O I was just talking to a local pro brewer about chilling w/ glycol thru a plate chiller & it reminded me of something I've often wondered about: what negative effects would come from knocking out through a plate chiller that returned the wort to the brew kettle and simply cycling that through until the wort reaches pitching temp and then run off to the fermenter?
Wort chilling question--possibly stupid...
- Thread starter Piratwolf
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I could only see doing it after whirlpool because of trub you would pull into the chiller. The pros will whirlpool first and then run through their exchangers so they don't clog them.
Is that what you are talking about? Whirlpooling first then start the exchange and just dump back in through the recirc arm?
Nothing 
That is how I do it, full flow on the wort recirced into the kettle. Slow the cooling so that the water out is just under the wort in (to save water) and go until temp is down under 40°C. The straight to the fermenter with water flow full bore usually gets me at around 20°C
That is how I do it, full flow on the wort recirced into the kettle. Slow the cooling so that the water out is just under the wort in (to save water) and go until temp is down under 40°C. The straight to the fermenter with water flow full bore usually gets me at around 20°C
Nothing
That is how I do it, full flow on the wort recirced into the kettle. Slow the cooling so that the water out is just under the wort in (to save water) and go until temp is down under 40°C. The straight to the fermenter with water flow full bore usually gets me at around 20°C
Do you have to whirlpool first or can you just go to it?
I don't have a plate chiller, I have a CFC. But that's exactly what I do. Recirculate (with a hops stand, if I'm doing one) and then when I get to 65 degrees from the return vessel, send it to the fermenter.
