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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > How many batches before you bought a wort chiller?
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Old 04-23-2013, 07:12 PM   #171
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I've read nothing on if it matters if the wort is hot or cold when aerating but judging by how my beer tastes i'd say what i have been doing is just fine.
A cold break isn't important.
Now before all of you have a heart attack because of that last sentance i shall remind you that i am doing stout beers.
The reason behind the ``importance`` of a cold break has to do with clarity and not prodincing a certain chemical if i remember right called DMS (or something similar) however sinse i am making only stouts,2 things apply here.
1-clarity in a stout is pointless imho because you're NOT going to see through it.
2-stouts happen to be pretty much the most resistant to the DMS flavorings or shall i say large quantities in a stout aren't going to make a signifigant impact.
Now with that being said i would agree with you if i were making say a pale ale or some other style of beer but `for what i am making` making sure i get a good cold break for clarity/DMS restriction is an un needed step that i'd rather not bother with.
Well like I said I'm no expert but I regard John Palmer as one and page 71 of How to Brew explains why you shouldn't aerate hot wort. Page 83 covers the topic of cold breaks. I agree though, a lack of prompt cold break probably only produces cosmetic "faults" or at least ones which would be difficult for the average beer drinker to notice. I think we're all agreed that we need to get the yeast in the fermentor asap, seal it up and let the yeast get on with it before any bacteria gets in the way. You can't pitch yeast in to wort that's just off the boil; the yeast will not be happy. You need to cool it. So leaving the cold break argument to one side the sooner you can do it for these reasons the better. That's why, in response to a previous poster who said "when did this become a race", I feel it is. Not among brewers of course, but against the clock
And for the sake of convenience alone the chiller beats the ice bath without question.
The title of this thread is a question which can simply be answered by a numerical value alone. But it's hard to answer the question without saying why...

Cheers!
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Old 04-23-2013, 07:20 PM   #172
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With my current configuration, I can chill ~7.5 gallons of wort from a boil to <55F in under 10 minutes. With how I have things configured, I don't expect summer to impact things much, if at all. For me, it's more about getting the wort to the pitching temp, so that I can set it to ferment and get on with other things.

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Old 04-23-2013, 08:28 PM   #173
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For me, it's more about getting the wort to the pitching temp, so that I can set it to ferment and get on with other things.
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Old 04-23-2013, 08:33 PM   #174
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I think the last batch was to under 50F in maybe 8 minutes. I need to get better at changing over to going into fermenter with the chilling wort. So that I stay above 55F. Otherwise, I actually need to warm it back up so that the yeast is happy.

I know, first world home brewing 'issues'... lol
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Old 04-23-2013, 10:45 PM   #175
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I think we're all agreed that we need to get the yeast in the fermentor asap, seal it up and let the yeast get on with it before any bacteria gets in the way. You can't pitch yeast in to wort that's just off the boil; the yeast will not be happy. You need to cool it. So leaving the cold break argument to one side the sooner you can do it for these reasons the better. That's why, in response to a previous poster who said "when did this become a race", I feel it is. Not among brewers of course, but against the clock
:

Cheers!
Like i had mentioned in an earlier post i put the hot wort into the fermentor and seal it with a sanitised airlock.The heat prevents any bacteria from messing with it and when it cools naturally i pop open the top and put my yeast into it.My beer tastes great and i just `relax,dont worry,and have a homebrew.`But also as i had mentioned previously i would not want to use this same practice if i were doing any other style of beer and indeed would want to use SOME form of chiller.

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Old 04-24-2013, 02:07 PM   #176
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I put the hot wort into the fermentor
Not a glass fermentor (i.e., carboy), I hope?
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Old 04-24-2013, 02:15 PM   #177
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I've done 3 batches (my entire brewing history to this date...lol )using the ice bath in the sink method. I'm making my own immersion chiller tonight as a matter a fact, just have to pick up the copper tubing tonight at the local hardware store.

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Old 04-24-2013, 02:30 PM   #178
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The more I think about NE Ohio weather,I'm still inclined to make a dual coil chiller. The 1st coil in an ice cream bucket of ice water coming in from the tap. Then up & over to the coil in the hot wort,then out to the sink. I've measured 80F in water from the tap in the heat of summer. gotta knock off 10-15 degrees imo to get a good pitch temp. Along with very cold jugs of spring water for top off.

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Old 04-25-2013, 07:09 AM   #179
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Not a glass fermentor (i.e., carboy), I hope?
Nope...I use the "Ale Pail" for primary of the beers.
The carboys get used for secondary racking if i bother doing it and for the ciders/wines i make.

ATM have a 5 gal, a 6 gal, and about 30 1 gallon glass carboys
(yes i went overboard on the 1-gal carboys but they were 2 bux each)

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Old 04-26-2013, 05:09 AM   #180
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I made myself a immersion worth chiller this evening. It probably wasn't any cheaper than purchasing a new one but I had fun making it and I got to support my local independent hardware store in the process. I didn't have a spring type bender and they were out of stock so the owner gave me his out of his tool box and told me to return it when I was done, don't get that kind of service from a big box store

Use a small coffee can to wrap the inner coils and a paint can to wrap the outer.

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