Plate Chiller or new immersion

[MacGruber]

How big of a batch? I can get into the mid 70's in about 14 minutes using just tap water temp on a 50' chiller on a 6 gal batch. Since I use campden tablets for chloramine and don't normally pitch yeast to the next day I don't normally worry about chilling down to pitching temps, instead just getting it down to the 70's.

Why do you wait until the next day to pitch? Also, how do you keep the wort sanitary before pitching? Do you put it in the fermentor, put an airlock on, wait, then pitch the next day? What benefits do you get from this method?

 

[MacGruber]

The new chiller took my wort down to 63 degrees in under ten minutes while the kettle sat in an ice bath! Crazy.

 

[shelly_belly]

For those of you only doing 5 gallon batches and considering an immersion chiller:

I went from 50' 1/2" copper to 50' 3/8" copper with no change in cooling time - about 10 mins.