kvh
Well-Known Member
So because of space constraints, I have to keep a very small 'brew-house'. No brew stands, no 3-tier keggles, just the basics. And, for what it's worth, I can successfully brew 5G AG batches on my *ELECTRIC* kitchen stove. I haven't attempted any big beers yet, but in the winter when my apartment is freezing, I wouldn't mind running some all day boils.
However, that's not my question. My question is this. I intend to set up a dual-boil, two 5G kettles each with spigots. I would prefer to speed my chilling time up, as using an immersion chiller with ice-water takes longer than I care to wait for. I would like to use something akin to a CFC, but without the CF part. If possible, I want to run my hot wort through a coil of copper that's immersed in a bucket of ice-water. The way I see it, I can adjust the temperature by changing the amount of copper tubing that's submerged (much like you can adjust the water flow on a CFC to change your temp.) My concern is this:
Everyone I've mentioned things like this to have said: 'WATCH OUT FOR DIMETHYL SUFLIDE! THIS IS A SURE FIRE WAY TO CREATE OFF FLAVORS!!'. But, isn't this essentially what the big boys do in their brew-houses? They have a glycol chiller they run their hot wort through, then straight to the fermentor, right?
So, what gives? Who's right on this one??
Thx guys.
kvh
However, that's not my question. My question is this. I intend to set up a dual-boil, two 5G kettles each with spigots. I would prefer to speed my chilling time up, as using an immersion chiller with ice-water takes longer than I care to wait for. I would like to use something akin to a CFC, but without the CF part. If possible, I want to run my hot wort through a coil of copper that's immersed in a bucket of ice-water. The way I see it, I can adjust the temperature by changing the amount of copper tubing that's submerged (much like you can adjust the water flow on a CFC to change your temp.) My concern is this:
Everyone I've mentioned things like this to have said: 'WATCH OUT FOR DIMETHYL SUFLIDE! THIS IS A SURE FIRE WAY TO CREATE OFF FLAVORS!!'. But, isn't this essentially what the big boys do in their brew-houses? They have a glycol chiller they run their hot wort through, then straight to the fermentor, right?
So, what gives? Who's right on this one??
Thx guys.
kvh