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Old 03-16-2009, 06:42 PM   #1
geodave
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Mar 2009
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Hi guys, I'm sure my first thread is going to be a repeat of something well known, but as I'm just getting started I thought I'd ask:

Cooling the brewpot after the boil, I've tried dunking the thing in a sink full of water and ice but in my small apartment it takes a while; immersion chillers look great but I was thinking, why not just take a narrow sort of plastic container, a juice bottle or something, and freeze water in it? Then sanitize it for a moment and use it to dunk directly into the wort and stir?

Is this a stupid plan and I should just get an immersion chiller, or could it cool the wort even faster?

Thanks, and I love this site,
--Dave

 
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Old 03-16-2009, 06:43 PM   #2
llazy_llama
 
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Plenty of people do it. It works, just be careful to sanitize the bottles.
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Old 03-16-2009, 06:50 PM   #3
geodave
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Fantastic. I'll sink em in Sani-Clean for a few minutes and then use them to whirlpool. Thanks!

 
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Old 03-16-2009, 07:20 PM   #4
SumnerH
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You're also best off freezing a few of them so you can trade them out as they melt (sanitize before using).

Also, most 2-liter bottles have a black plastic part on the bottom that detaches easily. Take it off, and there's less nooks and crannies for nasties to hide in.
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Old 03-16-2009, 07:25 PM   #5
BioBeing
 
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I would still sit the pot in a sink of ice while you do the ice bottle trick. You can't cool too fast!

 
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Old 03-16-2009, 07:45 PM   #6
SumnerH
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Quote:
Originally Posted by BioBeing View Post
I would still sit the pot in a sink of ice while you do the ice bottle trick. You can't cool too fast!
Yes, absolutely. And use the frozen bottle to swirl gently in a circle (whirlpool) to circulate the wort.
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Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)

 
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Old 03-16-2009, 09:13 PM   #7
Belmont
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Is there another thread discussing different wort chilling options? I'm still taking forever to get the last 10 degrees when using my immersion chiller on a full boil. Summer is coming and my tap water is going to be even warmer making for a less effective chiller.

 
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Old 03-16-2009, 09:32 PM   #8
DeafSmith
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Quote:
Originally Posted by Belmont View Post
Is there another thread discussing different wort chilling options? I'm still taking forever to get the last 10 degrees when using my immersion chiller on a full boil. Summer is coming and my tap water is going to be even warmer making for a less effective chiller.
You can use a prechiller - copper coils in a bucket of ice water - let the tap water run through the prechiller before going to the I.C. There's lots of threads on wort chilling - check out the DIY section. Here's one recent thread:
http://www.homebrewtalk.com/f51/cf-c...hiller-107806/

 
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Old 03-16-2009, 10:10 PM   #9
SumnerH
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Quote:
Originally Posted by DeafSmith View Post
You can use a prechiller - copper coils in a bucket of ice water - let the tap water run through the prechiller before going to the I.C.
A submersible pump is probably cheaper than another copper coil, then just pump icewater through the IC (fill a cooler with ice + water, put pump in, pump water through IC and back into the opposite end of the cooler).
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Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)

 
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Old 03-16-2009, 10:30 PM   #10
pen25
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using an ic with a bucket of ice water is the best and easiest way to cool your wort. i use mine and have the hot out going into the other sink and i use a prechiller. for the cost of copper right now it is allot more cost effective. also a good flow control. too fast and you dont pull enough heat. to slow and you dont pull enough heat.
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