awarner322
Well-Known Member
It seems to me that a cfc >>>> immerson chiller if it can truly cool the wort in one pass?
Am i missing something obvious with this? Besides maybe cost?
Am i missing something obvious with this? Besides maybe cost?
It seems to me that a cfc >>>> immerson chiller if it can truly cool the wort in one pass?
Am i missing something obvious with this? Besides maybe cost?
With a counterflow, all cold break is ending up in your fermenter (unless you have some sort of filter mechanism after the CFC).
With a counterflow, the wort that is not cooled stays at near boiling temp the entire time it is in the kettle.... Just a difference that may need to be accounted for in recipe design.
I simply whirlpool my bitter wort and let it rest--almost ZERO break material into my CFC, let alone my fermenter.
I wouldn't say it stays near boiling. My CFC takes about 15 mins to run 10gal off (gravity only). In that time, the temps drop to 180F or so (in winter, at least). Maybe that's splitting hairs?
That being said, I agree 100% with the recipe design point. In fact, I move my hop additions to 10 min and 0 min to achieve approximately what a 20/5 regimen would have yielded in terms of bitterness and taste/aroma. It's fantastic!
I can't speak to your experiences, so if that's what you have seen, awesome. While the whirlpool is fine for hot break, I'm referring to any break material that forms during chilling. If you don't end up with much, great. I'm just saying that cold break, not formed until its chilled, can't be left behind in a hot kettle.
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