Originally Posted by rico567
Unless I missed a post, I came away wondering.......how was that much wort chilled?
We used a therminator and recirc chilled the wort until it was in the mid 90's (hot hot day and the groundwater was 80º IIRC) and then we filled my 10g mash tun with ice and pumped the icewater through the coolant side of the therminator while transfering to the fermenter. Worked well, but we didn't have enough ice in the end.
The 20g second runnings we chilled with an immersion chiller.