Cold break.

[MT's AZ Ale Haus]

After all the reading I've done, I've been so focused on getting my wort chilled to pitching temp in under 30 mins, its been stressing me out.
On my last batch I just left the Wort cool for 40 in the kettle, then I drained it into an Ice bath and let it set for 20 more minutes.
I got down to 70° and definitely got my cold break...

I guess well see the results in about 6 weeks

 

[Rob2010SS]

Well done. I've been investigating how to chill mine faster as well, as I don't think I've broken 30 minutes yet.

I've been using this guy from NB up until now...

Now, after my birthday this weekend, I'll be using this guy from JaDeD...

Curious to see my time improvement using this...

 

[myndflyte]

I upgraded to a Jaded chiller last year. It is a game changer. I use a power drill attached 5 gallon paint stirrer in combination with the chiller and when my groundwater was still cold, I could get it to pitching temp in less than 10 min. I have absolutely no regrets in that purchase.

 

[Rob2010SS]

I upgraded to a Jaded chiller last year. It is a game changer. I use a power drill attached 5 gallon paint stirrer in combination with the chiller and when my groundwater was still cold, I could get it to pitching temp in less than 10 min. I have absolutely no regrets in that purchase.

That's awesome to hear!! I was really hoping it made a huge difference. I got mine though and it doesn't have tubing to connect it to a sink like the smaller one I have. What'd you use to connect it all up?

 

[Rodent]

I'm not worried about hitting pitching temp within x minutes of flameout, as I typically chill to 170F and then perform a whirlpool hops addition for 30 minutes before chilling further to pitching temp.

After hitting temp I transfer to a carboy, aerate, load into a temp controlled freezer to stabilize, and then pitch only after the temp controller is no longer cycling every 5 minutes or less to maintain my set fermentation temp +/-1F.

IME a 25' 3/8" copper submersion chiller gets me to pitching temp in 10-15 min for a 5G batch size of RIS/2xIPA utilizing water from our 75' deep well. Temp change from winter to summer is less than 3F at the exterior valve I pull chiller water from.

I've recently upgraded to a 50' 3/8" chiller so I can reduce the time I spend out in the elements this coming winter.

 

[myndflyte]

That's awesome to hear!! I was really hoping it made a huge difference. I got mine though and it doesn't have tubing to connect it to a sink like the smaller one I have. What'd you use to connect it all up?

I do my brewing outside so I just hook it up to the garden hose. I'm guessing you are able to hook a garden hose hookup to your kitchen sink? If so, just use the tubing from the old chiller and go to the hardware store and just get garden hose fittings with a barb size that fits the hose. Just be sure to get some hose clamps too so you can make it leak tight.

 

[RM-MN]

After all the reading I've done, I've been so focused on getting my wort chilled to pitching temp in under 30 mins, its been stressing me out.
On my last batch I just left the Wort cool for 40 in the kettle, then I drained it into an Ice bath and let it set for 20 more minutes.
I got down to 70° and definitely got my cold break...

I guess well see the results in about 6 weeks

Stop stressing and relax a bit. The critical cooling is from the boil to less than 170F. and then only if you have late addition hops because in this temperature range, the hop oils are still being isomerized and will cause more bittering and you will lose more of the flavor and aroma. Once cooled below 170, the isomerization mostly stops.

For some of my beers that have only bittering hops I may go "no-chill" and just let the wort cool overnight.

 

[Kealia]

I'll add that you are going to be amazed at how much quicker the Hydra chiller is compared to your 'normal' immersion chiller.

 

[jpakstis]

I'm another Hydra fan. I used to have a stainless steel IC and it would take about 25-30 minutes to get to pitch temps. The Hydra gets it down in under 10 minutes. I also like to whirlpool/hopstand around 170 and it actually gets it from boiling to 170 in about 50 seconds. In fact it does it so fast that I had to install a ball valve on my garden hose because in the time it would take to get to the spigot to turn it off it would drop another 20 degrees. Mine connects with a regular garden hose since I brew outside.

But to the OP's question - I wouldn't be stressed. You will eventually get that cold break out, either during chilling or post-fermentation.