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Old 04-29-2013, 04:38 PM   #11
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It seems that the value of your time would dictate buying a couple of large fermenters and do away with the 120 carboys. Is there a reason why you went this route? Nice system, BTW.

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Old 04-29-2013, 04:56 PM   #12
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How are you chilling? I'm putting together a 3 vessel system but don't particularly feel like adjusting all my recipes for a big hop stand/whirlpool.

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Old 04-29-2013, 05:17 PM   #13
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How are you chilling? I'm putting together a 3 vessel system but don't particularly feel like adjusting all my recipes for a big hop stand/whirlpool.
I would assume this:

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(2) wort chillers blichmann
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Old 04-29-2013, 05:43 PM   #14
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Meant more process- are you running straight through? or recirculating back into the kettle. With the therminator, even with the larger surface area AND a prechiller, you're still going to be flowing the wort pretty slow which really screws with hop utilization/flavor/aroma because the vast majority of your wort is staying near-boiling for a really long time. The concern with recirculating the chilled wort back into the kettle for faster mass temp drop would be clogging the chiller with cold break.

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Old 04-30-2013, 07:22 AM   #15
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thanks blue ! one of the reasons that we use glass carboys don't need to worry about off flavors using plastic fermenters I know for some of you will find it more practical ! also I'm a supplier of the 5 gallons glass carboys in san diego area so thats not a problem also is temporarily within a couple of months we will invest in something like this !

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Old 04-30-2013, 07:47 AM   #16
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thank's daksin ! for sure you will need to adjust your system you know efficiency is very important and for the therminator I go straight through don't need to recirculate I try to keep water temperature on the low 50's @ 5.0 GPM That's the key also I use hop rocket as a in-line filter that helps a lot, I will up load a picture of my wort chiller set up that works for me !

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Old 04-30-2013, 07:48 AM   #17
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Meant more process- are you running straight through? or recirculating back into the kettle. With the therminator, even with the larger surface area AND a prechiller, you're still going to be flowing the wort pretty slow which really screws with hop utilization/flavor/aroma because the vast majority of your wort is staying near-boiling for a really long time. The concern with recirculating the chilled wort back into the kettle for faster mass temp drop would be clogging the chiller with cold break.
thank's daksin ! for sure you will need to adjust your system you know efficiency is very important and for the therminator I go straight through don't need to recirculate I try to keep water temperature on the low 50's @ 5.0 GPM That's the key also I use hop rocket as a in-line filter that helps a lot, I will up load a picture of my wort chiller set up that works for me !
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Old 05-01-2013, 03:19 AM   #18
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Awesome !!!! This is what i want on the farm

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Old 05-02-2013, 06:45 AM   #19
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some pic's .

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Old 05-02-2013, 06:54 AM   #20
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more pics

img_2308.jpg   img_2317.jpg   img_2312.jpg  
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