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Old 10-11-2012, 02:16 PM   #1
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Default Keezer as wort chiller...Lesson learned!

First off, I am a smart guy, but in this instance DID NOT THINK!!!!!

Figured my big bad assed Keezer (sitting empty) would be able to cool down some wort in RECORD time.

Set to 20F, brewed, chilled the wort less than usual, figured at about 100F that I could pitch and let the keezer get it cooled off in NO time.....

1 hour later the keezer is at 65F and the wort is at 95F.......

Lesson Learned.

MAYBE if the damned keezer was full of FROZEN SOLID meat that I didn't mind de-frosting, or if I had a giant tub of glycol to dunk the keg in, then maybe, with the metal sides, a keg could be thermally beaten into submission.

My message is to anyone with a fermentation chamber, or to anyone who is generally not concerned about fermentation temps.

CHILLING WORT BEFORE PITCHING IS CRITICAL. Not getting it close, not getting it to ideal temp, I am talking 5 degrees below ideal fermentation temp.

A probe taped to the side of a plastic bucket will be off by 5 degrees or more.

A probe taped to the side of a metal corny full of fermenting wort, will have a 2-3 difference from the center of the fermenting wort.

Don't fool yourself.

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Old 10-11-2012, 02:19 PM   #2
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No offense cheezy but 100f is not close, someone should smack you for making bad beer.

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Old 10-11-2012, 02:33 PM   #3
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No offense cheezy but 100f is not close, someone should smack you for making bad beer.
Offense? That was kinda my point! Lol. Definite lapse of judgement.

I am sharing my mistake so that others might not repeat it.
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Old 10-11-2012, 02:39 PM   #4
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eh, The keezer probably got it down to a reasonable temperature in another 6-12 hours.
Depending on what the recipe was, it might be unnoticeable.

Good luck with it.

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Old 10-11-2012, 02:50 PM   #5
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Ouch...sounds like you've got an abeertion on your hands.

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Old 10-11-2012, 04:22 PM   #6
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I always use my keezer to cool down the wort. I cool down as much as I can with my immersion chiller, which is usually ends up at about 80-85 degrees. I have a temperature probe and stopper thermowell that goes directly into the carboy so I know exactly what the internal temperature is. It'll get down to 68 usually in an hour or two. For the lager I just did, it took longer to get down to 55. I have to watch it, though, because if I don't open the lid on my keezer once it gets down to the correct temp, it will continue to drop in temperature.

Never had a problem with infections or anything like that.

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Old 10-11-2012, 05:00 PM   #7
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I always use my keezer to cool down the wort. I cool down as much as I can with my immersion chiller, which is usually ends up at about 80-85 degrees. I have a temperature probe and stopper thermowell that goes directly into the carboy so I know exactly what the internal temperature is. It'll get down to 68 usually in an hour or two. For the lager I just did, it took longer to get down to 55. I have to watch it, though, because if I don't open the lid on my keezer once it gets down to the correct temp, it will continue to drop in temperature.

Never had a problem with infections or anything like that.
That sounds perfect. Why do you have to open the keezer lid though?
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Old 10-11-2012, 05:48 PM   #8
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That sounds perfect. Why do you have to open the keezer lid though?
I keep the lid open just until the inside of the keezer warms up to room temperature, then I close it again. The reason I do this is because to go from 85 to 68, the keezer has to pretty much get as cold as it possibly can. By the time the 5 gallons cools down to 68, the keezer turns off, but the temperature inside is still extremely cold. Opening up the lid stops the cold from continuing to cool down the wort.
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Old 10-11-2012, 05:52 PM   #9
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Of course! I see.

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Old 10-11-2012, 10:07 PM   #10
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I often chill to 80-85F and then put the carboy into the chest freezer. I use (2) 12V DC fans to blow cool air over the carboy and it will cool much faster than just sitting there.

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