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Old 09-18-2009, 04:54 AM   #31
Sep 2007
Planet Neptune / San Diego
Posts: 186
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For what it's worth, here's the chiller...
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Old 09-18-2009, 05:22 AM   #32
Zen_Brew's Avatar
May 2009
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That chiller does look kinda nasty. I realize it's probably oxidation or lime, but I'd hesitate to put that in my wort.

The acidic wort usually shines my copper up, then I spray it down real good with hot water and let it dry. If it does get visible deposits I boil it in water with a couple ounces of vinegar to clean it up.
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Old 09-18-2009, 06:32 AM   #33
Jaybird's Avatar
Jul 2006
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I forgot to call the maltster today, but after seeing that chiller..... I don't think I need to. You need to do some real house cleaning on that bad boy. A 15 min soak in vinegar and water will help. Ya I would never put that thing in my wort, looken like that.
Just my .02
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Old 09-18-2009, 11:14 AM   #34
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Feb 2006
La Plata, MD
Posts: 2,315
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Originally Posted by telebrewer View Post
I've never used Gambrinus. Why wouldn't I like it? It's organic, and I am trying to make organic beer now. Here's what I did:

15# Gambrinus pale malt
.5# Carapils
.5 Crystal 15

1 oz. Magnum @ 60
1 oz. Challenger @40
1 oz. Summit @ 15
2 oz. Summit @ flame out
1 oz. Cascade @ 20 mins. into cool down

1 tsp. Irish moss @ 13 min.

yeast- WLP-001

60 min. boil

pre-boil gravity 1.050
after-boil gravity 1.060
about 70% efficiency
I'll draw off some tonight and taste it...
Where did you get the organic hops?

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Old 09-18-2009, 07:45 PM   #35
Sep 2007
Planet Neptune / San Diego
Posts: 186
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I got the organic hops from 7 bridges cooperative in Santa Cruz. Very good people with a good choice of organic hops, grain, etc...

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Old 09-18-2009, 08:04 PM   #36
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Jun 2007
Carlisle, PA
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I'd scrub that chiller up with some white vinegar and see if it helps.

Once you get it cleaned then just spray or soak it in starsan or whatever for a few minute before you put it in to cool the wort.

Edit: Sorry, just notice that vinegar was already mention not once but twice.
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Old 09-18-2009, 08:15 PM   #37
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Oct 2006
Royal Oak, MI Michigan
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I soak mine in Oxiclean and it work wonders.
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Old 09-18-2009, 09:14 PM   #38
Sep 2009
Santa Cruz
Posts: 29

If it were me, I would look at your cold side first. Don't get me wrong, it couldn't hurt to clean that chiller, but anything hot side is never my first suspect for infection. Since the chiller gets a 15 minute boil, that heat should be enough to render any non submerged nasties useless.

I would look at how much iodophor you are using and for how long (I use Iodophor and love it), then look at everything down to your airlocks. Make sure they are all clean and sanitized. Anything that can come apart should be pulled apart and cleaned, then sanitized.

Also, on your dry hop, when do you add the hops? immediately when they get to pitching temp or a few days into fermentation? I always let the beer become alcoholic before I dry hop. Hops can still harbor some beasties and you want to make sure that your beasties are the ones that have the strong footing.

That is my .02

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Old 09-18-2009, 10:11 PM   #39
Mar 2009
Reno, Nevada
Posts: 393
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One thing you could do to help with sanitation with respect to your wort chiller is to soak it in boiling wort about 10 minutes before flameout. That will sanitize it and reduce chances of infection. But yeah, before you brew your next batch, definitely give that chiller a good scrub. Sanitary or not, that copper oxide can't be good in beer. Does anybody know if the presence of copper oxide in the beer might do something to the yeast during fermentation? Just a thought.
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Old 09-18-2009, 11:03 PM   #40
Jun 2005
Eugene, OR
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I ended up whit 2 bags of Gambrinus on our last group malt order when it was subbed in for the Rahr I had ordered. One bag was almost all husk. I got lousy efficiency and the beer wasn't all that good. I'll never accept Gambrinus again.
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