I am asking for advice from the community.
In making my wet hop saison, I had a giant bag of whole cones in the wort, so that they wouldn't plug the wort chiller, which I used for the very first time. That was cool, I think I did that part correctly.
I thought I would be smart and I put my immersion chiller in ice water, +/-40F, then heading to the plate chiller (tap>>iced immersion chiller>>plate chiller). However, in running the wort out through the plate chiller into the fermenter, it came out at about 140F. And all of the break material ran out with the wort into the fermenter. I have subsequently chilled the wort to 80F, aerated with O2, and pitched the saison yeast starter. It's not showing any activity, but the starter took a couple days to start in the first place, so not worried about yeast health (yet).
When I have only chilled with the immersion chiller in the wort, I have been able to run it into the fermenter at 80F or less, and the break material goes to a fine-screen chinois which catches the material and hops, and then also aerates the wort at the same time.
Question: So, what should I have done differently with the plate chiller in order to get similar results? I am hoping for the awesomely cool wort runnings others talk about, and a lot less break material in the bottom of the fermenter before fermentation begins.
In making my wet hop saison, I had a giant bag of whole cones in the wort, so that they wouldn't plug the wort chiller, which I used for the very first time. That was cool, I think I did that part correctly.
I thought I would be smart and I put my immersion chiller in ice water, +/-40F, then heading to the plate chiller (tap>>iced immersion chiller>>plate chiller). However, in running the wort out through the plate chiller into the fermenter, it came out at about 140F. And all of the break material ran out with the wort into the fermenter. I have subsequently chilled the wort to 80F, aerated with O2, and pitched the saison yeast starter. It's not showing any activity, but the starter took a couple days to start in the first place, so not worried about yeast health (yet).
When I have only chilled with the immersion chiller in the wort, I have been able to run it into the fermenter at 80F or less, and the break material goes to a fine-screen chinois which catches the material and hops, and then also aerates the wort at the same time.
Question: So, what should I have done differently with the plate chiller in order to get similar results? I am hoping for the awesomely cool wort runnings others talk about, and a lot less break material in the bottom of the fermenter before fermentation begins.