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Desert_Sky · 04-09-2010, 06:37 PM

Ok just tested it out finally. I took the day off work to prep and get ready for tomorrow. Gave the chiller a boiling PBW run, then hook up hot water as I pumped into my Blichmann. Chilled boiling water down to 65 with the flow throttled back to a little less than half way open

Now the oxygen stone did let some water through if it the flow was wide open or if it was pumping into a closed tri-clamp on the fermenter.... which of course promptly trips the GFI from dripping directly into the pump. YEa that was fun.....but good to know safety devices are working properly.

Brewing my house pale tomorrow morning which is the chiller, 2050, and the conical's inaugural run. SHould be fun!

**Walker** · 04-09-2010, 06:39 PM

Quote:

Originally Posted by Chimone

Ok just tested it out finally. I took the day off work to prep and get ready for tomorrow. Gave the chiller a boiling PBW run, then hook up hot water as I pumped into my Blichmann. Chilled boiling water down to 65 with the flow throttled back to a little less than half way open

But, How long did it take to chill???

Desert_Sky · 04-09-2010, 08:00 PM

Quote:

Originally Posted by Walker

But, How long did it take to chill???

Well as long as it takes to pump 22 gallons out of the kettle. If cold water in is pre-chilled to ~40 then you would most likely be able to run the pump with the exiting valve wide open. My ground water is ~65 so I had to throttle back the ball valve to let the hot liquid have longer contact time with the heat exchanger.

It takes less than 10 minutes regardless

**Walker** · 04-09-2010, 08:02 PM

ah... ok. I thought you were recirculating the wort back in to the kettle and making multiple passes through the thing. But I guess that's not necessary with that therminator, eh?

Desert_Sky · 04-09-2010, 08:04 PM

Quote:

Originally Posted by Walker

ah... ok. I thought you were recirculating the wort back in to the kettle and making multiple passes through the thing. But I guess that's not necessary with that therminator, eh?

Nope, hence the one drawback. You only get one pass being that it's being pumped directly into the conical. You need to hit your pitching temps the first time through because there is no recirculating.

The big dial thermometer lets you monitor the exiting temps. So if it's too hot you simply close the valve to give it longer. Too cold, then you open the valve more.

**Walker** · 04-09-2010, 08:08 PM

but you COULD recirculate, right? Maybe more of a hassle for you than it's worth?

I'm using my IC in reverse mode.... coil dropped into ice-water and wort pumped through it. I just recirculate it back into the kettle until the temp in the kettle is where I want, and then pull the coil up and move the pump's output from kettle into fermenter and let it go.

**GilaMinumBeer** · 04-09-2010, 08:10 PM

I still recirc mine back into the kettle from the wizard output just to drive the bulk down fast and to trap the break.. Unless I hop back. Then I throttle down for a single pass.

Desert_Sky · 04-09-2010, 08:14 PM

You mean recirculate back into the kettle? Sure, I suppose you could but it would add a bit of time and water needed to accomplish the same recults as making one pass.

**Walker** · 04-09-2010, 08:20 PM

Quote:

Originally Posted by Chimone

You mean recirculate back into the kettle? Sure, I suppose you could but it would add a bit of time and water needed to accomplish the same recults as making one pass.

Yeah, back to the kettle.

As for saving time and water, I guess it depends on the full set-up. If you have two pumps (and I assume you do since your sh*t is so fancy), you could pump ice water through one port, recirculating it back to the icewater tub, and pump wort through the other side and back into the kettle.

Full-open throttles on the wort pump, set ice pump where you want. What came out of the chiller might be over-chilled, but it goes back into the kettle to mix with the stuff that's still hot.

You'd have to monitor the chiller INPUT instead of OUTPUT here to see when you reach the point where the stuff coming out of the kettle is at pitch temps.

I dunno.... just thinking out loud....

EvilGnome6 · 04-09-2010, 10:52 PM

Quote:

Originally Posted by Walker

You'd have to monitor the chiller INPUT instead of OUTPUT here to see when you reach the point where the stuff coming out of the kettle is at pitch temps.

I dunno.... just thinking out loud....

I do what you describe with a plate chiller but I monitor the output of the chiller. Once it's coming out at my pitching temp, I swing it over to my fermenter. Works like a champ.