WVbrewer
Well-Known Member
Not sure if this should be in the equipment forum, but here goes......
Last Christmas my wife bought me a shirron plate chiller. I promptly used it and loved the results. My water usage was cut in half, and I was able to use it near my sink instead of using the runoff from my immersion chiller to fill rain barrells, water plants etc (i could have used the immersion chiller in the sink but didn't want to overburden my septic)... I whirlpooled in the kettle and was able to get crystal clear wort into the fermentor at pitchable temps whithin 10 minutes. I used it for 10 batches and everything was fine. After every use, I backflushed with hot water, back and forth till any hop bits were unperceivable. Then I would run starsan through, then air dry till next use. Before the next use I flushed with hot water, then a 20 minute soak in starsan (including all associated fittings). I also baked it twice at 400f for an hour twice. Then I had a run of 8...yes 8...infected batches. Wild yeast is what I believe to be the culprit (band-aid, plastic, over attenuated, undrinkable).
I replaced all my plastic, bleached heavily all that was glass, replaced my mash tun for fear of plastic leaching (gott 10 gal cooler to stainless), used a friends water that is good for brewing, changed grains, even cleaned my mill (geez....I know....I was desperate).....still infected.
I finally went back to my immersion chiller. I'm now happily drinking a pint from the keg of IPA that is free and clear of any off flavors. As well as a mixed berry wheat, and a Mt. hood amber.
I heated up a 3 gallon double dose of PBW to 150f and ran it through the plate chiller. The resulting fluid was the color of an amber ale with flecks of black vegetal matter (spent hops). Sour and moldy aromas were very apparent.
I still recomend a plate chiller to anyone.....but CLEAN THE CRAP OUT OF IT....literally. Dave
Last Christmas my wife bought me a shirron plate chiller. I promptly used it and loved the results. My water usage was cut in half, and I was able to use it near my sink instead of using the runoff from my immersion chiller to fill rain barrells, water plants etc (i could have used the immersion chiller in the sink but didn't want to overburden my septic)... I whirlpooled in the kettle and was able to get crystal clear wort into the fermentor at pitchable temps whithin 10 minutes. I used it for 10 batches and everything was fine. After every use, I backflushed with hot water, back and forth till any hop bits were unperceivable. Then I would run starsan through, then air dry till next use. Before the next use I flushed with hot water, then a 20 minute soak in starsan (including all associated fittings). I also baked it twice at 400f for an hour twice. Then I had a run of 8...yes 8...infected batches. Wild yeast is what I believe to be the culprit (band-aid, plastic, over attenuated, undrinkable).
I replaced all my plastic, bleached heavily all that was glass, replaced my mash tun for fear of plastic leaching (gott 10 gal cooler to stainless), used a friends water that is good for brewing, changed grains, even cleaned my mill (geez....I know....I was desperate).....still infected.
I finally went back to my immersion chiller. I'm now happily drinking a pint from the keg of IPA that is free and clear of any off flavors. As well as a mixed berry wheat, and a Mt. hood amber.
I heated up a 3 gallon double dose of PBW to 150f and ran it through the plate chiller. The resulting fluid was the color of an amber ale with flecks of black vegetal matter (spent hops). Sour and moldy aromas were very apparent.
I still recomend a plate chiller to anyone.....but CLEAN THE CRAP OUT OF IT....literally. Dave