of hose water to cool a 5-6 gal batch using a 1/2" x 25' IC in NJ (the past 3 months). Yeah, I save it and try to dump it on bushes and plants, etc.. but that is WAY too much waste water. I'm upgrading to 10gal batches right now and looking for the best way to cool wort quickly that also doesn't use a ton of water. Plate chiller? pre-chiller? 50' IC? plate chiller with a pond pump in ice water? etc...

What are you guys doing? Thanks in advance for the ideas/help.

What are you really trying to do? Fast? Or Conservative? Those 2 objectives are in opposition. A plate chiller will get you the highest thermal efficiency.

As for the methods of ice, salt, etc, well, that sort of defeats the point of trying to conserve water by adding all of that cost and inefficiency to the system, no?

I have considered running 2 chillers in series since I have nice cool tap water up North here (tap water is mid 60's right now and mid to low 40's in the winter) and I have 3/4" lines in my brewing area. I could split it and run 2 1/2" ID chillers at full pressure and be "FASTER", but that would not really do anything in terms of water conservation. I figure that would put me at pitching temps in roughly 5-9 min for 15 gal batches season-dependent.