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PS I recently bought the Anvil 7 Gallon Stainless Steel fermentor and it also fits in the chamber! You have to turn it to the side because of the handles, but it still fits with plenty of room (including airlock).

PS I recently bought the Anvil 7 Gallon Stainless Steel fermentor and it also fits in the chamber! You have to turn it to the side because of the handles, but it still fits with plenty of room (including airlock).

Yeah I think so! The collar is barely needed so all the extra room the collar offers is spare for a 1 gallon jug. I can fit my 1000 ml erlenmeyer flask with plenty of extra room.

I recently started purchasing quick disconnects to upgrade some of my hardware and ran across this forum. I made a bunch of purchases on Amazon and was afraid not all of the QD parts would fit properly since they were all from random manufactures. That being said, they actually all fit together...

So, I recently added mango to a 5-gallon Hefeweizen that I brewed. Here were the steps I took. 1) Bought 12 fresh mangos, peeled then chopped them up into chunks and froze them. It made about 5.5 lbs worth. 2) When ready to add to secondary/rack onto fruit (on day 8 or after fermentation has...

Very nice, that is the exact model I purchased! :mug:

I am from Louisiana so I know about the Texas heat. Very interesting, and thanks for the response! I am all about freezing some gallon Ziplock bags full of water the night before to create ice blocks and also having an ice machine in the fridge helps too. Buying 3-4 bags of ice gets expensive!

Thanks for the suggestion @mirthfuldragon. I will consider this after some experimenting with new equipment. Also, how lucky are you do not have to use an ice bath! Hopefully, groundwater temps in South Carolina will be similarly helpful.

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This is a pretty cool little arm to create whirlpooling during wort recirculation. I am waiting on my supplies to arrive to set up an immersion pump and also a recirculating pump. My plans were to use clamps and drape the recirculation tubing over the top of the BK, or possibly submerging the...

Recirculating the wort in the above description with your idea could easily be done. Just stick the output wort hose down into the wort. Does it really matter when wort temperatures are above 80F, could it calls off flavors? That's a great question, I do not know the answer.

Yess!! Cheers :mug:

Hey @day_trippr! So after the suggestions, I plan on going with the following setup. Shoot me any advice, thanks, everyone!

Any advice on how to "move the wort" other than sitting over the kettle and shaking the wort chiller or stirring the wort like a mad man??

Great thanks for the advice. All in all, it sounds like it applies recirculation, requiring less effort from me, and saving some water as well. Which is what I want! Thanks again.

Gotcha, that makes sense. Curious to know about how long it takes? From the end of the boil to the end of traditional immersion chiller without pump/switchover, to pitching temps.

So something like this is what you have and are suggesting? Thanks again!

Yes, this is entirely the case. I have to constantly agitate and stir both tanks to get the temp down fast. I am willing to sacrifice a few minutes on cooling time, in exchange for less effort during the entire process. Thanks for the reply!

It sounds like our setups are the same currently! My current setup is using water from a water hose/water pressure and no pump. I hook up the hose water to a pre immersion chiller in the ice-cold cooler. The output water is super cold running into the immersion chiller in the BK with the hot...

Hello everyone! I am interested in automating my wort cooling process. Currently, I am using the setup shown in the first image below (2 immersion wort chillers, one in the BK and one in an insulated Ice Water Cooler). It works for the most part and cools my water in about 10 minutes with...