I've read a bunch about people pumping the output from their chillers back into the brew kettle to chill it quicker.
This seems counter intuitive to me.
This would bring the entire volume thru the temperature range where it is valunerable to infections slower while exposed to the air.
To me it would be better to go straight to the fermenter as the wort is not exposed to the air and potential contaminents (assuming proper sanitation) while going thru this temperature band.
I know my wort stays above 200* with the lid on gravity feeding 10 gallons thru my 3/8 CFC.
Secondary British all Amarillo IPA, Calypso
Conditioning Decoction maddness, FlyingJess Ale
Drinking Oatmeal Chocolate Stout, Oaked Bourbon Chocolate Stout, Dry Mead)
Up NextScottish ale and Dopple Bock
Always ready for the wack snack attack, I carry sandwiches around in a straight edge style JanSports backpack.
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