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Old 02-02-2013, 10:21 PM   #1
lespaul23
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I have a standard 25' chiller for my 5 gal batches. Im looking at getting into 10gal batches. Is this something I really need to replace or can I get by for a while using this with my new setup? It takes me about 12-15min to cool 5gal of wort with this.

Has anyone tried cooling 10gal of wort with one of these?
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Old 02-03-2013, 04:34 AM   #2
Cyclman
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I typically do 5G batches, but have done a couple of 10G, which is my someday goal. No issues using the 25' coil- it definitely takes longer to cool, but nothing ridiculous. Eventually want to get a plate chiller, but they aren't cheap!

 
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Old 02-03-2013, 06:58 AM   #3
lespaul23
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Thanks for the info, im just hoping to get by for a while till I can come up with something.
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Old 02-03-2013, 07:26 AM   #4
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We used a 25' coil for 10 gallon batches for a little while but it seemed to take forever. So we bought a 50' coil and now use the 25'er for a pre-chiller with ice in a separate bucket.
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Old 02-03-2013, 07:46 AM   #5
Hopper77
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I assume a 25ft cool is cheaper than a 50ft? I would buy another 25 ft coil and add it to the one you already have

 
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Old 02-03-2013, 07:54 AM   #6
lespaul23
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Quote:
Originally Posted by Hopper77 View Post
I assume a 25ft cool is cheaper than a 50ft? I would buy another 25 ft coil and add it to the one you already have
I was thinking that..... I would just need to connect the two of them together and id be all set. But.... coughing up money for another one right now might not be doable since im thinking about grabbing 2 1/2bbl kegs for MT and BK and a burner.

If I can get by for a while with what I got i would like to.
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Old 02-03-2013, 10:11 AM   #7
atreid
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Even for a 10g, a 25' will get you from 100 C to 60 C very fast because of the temperature differencial as pictured in the classic equation :

Q = m Cp (T2 - T1)

That gap is critical against dms formation... Once it's done, the rest will take longer and longer, but it's less of an issue. Cold break material formation might be less effective I guess though... but it seems that it's not as big of an issue as hot break or dms...

If it takes more time to cool, I'd be extra careful about sanitation, the 30-45 range is much appreciated by bacteria....

 
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Old 02-03-2013, 10:59 AM   #8
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Chilling water temperature is the critical factor moreso than chiller length IME.

 
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Old 02-03-2013, 12:36 PM   #9
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If quick chilling is so important, how do the no chill guys get by? I mean, they put the hot wort into a plastic container and the next day or even days later the pour it intp their fermenter and pitch yeast. Why isn't DMS formation a problem for them but it is for those of us trying to chill our wort without a plate chiller or even an immersion wort chiller?

 
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Old 02-03-2013, 01:45 PM   #10
atreid
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Without trying to compete with the enormous thread about NoChill Brewing that's already on the forum...

NoChillers rely on a mix of:

-neat-freakness to prevent contamination

-long boils of at least 90 minutes to evaporate DMS and its precursors

Quite frankly, I find the idea insanely uninteresting...

 
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