I have a pump-fed 40-plate chiller on my brewstand, and it took me 90 minutes to get my 10-gal batch down to 85 degrees at a trickle.
I've gotta be doing something wrong, but I can't figure out what.
groundwater is 55-60 degrees year-round here, and I've set up a recirc for the cooling water, adding ice for my most recent batch. cooling water was never higher than 65 degrees, but I couldn't cool efficiently at all. very frustrating.
in the photo, you can see the setup, the trickle of wort at 85 degrees.
ball valve coming off the pump before the chiller restricts the flow. I recirculate/whirlpool for 15 minutes after knockout, then turn things into the carboys.