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Old 12-05-2010, 11:43 PM   #1
Cpt_Kirks
 
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Used my 30 plate chiller for the first time today.

Daaaaaang!

I was feeding it ice water from a cooler, and I could make the wort output temperature drop just by throttling the pump output. It took 5 minutes to take 5 gallons of wort from boiling to 68*F.

THAT is cool.


 
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Old 12-06-2010, 12:00 AM   #2
Bricetrine
 
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Ok I'm in... Where can I get one?

 
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Old 12-06-2010, 12:23 AM   #3
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Quote:
Originally Posted by Bricetrine View Post
Ok I'm in... Where can I get one?
Look up, above the top of this page. Maybe to the left...

 
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Old 12-06-2010, 12:35 AM   #4
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Check out this. They looked to have pretty decent prices on several different types.
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Old 12-06-2010, 01:15 AM   #5
Bricetrine
 
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Were you using a pump of gravity feed?

I just bought the chiller from Keg Cowboy. I can't wait to use it.

Thanks.

 
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Old 12-06-2010, 02:28 AM   #6
Cpt_Kirks
 
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Quote:
Originally Posted by Bricetrine View Post
Were you using a pump of gravity feed?

I just bought the chiller from Keg Cowboy. I can't wait to use it.

Thanks.
Yep, that's the one I have.

I also have two new chugger pumps.

 
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Old 12-06-2010, 12:44 PM   #7
SankePankey
 
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I believe Keg Cowboy distributes the duda chillers. If you are noticing that the duda chillers are scant in availability of certain models, just wait a couple weeks. They are bringing in more models.

I'm personally waiting for the 40 plate small with back mounting studs and 1/2" MPT.

Stuff I've learned: The more plates, the faster the flow (which if you are going straight into the fermenter is not what you are interested in... I'm doing a recirculating plate chill, soo). The longer (medium) length ones are much more efficient at cooling faster. Most people think that more plates = faster chilling. They do, but not as much as length.

 
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Old 12-06-2010, 08:19 PM   #8
Dr. Fedwell
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Just ordered one. Any reason you couldn't put the whole set up in icy water, instead of pumping or feeding cold water too it. I can run my CFC for 45 min. at full blast to get to 68^. Would like to get it below that for the lagers.

 
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Old 12-06-2010, 08:28 PM   #9
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Quote:
Originally Posted by SankePankey View Post
Stuff I've learned: The more plates, the faster the flow (which if you are going straight into the fermenter is not what you are interested in... I'm doing a recirculating plate chill, soo). The longer (medium) length ones are much more efficient at cooling faster. Most people think that more plates = faster chilling. They do, but not as much as length.
This paragraph doesn't make any sense. "Not as much as length"?

More plates = the wort flowing back and forth inside the chiller for a longer distance. Like having a CFC made with a 40 foot length of copper instead of 15 feet. That must, by definition, mean that the wort in a 40-plate chiller is going to get cooled more than the wort in a 30-plate chiller. In turn, this means that one could pump the wort through the 40-plate chiller faster than you could through a 30-plate chiller and get the same exit temp.

In any case, just ordered a 40-plate chiller from KegCowboy; go big or go home, eh?
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Old 12-06-2010, 08:35 PM   #10
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Quote:
Originally Posted by Dr. Fedwell View Post
Just ordered one. Any reason you couldn't put the whole set up in icy water, instead of pumping or feeding cold water too it. I can run my CFC for 45 min. at full blast to get to 68^. Would like to get it below that for the lagers.
Really? I measured/timed last night for my Chillzilla with Little Giant TE-5.5-MD-HC recirculating/whirlpooling chilled water back into kettle, and had the following with my tap water as chiller water (did not measure it but imaging it's in the upper 50's this time of year):

Time 0: 14 gallons or finished beer at ~208 (whirlpool settle time reduces temp a few degrees)
Time 5 min: ~120
Time 10 min: ~90
Time 15 min: 68


I have been curious about the plate chillers but am interested in threads exactly like this one to see what kind of chill times people get.

When brewing most ales I chill to low 70's in kettle and then re-plumb to output into fermenter to achieve mid-60's. For lagers or low temp fermenting ales I aim to hit mid-60's before re-plumbing to reach high 50's or low 60's.

 
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