cold break

can anyone give pros or cons on non-immersion wort chillers in regards to potential of cold break in the primary-- is that a major problem or bad?

If you mean what techniques do we use to lower the temperature quickly, then thats easy: I dont do a full boil, I have about 2-3 gallons in the pot. the pot is placed into a sink with ice, salt and cold water. I use all the ice in ice dispenser (from freezer), but you could use a whole bag. Once its about 110 or so, I pour it into the primary, slosh in cold water (usually here its 65 degrees); the final temperature when I did this last week was under 65 because the tap water now is closer to 60 degrees. So I could pitch right away; I usually waited overnight, but this is the first time I took a temp reading.
Very easy and no risk of contamination.

docmoran said:

can anyone give pros or cons on non-immersion wort chillers in regards to potential of cold break in the primary-- is that a major problem or bad?

Click to expand...

This is what I ended up with last time using my counterflow chiller...


I have had a few good cold breaks like that in the last few batches... Doesn't seem to affect the final product...

docmoran said:

can anyone give pros or cons on non-immersion wort chillers in regards to potential of cold break in the primary-- is that a major problem or bad?

Click to expand...

Many have posted that cold break into the fermenter causes no ill effects at all. I haven't had any problems either. The "stuff" will settle out pretty quickly in the primary...

umyn 7umyn 7

This is what happens when CAT jumps on keyboard.......seriously.