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Old 02-18-2008, 06:35 AM   #11
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I got a wort chiller for the simple fact that 10 gal brews will take far too long. Plus my ground water temp is about 40. So hookup to a hose 10 gal should take about 10 min to cool

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Old 02-18-2008, 01:59 PM   #12
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I put some ice in a funnel under my strainer and pour hot wort through it into my primary, which already has a couple of gallons of ice-cold water in it. By the time it's all transferred, it's plenty cool enough to pitch. You have to refresh the ice once in a while, but I haven't had any problems with this method.

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Old 02-18-2008, 02:07 PM   #13
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Originally Posted by Jaeger48
I live in an apartment and love the ice in sink technique. I took my wort from 170 to 68 in less than 20 minutes. I pitched my yeast and have bubbles less than 24 hours later. I won't be changing methods for as long as my living conditions stay the same.
Add some salt to the Icewater bath, it will give you a colder bath then just ice and water...(Old beer wine quick chilling trick).
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Old 02-18-2008, 02:38 PM   #14
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+1 on the salt/ice water bath. I use this technique at work to chill bottles of wine. The salt lowers the freezing point of water lowering the temp signifigantly.
(Learned this from Mythbusters when they were trying to cool beer quickly)

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Old 02-18-2008, 02:57 PM   #15
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+1 on the salt/ice water bath. I use this technique at work to chill bottles of wine. The salt lowers the freezing point of water lowering the temp signifigantly.
(Learned this from Mythbusters when they were trying to cool beer quickly)
I remember that episode. They rock!
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Old 02-18-2008, 03:42 PM   #16
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pony up the thirty bucks and make a wort chiller, takes about ten min

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Old 02-18-2008, 05:18 PM   #17
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Originally Posted by anderj
pony up the thirty bucks and make a wort chiller, takes about ten min
With copper prices so high, it's more like $40-45. At that price, might as well just buy a pre-made one (assuming it would work just as well as a homemade one). Of course, if you can get cheap copper, that would lower the cost significantly.
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Old 02-18-2008, 09:30 PM   #18
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+1 on the "almost frozen" bottled water. I place 2 1-gallon bottles of spring water in freezer when I start my brew, and when I am ready to transfer wort into fermenter, I sit my brew kettle in a sink of ice water for the time that it takes me to pour the "almost frozen" bottled water into the fermenter and then strain my wort into the fermenter. That gets me to about 72-75 degrees. Then I add enough water to hit my OG target and pitch my yeast!

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Old 02-19-2008, 12:03 AM   #19
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Quote:
Originally Posted by Redweasel
+1 on the salt/ice water bath. I use this technique at work to chill bottles of wine. The salt lowers the freezing point of water lowering the temp signifigantly.
(Learned this from Mythbusters when they were trying to cool beer quickly)
DOH! should have remembered that from my parent's icecream maker.
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Old 02-19-2008, 12:29 AM   #20
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I just made an American Wheat Beer today and to chill the wort I put two one gallon cleaned, sanitized, and now frozen milk jugs in the wort. Cooled the wort from boiling to 75 degrees in about three minutes. Seems like it work good for me. Anyone else do something like this???

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