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Old 11-12-2012, 09:58 PM   #21
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Thanks, good to know.

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Old 01-29-2013, 07:14 PM   #22
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I replaced the water out fitting with a Garden Hose Fitting (shipped with the Plate Chiller) plus a 75 foot hose that I picked up on the cheap. I needed to get all of the chiller water from (an outside) room near the front left of my house to the only outside drain near the back right of my house - Filling up various pots with water (and then lifting those pots of water) using the old setup just wasn't cutting it for me.

I didn't time it exactly but brewing last Saturday - 1/20 - I got boiling wort down to 60 (TOO COLD!) in about 3 minutes - gotta love January ground water!

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Old 07-15-2013, 02:25 PM   #23
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Thought I would revive this for an update: I have been using this setup for a few months now. Yesterday was the first time I think I have ever brewed in mid July. It was in the mid 80s and humid yesterday. I ran my IC for a few minutes and got my wort down to ~ 135F IIRC. I have two 10gal Coleman upright beverage coolers. I use one as a CLT and I filled it with three bags of ice and water. I recirculated the ice water through my 40-plate chiller and back to the CLT. My chiller has fittings I bought from Bobby M. I chilled 10-gallons of my Vienna Blonde that I call Wolfgang's Bitch. If you look closely, you can see the beer running through the silicone hose. The braided stuff is cold water. Check out this photo:

dsc_0036.jpg  
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Hog Mountain Brewing Co.
Tap 1: American Brown Ale
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Tap 3: Empty - APA coming June
Kolsch coming July


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On Deck: Kolsch
On Deck: Pale Ale
On Deck: Dusseldorf Altbier

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Old 07-15-2013, 04:16 PM   #24
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I have the same setup from Bobby M with the digital thermometer and the camlocks. It's an excellent setup that is easy to deal with and works great! He even sells the full setup now with the plate chiller and all the fittings so you don't have to go multiple places or worry about getting all the right parts.

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Old 07-15-2013, 08:51 PM   #25
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Dont forget to account for backflushing with CamLock or QD. just a thought.

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Old 07-15-2013, 09:31 PM   #26
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yeah, I bought my plate chiller and fittings from Bobby_M. His prices were good and I like one stop shopping when possible. Although my setup is a little different since I thought about replicating the Sabco chill wizard but didn't add the O2 stone at this time. I have achieved 60F wort out temps in the winter here in SW Ohio but in the summer I use a pre-chiller on my cooling water and get about 72F. Good enough for most beers I brew in the summer. I like recircing ice water through the chiller though. What pump do you use?

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Old 07-15-2013, 11:44 PM   #27
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Not to be a smart ass, but what is the point of a temp probe on the wort out? I recirculate my wort out back into my kettle until the temp gauge on my kettle reads the desired temps. Are you all going directly into a fermenter?

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Old 07-16-2013, 12:01 AM   #28
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Quote:
Originally Posted by ryanhope View Post
Not to be a smart ass, but what is the point of a temp probe on the wort out? I recirculate my wort out back into my kettle until the temp gauge on my kettle reads the desired temps. Are you all going directly into a fermenter?
I do, I roll my biab stand right up to my conical in my ferm chamber, turn on the water, then turn on my pump and adjust the flow, I can usually transfer right Into the conical at around 78ish, saves a good amount of time.
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Old 07-16-2013, 01:11 AM   #29
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Quote:
Originally Posted by ryanhope View Post
Not to be a smart ass, but what is the point of a temp probe on the wort out? I recirculate my wort out back into my kettle until the temp gauge on my kettle reads the desired temps. Are you all going directly into a fermenter?
The photo I posted above is the temp coming out of the chiller and into the fermenter. That is 1st pass. I just adjust the flow rate and temp goes down. Three pound of ice and water chilled 10 gallons of wort.
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Hog Mountain Brewing Co.
Tap 1: American Brown Ale
Tap 2: Empty - IPA coming 18 May
Tap 3: Empty - APA coming June
Kolsch coming July


Primary:
Secondary:
Cold Conditioning: IPA
On Deck: Kolsch
On Deck: Pale Ale
On Deck: Dusseldorf Altbier

"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut."
-Ernest Hemingway
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Old 07-16-2013, 02:54 AM   #30
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Quote:
Originally Posted by limulus View Post
The photo I posted above is the temp coming out of the chiller and into the fermenter. That is 1st pass. I just adjust the flow rate and temp goes down. Three pound of ice and water chilled 10 gallons of wort.
Ahh, I never thought of slowing down the flow rate to increase chilling, thats a good idea.
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