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Old 04-28-2009, 01:03 AM   #11
Wayne1
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Mar 2008
Littleton, Colorado
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Most commercial breweries use a plate chiller. It is FAR more efficient then an immersion chiller. It would take quite a lot of cold water to drop a bbl from boiling to pitching temps with just an immersion coil and tap water.

A lot will depend on the temp of your chilling water. You can get a dual stage plate chiller in which you can use ground water to drop to a certain temp and then a refrigerated glycol system to take it down to pitching temps.

Here in CO I have never needed anything other then ground water. In TX and AZ, a glycol system was mandatory.

Good luck in your endeavors.



 
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Old 05-08-2009, 09:56 PM   #12
mandoman
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I'm in VA, even august tap water is ok and I can use recirc w/ice if I have to. I'm going with therminator. We'll see!


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Old 05-08-2009, 11:33 PM   #13
Padstack31
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May 2007
Seattle, WA
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I would think that the therminator would be more then capable of handling a full barrel...it takes 10 gallons down without a problem,

 
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Old 05-09-2009, 01:31 AM   #14
stevehaun
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I do 30 gallon batches and I use a therminator. My well water is 55F all year and I can chill 30 gallons of wort to 60F in about 20 min.

 
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Old 05-09-2009, 11:13 PM   #15
mandoman
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word up - thanks fellas!


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