Home Brew Forums > Home Brewing Beer > DIY Projects > Chillers and Stir Plates > Wort Cooling Thought
Reply
 
Thread Tools
Old 05-05-2012, 05:35 PM   #1
Gamer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Shreveport, la
Posts: 95
Liked 5 Times on 4 Posts
Likes Given: 1

Default Wort Cooling Thought

Ok, I made a batch of wine and I guess I ended up with 6.5 gallons of pure poison which needs to be dumped so I'm back to beer.

Working on building an all grain system. Really just dont like the idea of work chillers. Thinking of building a wooden box big enough for the 5 gallon kettle and attaching a small A/C unit to it. Anyone want to save me from this folly?

Here's my fermentator, I can get the temps down to 50's easy so I'm thinking this would work, also allow me to create a cold crash box as well.



Gamer is offline
 
Reply With Quote
Old 05-05-2012, 05:51 PM   #2
cheezydemon3
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,967
Liked 1655 Times on 1244 Posts
Likes Given: 3007

Default

BAD idea. Even in an icewater bath, the wort doesn't cool very quickly. You would have to freeze up your unit to get cold enough.


cheezydemon3 is offline
 
Reply With Quote
Old 05-05-2012, 06:01 PM   #3
Gamer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Shreveport, la
Posts: 95
Liked 5 Times on 4 Posts
Likes Given: 1

Default

Would a freezer cool the wort fast enough?

Excuse the noob questions, but with extract I can give an icebath and pour in gallon of chilled water and get it in the 80's in a very quick time.
Gamer is offline
 
Reply With Quote
Old 05-05-2012, 06:36 PM   #4
iijakii
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
iijakii's Avatar
Recipes 
 
Join Date: Jun 2010
Location: Tualatin, OR
Posts: 2,268
Liked 265 Times on 189 Posts
Likes Given: 341

Default

Either go no-chill or build a proper cooler, imho. Search for no-chill on here. Basically you put the wort into a sealed container and let it cool overnight.
iijakii is offline
 
Reply With Quote
Old 05-06-2012, 08:39 AM   #5
JoshuaW
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2011
Location: South Bend, Indiana
Posts: 432
Liked 66 Times on 30 Posts
Likes Given: 23

Default

With all grain you will want to be boiling your full volume so you have more to sparge with to get all the sugars produced when mashing. You won't want to be adding a gallon of cool water to help it chill. As mentioned above, you could do no chill where you basically drain your wort into your primary, close it off, wait 12 hours or so for the temp to drop, then pitch your yeast. If you throw it in your fermentation chamber, you might get going in 8 hours.

I personally haven't bothered with no chill, because an IC is cheap (I did mine for about $38, would have been less if my sink didn't have an obscure fitting). I know it is one more brew item to store, but other than that it isn't much hassle. Soak it in some water before hand, throw it in the boil to sanitize, chill, then soak it for an hour or so in clean water before storing.
JoshuaW is offline
 
Reply With Quote
Old 05-06-2012, 03:45 PM   #6
OneHoppyGuy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Concord, CA
Posts: 1,704
Liked 43 Times on 35 Posts
Likes Given: 52

Default

guess I need to go do some reading but isn't it important to chill as quickly as possible to knock proteins out of suspension?
OneHoppyGuy is offline
 
Reply With Quote
Old 05-06-2012, 03:51 PM   #7
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,063
Liked 483 Times on 423 Posts
Likes Given: 266

Default

Quote:
Originally Posted by OneHoppyGuy View Post
guess I need to go do some reading but isn't it important to chill as quickly as possible to knock proteins out of suspension?
Yes...

7.4 Cooling the Wort

At the end of the boil, it is important to cool the wort quickly. While it is still hot, (above 140F) bacteria and wild yeasts are inhibited. But it is very susceptible to oxidation damage as it cools. There are also the previously mentioned sulfur compounds that evolve from the wort while it is hot. If the wort is cooled slowly, dimethyl sulfide will continue to be produced in the wort without being boiled off; causing off-flavors in the finished beer. The objective is to rapidly cool the wort to below 80F before oxidation or contamination can occur.

Rapid cooling also forms the Cold Break. This is composed of another group of proteins that need to be thermally shocked into precipitating out of the wort. Slow cooling will not affect them. Cold break, or rather the lack of it, is the cause of Chill Haze. When a beer is chilled for drinking, these proteins partially precipitate forming a haze. As the beer warms up, the proteins re-dissolve. Only by rapid chilling from near-boiling to room temperature will the Cold Break proteins permanently precipitate and not cause Chill Haze. Chill haze is usually regarded as a cosmetic problem. You cannot taste it. However, chill haze indicates that there is an appreciable level of cold-break-type protein in the beer, which has been linked to long-term stability problems. Hazy beer tends to become stale sooner than non-hazy beer. The following are a few preferred methods for cooling the wort.


I have to wonder why the OP "Really just dont like the idea of work chillers." IME/IMO, wort chillers are a great thing. The faster the chiller the better your cold break, the clearer your brew will be, etc... I went from IC chillers (that I made, so they weren't as expensive (each) as buying them) to a plate chiller and will never go back to using an IC. If I change the plate chiller I have now it will be to go to a larger model (like the longer one from Duda Diesel) to chill even faster. Although chilling ~7 gallons of boiling wort to ~60F (or lower) in about 10 minutes is pretty damned good. Considering I just stand there and watch the thermometers go down.
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote
Old 05-06-2012, 04:05 PM   #8
OneHoppyGuy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Concord, CA
Posts: 1,704
Liked 43 Times on 35 Posts
Likes Given: 52

Default

I was attempting to sound innocent and not cocky... thank you for providing an elegant response.
Some of you have probably seen my dual plate chiller design. The idea being to get that wort cooled as fast as you can pump it.
OneHoppyGuy is offline
 
Reply With Quote
Old 05-06-2012, 04:12 PM   #9
H-ost
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Bellevue, WA
Posts: 1,753
Liked 53 Times on 52 Posts
Likes Given: 108

Default

If you don't like chillers, look up no-chill many people use it. Or, you can buy a chiller. Just DO NOT put 5 gallons of 150+F wort in your fridge or freezer you will probably break the unit with how hard it would have to try.
__________________
"Wisdom isn't "thinking hard". It's experience." - PassedPawn
H-ost is offline
 
Reply With Quote
Old 05-06-2012, 04:15 PM   #10
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,063
Liked 483 Times on 423 Posts
Likes Given: 266

Default

Quote:
Originally Posted by OneHoppyGuy View Post
I was attempting to sound innocent and not cocky... thank you for providing an elegant response.
Some of you have probably seen my dual plate chiller design. The idea being to get that wort cooled as fast as you can pump it.
You, innocent??? LMAO!!! j/k

What size are each of your chillers?? Got any links you could send me showing it (don't recall seeing it)??


__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Thought I could do it, but need your help carter840 Other 19 01-30-2012 04:45 PM
new thought? greenspider Brew Stands 3 01-05-2010 08:20 PM
Has anyone thought about this? johnnyo1977 Other 9 12-26-2009 02:09 AM
Cooling my Wort....need advice please ILOVEBEER Chillers and Stir Plates 55 10-11-2009 05:45 PM
Wort Cooling Concept iceman80403 Chillers and Stir Plates 46 04-11-2009 03:45 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS