Wort Cooling with Ice

[cimirie]

The only time I've ever had a temp difference (fermenting wort to outside water) of more than 4 degrees (F) was when I did a huge imperial stout on a full yeast cake. Ferment took off within seconds (OK, obvious exaggeration) it was violent. Temp difference was about 9 degrees.

My setup isn't special, but I typically am only around 2* different. Those who are saying you average 5-10 degree differences... How is yours set up? What is the ambient air temp? Humid? I'm just surprised there's such a big swing.

 

[bottlebomber]

My setup isn't special, but I typically am only around 2* different. Those who are saying you average 5-10 degree differences... How is yours set up? What is the ambient air temp? Humid? I'm just surprised there's such a big swing.

Well 10 may be unlikely, but I think as much as 8 for the first 36 hours of a vigorous fermentation. I just have a large rubbermaid chest and fill the it up to the same level as the wort. I chill it initially with ice cubes to get the temp where I want, then I swap out frozen gallons of water 2x a day to maintain the water temp about 62. But at this time of year my garage is easily 90 degrees. No humidity though, unless I just brewed

 

[Esmitee]

Incorrect on both accounts the differential between the water temp and the beer temp is about the same as ambient air to beer, 5-10 degrees depending on the fermentation. And, those little fermometer strips are TOUGH. I have one that's been under water for about 40 of the last 52 weeks. What's more, I recently got a 7.5 gallon glass carboy, so I peeled that fermometer strip off and stuck it to the new carboy. Stuck like a champ.

WOW .. and this time I thought I was getting better . Well its the best I can do with with what I have to work with right now.. Ill take your word on the temp difference, But with the Fermometer, last time I just had wet t's around it, and not under water. It was falling off and changing to a white milky color?

I guess Im going to build the "Son of a Fermentor 38DD" ASAP. I know I really need to peg the Ferm Temps! To get the best beer I can brew

 

[JonK331]

Ya think so? Never tried an immersion chiller yet, So this what I have to work with. Thats why I got (2) 1/2 gal bins and the (4) quart bins. so I can ADD what ever I need to cool.Also to know the amount of water (per Large CUBE) I added. 2 times so far I didnt use the whole 2 gals of ice and used water to fill up to 5 gal mark. Mostly.....they were CHEAP. I think I spent 6 bucks or less for all, and they are Microwaveable, freezeable, and dishwasher safe. Hence, I can pour the boiled water right in them. Although I learned to let them cool to room temp before putting them into freezer.
Anyway.....it works for me!

What would you say the average time would be to take the wort down to 70* with a 25 foot 3/8 immersion chiller? Do you use one?

Yeah as long as everything is sanitized. I personally wouldn't put hot liquid in those containers though, there is a possibility of leaching. I would boil the water in a large pot and then let it cool with a lid on it. Sanitize the containers with star san and then transfer when cool. This method is neat because you waste zero water for cooling.

That's the chiller i use. It can take anywhere from 20 mins to an hour depending on ground water temp and agitation. Cant use ice in full boils though.

 

[bigbeergeek]

Pretty cool technique (frozen plus cold water). If I find a free fermentation bucket to use, I might do a stovetop partial boil batch and chill as described above, just for fun and simplicity.