wort chiller necessary?

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Has anyone ever tried pouring the wort into a keg to chill it? You would have to let it cool a little before you pour it in and a metal funnel would be needed but after its in the keg you could put it in the fridge for an hour and you could even purge the keg with co2 to prevent bacteria from the air.
 
stevea1210 said:
My own experience is that the wort chiller hasn't been this holy grail that everyone speaks of.

I have yet to get a brew down to pitching temps with mine. I know that is due to h20 temps out of the faucet and not the chiller, but it is still my experience.

I've had to resort to wort chiller + emergency ice bath in order to get down to pitching temps each time.

I tell you this so you are aware that while a wort chiller is important to have, in the summer it may not be quite enough to get the job done.
Click to expand...

So have you ever considered making a hybrid chiller? I doubt you tap temps are higher than 85*. Check this https://www.homebrewtalk.com/f51/hell-earth-wort-chiller-73315/
I have slowed my flow down to 10.5 gallons in 20 minutes and usually get 65-68* wort single pass. With the addition of my new O2 injector https://www.homebrewtalk.com/f51/inline-o2-injector-76613/ It should really rock.
 

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