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Old 11-10-2012, 10:36 PM   #21
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Originally Posted by Yooper

I see that you're in GA- you're right, the tap water probably never gets very cold! I'm not sure what other brewers do in the south, but even if you got a CFC or a plate chiller, your tap water probably needs a prechiller or you could try recirculating ice water instead of water from the tap.
I'm on the AR/LA line. It took me ~20 minutes to chill my 5 gallon batch two weeks ago with a 3/8" 25' immersion chiller. That's with me constantly "stirring" with the chiller and prechiller to make sure I get the best heat transfer possible. Haha it's kinda exhausting. I plan to build a CFC soon so at least I can switch arms when one gets tired. Another idea my buddy and I have been kicking around is to pack a bottling bucket full of ice and then run tap water into the airlock hole and out the spigot. That way we can get much closer to 32 F water going into the chiller.

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Old 11-10-2012, 10:37 PM   #22
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How much of a height difference is there between your MLT and what your draining it into? Do you open the top while draining?

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Old 11-10-2012, 10:41 PM   #23
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Originally Posted by coolharry View Post
How much of a height difference is there between your MLT and what your draining it into? Do you open the top while draining?
Bottom of MLT is about 3 ft off the ground, with a piece of 16" tubing hanging down off the spigot. Yeah the top is open so it's not trying to pull a vacuum or anything.
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Old 11-10-2012, 10:54 PM   #24
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I live farther south. A pre-chiller is a huge time saver. My tap water is 80* in the summer and I run 50 feet of garden hose across my yard in the hot sun to my chiller. I use a 25' 3/8" pre chiller in a cooler full of ice and an a 50' 3/8" wort chiller. I cool 5 gallons to 65* in 12 minutes. You have to make sure that you keep both chillers moving for good heat exchange.
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Old 11-10-2012, 11:11 PM   #25
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It seems like you have a lot of time spent getting the wort from the mash tun to the BK, and a lot of time getting it from the BK to the fermenter. Are you doing a double batch sparge? Also are you trying to keep all the hops from the fermenter? I use a cooler mash tun with a bazooka screen and it usually only takes a quart or two of wort for it to clear and set the grain bed. It runs to the BK at full speed till it drains with no problems. I usually open the ball valve only 1/2 way while I vourlauf then open it to full. Max time 10 minutes to drain to BK on first half. Maybe 15 minutes on second runnings. I Have my diptube on my BK angled to the sidewall of the keggle so I can create a whirlpool with my mash paddle while I drain to fermenter. It is no more than 10 minutes to fill Fermenter. I think cooling is definately a time issue for you as well. I have the luxury of barely above freezing groundwater which will take me from boil to 80 in about 15 minutes using a 50 ft 1/2 inch IC. A prechiller may be the way you have to go in GA, but the time from tun to BK and from BK to fermenter are way too long.
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Old 11-10-2012, 11:35 PM   #26
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Originally Posted by 45_70sharps

Water ready the night before?
I use hot tap water to start. It saves little time getting the water temperature.
I do make sure the grain is up to room temperature by setting it out the night before. When I get my mill and start milling at home I'm a pre weigh them so that brew day goes faster.
Yea... I turn the burner on my mash water as soon as I wake up. I kinda don't count mash water heating in my brew time cause I am busy eating breakfast, coffee, head...
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Old 11-10-2012, 11:37 PM   #27
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I always make sure everything is clean and where it needs to be. I HATE cleaning during the brewing process or wasting time looking for something.
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Old 11-11-2012, 01:02 AM   #28
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Why are you heating up your strike water inside to save on propane? If you need 4-6 gallons I can't imagine a normal kitchen stove being able to heat that in a reasonable amount of time.
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Old 11-11-2012, 01:18 AM   #29
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I'm surprised people are using hot water from the hot water heater. I won't even make spaghetti noodles from hot water heater water.

My brew days consistently take 5-6 hours. There might be room to tighten that up, but I just relax or do something else during the dead time if I'm all prepped for the next step.
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Old 11-11-2012, 01:48 AM   #30
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Default Accelerated Extract Brewing

Switch to extract brewing

Use hot water from the house tap

If you have an icemaker in your fridge, use the entire box of ice as your cooling agent on the wort. You can cool 5 gallons to 100 degrees in about 60 seconds.

I make a 5 gallon batch of heavy ale in about 2.5 hours start to finish.

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