somecallmetex

Recipes 

I just put my second batch of beer in the primary. To cool the wart this time I put a bag of ice in the singe, put my pot on top of the ice, then poured a second bag of ice around the pot. I then filled the sink with water and added salt to chill it faster. I came back after 15 minutes and it was already chilled, so I was wondering if a wart chiller would have any advantage over this, especially since this method allows me to put a sanitized lid over it while it cools.

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Primary- On hiatus until full wort setup complete

Secondary - EdWort's Apfelwein (Jun '11), (Feb '12), (Feb '12),

Agin/Drinking-EdWort's Apfelwein EC-1118) (Jan '11), Chocolate Raspberry Port (Fall '10), Blackberry Port (Fall '11)

jppostKW

Recipes 

How big of boils are you doing? wort chillers are usually used for large/full boils.

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Diesel Fuel Brewery

somecallmetex

Recipes 

five gallons.... not sure what qualifies as a large/full boil, but that would explain the difference.

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Primary- On hiatus until full wort setup complete

Secondary - EdWort's Apfelwein (Jun '11), (Feb '12), (Feb '12),

Agin/Drinking-EdWort's Apfelwein EC-1118) (Jan '11), Chocolate Raspberry Port (Fall '10), Blackberry Port (Fall '11)

jppostKW

Recipes 

Your cooling five gallons of boiling wort in 15 minutes in the sink? Must have a big sink.

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Diesel Fuel Brewery

punk_rockin2001

Recipes 

I've only used ice in the sink to cool my boils and 15 minutes is about right, usually a little less.

jamesnsw

Recipes 

Wow- what kind of pot? And how cool are you getting it in 15 minutes?

For me, a wort chiller is easier and cheaper, since I don't have to buy ice.

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Some stuff I've made: Odell's 90 Shilling Clone, Abbey Weiss Pottsville Common, Simple Mead, Dry Dock Apricot Blonde Clone, Rye IPA, Maibock, Scrapper's Quaffable Irish Red, Short Sleep Blueberry Ale, Lazy Magnolia Pecan Nut Brown Ale Clone, Graff, Apfelwein, Cascades Orange Pale, Orfy's Mild Ale, Vagabond Gingered Ale
What to Brew for iOS (free)

rl1373

Recipes 

I find it really hard to believe that your able to get a full 5 gallons of 200+ degree wart down to below 70 in 15 minutes. Are you sure your gettin an accurate temperature reading. I know sometimes you will get a much lower temperature reading at the bottom or near the sides of the pot when you use the submersion method. With that being said, if you can indeed get that large of a volume down to pitching temp in 15 minutes then theres no need for a submersion chiller.

Chudz

Recipes 

I've done a whole six batches (meaning I'm not an expert) and my first ice/water-sink try was like 50mins. I then started being more aggressive with the ice additions and stirring the cooling wort, which brought it down to about 30min. If the salt makes that much of a difference, please let me know how much you add.

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Chudz,

How much sudz could a Sudz Chudz chugz, if a Sudz Chudz could chugz sudz?

Beer: It's a glassful of Happiness!

Tilldeath

Recipes 

I'll tell you right now salt helps drop temp of ice water mix a good amount and is worth adding, don't know about the ratio, but I just add some mix and add some more, until I feel I have enough.

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“If we will disbelieve everything, because we cannot certainly know all things, we shall do much what as wisely as he who would not use his legs, but sit still and perish, because he had no wings to fly.”

FungusBrew

Recipes 

Isn't it a little risky to be stirring cooling wort? Guess I've just been under the impression the less you interfere after the boil, the less chance of contamination? That's not to say you're not sanitizing the spoon though.