This should have been obvious to me, but now in September our tap water is probably the warmest it will be all year here in NYC. It was just below 70. I needed to chill my 5 gallon batch and I couldn't get it below 80, unless I had all day. But my hose to my immersion chiller is long so I coiled it up and stuck it into an ice water bucket, and within minutes I had the wort down to 70.
Like I said, this should have been obvious, and I'm sure it is used by many of you in the warmer climates. It was new to me. Now that I've done it, I'm thinking that I can get my wort down to lager pitch temps when I need it. I would need an even longer hose I think, or maybe a dual purpose jockey box, for both serving and chilling, that is more efficient on the heat transfer.
Like I said, this should have been obvious, and I'm sure it is used by many of you in the warmer climates. It was new to me. Now that I've done it, I'm thinking that I can get my wort down to lager pitch temps when I need it. I would need an even longer hose I think, or maybe a dual purpose jockey box, for both serving and chilling, that is more efficient on the heat transfer.