So, i just got done brewing St. Patty's Bleeding Patsy (Irish Red) and i decided to time my wort chiller.
Wort chiller is 25 feet of 3/8 inch copper pipe wrapped. I put water in my bottling bucket drain from there through siphon tubing into chiller and back out into the yard... It took me about 2 minutes from stopping the boil to opening the spigot. I got the temp down to ~125 in 20 minutes. I heard that since cold break is at 140*F you want to get below that within 30 minutes... Thought i'd share, sometimes simple works just fine. Now to let it cool while i'm out to eat so i can pitch the yeast when i get back.
It was all grain and 6 gallons, i thought that was pretty good. I was wondering if this was actually acceptable timing?