hopfool
Well-Known Member
Was wondering if it's possible to mess up anything chemically by chilling your wort too quickly? Watchin' Lonnie's videos on the Brutus rack in action, and his need for ice to combat the Texas heat got me to wonderin'.
Dry ice is a whole lot colder than ground water, an ice bath or freezer. What would be the possible negative effects of maybe a dry ice immersion type or dry ice chilled recirc. cooling system. I was all good on the Therminator 'till he started talkin' somewhere about cleaning his and gettin' bits of Irish Moss and other schmegma fallin' out. That got me to thinkin', (probably the flaw that landed me on the government watch list) and I start a'Googlin' and came across this:
http://brookstonbeerbulletin.com/quick-chilling-beer-with-dry-ice/?cat=72
The article's a couple of years old and I would have expected to hear more about the plastic cell that he was using but as yet haven't found anything. Assuming that it could be controlled there are a lot of folks who already have CO2 on hand so it seemed like it might be a good fit. (these are the things that keep me up late at night...I obviously need to start drinkin' more)
Normally makin' dry ice is a little more complex and requires a good bit of energy to make the conversion from a liquid to a solid complete, but it sounded like this kid was on to something new. He calls his little CO2 drink cooler a Huski, but I can't find them or anything that might use his idea on a larger scale.
Minus 70 somethin' Celsius is damn cold and you'd probably have to use some sort of antifreeze in a recirc system to keep it from just freezing completely. An immersion device would still probably need to include some means of circulating the wort to prevent the stuff closest to the device from possibly freezing to it, but it seems like you should be able to play with it and find a manageable input.
Restaurants and food service joints use large plastic containers filled with ice to drop in soups and sauces to chill quickly for storage as part of their normal HACCP (Hazard Analysis and Critical Control Point) procedures to control bacteria. Just seems like a natural fit.
Probably missin' somethin' important here but thought it might be interesting to kick around all the same.
Dry ice is a whole lot colder than ground water, an ice bath or freezer. What would be the possible negative effects of maybe a dry ice immersion type or dry ice chilled recirc. cooling system. I was all good on the Therminator 'till he started talkin' somewhere about cleaning his and gettin' bits of Irish Moss and other schmegma fallin' out. That got me to thinkin', (probably the flaw that landed me on the government watch list) and I start a'Googlin' and came across this:
http://brookstonbeerbulletin.com/quick-chilling-beer-with-dry-ice/?cat=72
The article's a couple of years old and I would have expected to hear more about the plastic cell that he was using but as yet haven't found anything. Assuming that it could be controlled there are a lot of folks who already have CO2 on hand so it seemed like it might be a good fit. (these are the things that keep me up late at night...I obviously need to start drinkin' more)
Normally makin' dry ice is a little more complex and requires a good bit of energy to make the conversion from a liquid to a solid complete, but it sounded like this kid was on to something new. He calls his little CO2 drink cooler a Huski, but I can't find them or anything that might use his idea on a larger scale.
Minus 70 somethin' Celsius is damn cold and you'd probably have to use some sort of antifreeze in a recirc system to keep it from just freezing completely. An immersion device would still probably need to include some means of circulating the wort to prevent the stuff closest to the device from possibly freezing to it, but it seems like you should be able to play with it and find a manageable input.
Restaurants and food service joints use large plastic containers filled with ice to drop in soups and sauces to chill quickly for storage as part of their normal HACCP (Hazard Analysis and Critical Control Point) procedures to control bacteria. Just seems like a natural fit.
Probably missin' somethin' important here but thought it might be interesting to kick around all the same.