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Old 06-05-2007, 10:37 AM   #1
Mar 2007
Sydney, Australia
Posts: 168

I got a mate who can get me an empty keg or 3 from a bar he works at, so im thinking its time i got my own AG set up and all that stuff... but there's one thing worrying me.

Down here in Aus, we got a pretty big drout goin on... so we have water restrictions and junk. I dont mind "wasting" an arseload of water if its eventually gonna become beer. But in a 10 gallon batch, how much water is generally wasted running through the wort chiller? Or is there any other way to chill 10g of wort without wasting water?


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Old 06-05-2007, 11:25 AM   #2
Jan 2007
Jackson, NJ
Posts: 178

You could try a plate chiller. I don't know what temp your water is coming out
of the faucet, but to give you an idea mine is somewhere in the 60's and it
basically cools the wort down to low 70's as fast as you can gravity feed the
wort thru. And that's running the water at a slow thru-put. From there you could
give it an ice bath if needed.
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Old 06-05-2007, 11:39 AM   #3
Beerrific's Avatar
Mar 2007
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A pre-chiller + immersion chiller will probably use less water than an immersion chiller alone.

I think this was discussed earlier, people all said what they do with the water.

We have outdoor water restrictions here, I will be using mine in the backyard But, I plan on collecting the water in buckets, letting it cool and use it to water my plants.

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Old 06-05-2007, 12:23 PM   #4
abracadabra's Avatar
Dec 2006
Newnan, Georgia
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Don't know what restrictions you have down-under, in the states (at least in my state) the restrictions don't include vegetable gardens. So as long as the water was cooled and used in that manner it would be OK.

In additition to buckets the water could be collected in a kiddy pool. The warm water could then be used to wash your equipment after a brewing session.

The hoses could be run back inside the house to do a number of tasks: fill a bathtub for a hot bath, fill a washing machine to wash clothes, Kitchen sink or automatic dishwashing machine, even the toilets for that matter.

It's really only restricted by your budget and imagination. If you had access to an old water heater that could be filled it would keep the water warm for a while.

I have toyed with the idea of putting a T on my hot water line with a valve from the water heater output line and another line going to an additional outside spigot. Then I could close the valve from the water heater, hook the output from the chiller up to the spigot and use the hot water thru the regular hot water lines. This would also give me a hot water spigot outside with the valve in the open position.

You could also put a recirculation pump on the water heater start with cold water and use the chiller to heat your water.
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Old 06-05-2007, 01:42 PM   #5
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Oct 2005
Oak Grove, Oregon, USA
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For a five gallon batch I use about 10 gallons of cooling water. It depends a great deal on the starting temperature of the house water, mine is normally 55-65F.

[I run mine to the blueberry bushes, but I thought it would be a good idea to actually answer your question.]
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Old 06-05-2007, 02:00 PM   #6
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Aug 2006
Whitehouse Station, NJ
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If you're into water conservation, pumping icewater is the best method. If you're goal is to chill for the least amount of money, just run a ton of water. As long as your tap temp is lower than your desired wort temp, it just takes time. The reason I put ice water circulation as more expensive is that the energy it takes to make enough ice will cost you more than say quadrupling your water use.

It costs about half a cent per gallon average in the US for tap water. I'm still a little sketchy on the actual cost to make ice at home but I'm sure it's more. Obviously store bought ice would put you in the $5-10 range.
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Old 06-05-2007, 02:04 PM   #7
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Jan 2007
St. Louis, MO
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Originally Posted by Beerrific
A pre-chiller + immersion chiller will probably use less water than an immersion chiller alone.

I think this was discussed earlier, people all said what they do with the water.
Right. IF you can hook up a recirculating pump and have a prechiller, you essentially have a closed system and you're not wasting water.

You'll go through a sh!tload of ice though.

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Old 06-05-2007, 02:21 PM   #8
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Jun 2004
Southeast Louisiana
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I use a pre-chiller. As soon as my output reaches 10 F above ambient water temp, I drop in the ice in the pre-chiller.
I'm down to 70 F in a total of 20 minutes. 65 F in 30 minutes.
I'm in southeast Louisiana, so the ambient water temp in the summer runs above 95 F (hot).
Already mentioned, when the water gets around 150 F, I wash my mash tun.
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Old 06-05-2007, 03:00 PM   #9
Jul 2005
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CFC's work faster than IC's. I've never had to pump more than a decent trickle through at a time to get my wort nice and cool.
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Old 06-05-2007, 03:57 PM   #10
Dec 2006
Newport, RI
Posts: 98

I think that i have heard of some aussies using no chill methods. They buy what sounds like food grade gas cans. They sterilize them very well, then put the hot liquid into the container. (straining for hops and what not) then when the container is full, they put it between their legs and squeeze the bucket untill the liquid is right to the edge of the container. Then they put the cap on, which is air tight, and leave it at least overnight. I think i heard someone that did this and didnt pitch yeast for 2 months or so and there were no ill side effects.

I can try to find a link, but i think it was from another forum. Is it cool to link to other beer forums?

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