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Thanks, Misplaced_Canuck! I reconfigured the placement of the CFC yesterday and was successful in getting through a walk through with just water so hoping for smooth transition for next brew day.

That makes good sense. I was trying to just keep everything going through pump but may need to switch to gravity. My stand has burner pretty low so it would require some reconfiguring but it is a good idea. Thanks for the suggestion.

Thanks bailey mountain brewer, I may need to try that.

Thank you, Vale71. Good point on turning the CFC back into an IC. As for the pump location, it is already well below the BK. So, my thought now, based on hydrostatic pressure is that too much wort during sanitation recycle must have gone back to BK leaving an air pocket somewhere in the circuit.

Hi, I recently switched to a counterflow chiller from IC. I use a March pump located on the bottom of my brew stand which goes to the CFC which is positioned on the stand with wort out at same level as Whirlpool port on kettle. So, the cycle is Kettle to Pump to CFC back to Whirlpool arm of...

I added a whirlpool arm to my brew kettle and temp drops very quickly while recirculating wort with March pump and running cold water through immersion chiller. Be sure to center the immersion chiller in kettle so whirlpool can work it's way smoothly around the kettle. I started off placing it...

Kindogg hit it perfectly as the ad was meant for their current followers. Now, from a marketing standpoint, what does that show? 1. AB actually has someone in their employment or a contractor they are paying who realizes and acknowledges they are losing business to craft breweries. 2. Their...

Should be a winner. May need to try for my next brown. I like the EKG and the quantity.

Count me in! Thanks!

I know this is getting off topic of to secondary or not but I have always felt temps can be a contributor to whether it is needed or not.

It's easy to get it down in the high 60's by using a pre-chiller prior to CFC. (Ground water is crazy warm in August). The problem comes in maintaining it. Generally, fermenter temps will creep up by next morning. Then internal temps from an already warm fermentation can drive it on up to mid...

Good point, Denny. How long would you allow an ale using Wyeast 1056 to sit hovering between 72-76 F on a full yeast cake after the first 72 hours?

I have tried both ways over many years of brewing. One issue that does not get discussed much in this thread has to do with temperature during fermentation. In warmer climates, during the summer, it is difficult for some brewers to stay below the higher end of the temp scale for a particular...

"hello" thanks for idea. Good tutorial to view. Never thought about stopper handling 8- 9 gallons above it but looks like it can work and remain sealed. Was thinking I had to go with a typical bulkhead kit. This can be much easier.

I am trying to figure out what thermometer and fitting works best for a cooler MLT. I'd like to mount it in the wall and would like any input from anyone who has done this. What items are needed? Thanks for input!

If you are going to stir, do it thirty minutes before vorlauf and let things settle back down. I agree with progmac, it probably adds efficiency. Otherwise, it's going to make vorlauf longer to get to clear runnings if you stir too close to vorlauf time. I've always stirred with thirty minutes...

If you have 45F water coming out of faucet and are only getting down to 90F with wort to fermenter, it's probably the wort needing to run upward through chiller in order to attain full contact with wall of CFC as day_trippr mentioned. You don't have to wait til next brew session to test out...

None in Franklin that I'm aware of. Have you checked with anyone at the LHBS on 8th Ave?

Zdbrown, yep, I noticed the blocker alters the whirlpool. I may put it up for sale shortly. Any offers?