DustinHickey
Well-Known Member
Hello All,
I am in the process of devising a way to drain from my boil kettle through the ball valve via gravity through a plate chiller and then down into my fermenters and have a question regarding the chiller. My question is as follows:
I understand that plate frame chillers can easily clog and was wondering how necessary it is to strain the wort before passing it through the chiller. Also, if necessary, how do most people go about doing this? I am hoping for an in-line solution so I can open the valve and let it do it's thing. Eventually, I would like to add a hop back to this as well but do not want to rely on that becuse different recipies would not require that type of hop addition.
Lastly, how fine a strain are we talking about that will allow the chiller to work? I've tried fine strainers that instantly clog due to what I think is break material thus making a design for an inline strainer in my mind difficult.
Please let me know your thoughts when you can.
Thanks,
Dustin Hickey
I am in the process of devising a way to drain from my boil kettle through the ball valve via gravity through a plate chiller and then down into my fermenters and have a question regarding the chiller. My question is as follows:
I understand that plate frame chillers can easily clog and was wondering how necessary it is to strain the wort before passing it through the chiller. Also, if necessary, how do most people go about doing this? I am hoping for an in-line solution so I can open the valve and let it do it's thing. Eventually, I would like to add a hop back to this as well but do not want to rely on that becuse different recipies would not require that type of hop addition.
Lastly, how fine a strain are we talking about that will allow the chiller to work? I've tried fine strainers that instantly clog due to what I think is break material thus making a design for an inline strainer in my mind difficult.
Please let me know your thoughts when you can.
Thanks,
Dustin Hickey