8 replies to this topic

[Dean Palmer]

No, it's not the cheapest solution, but it sure is efficient down here in Florida where the ground water is already above 80F. I have used all the regular methods of chilling including immersion, recirculating immersion, ice water pumps and chillers, pre-chillers, single plate chillers etc. This is the best so far in terms of speed and the amount of ice (and water) used. Of course this only makes sense for larger batches and to cut time off the day when that is a critical element. Of course a quick chill is always good for your wort, but in most cases the other methods make a lot more sense in terms of cost and practicality.The first chiller uses tap water, and the second is connected to a submersible pump in ice water.I think the biggest benefit has to do with the fact that unlike recirculating back to the kettle where you are still working against a huge amount of retained heat in the burners and kettle, you are getting the pre-chill and final chill done with no effect from the kettle and burner. That latent heat can be a huge factor. In previous runs with a single chiller straight to the fermenter, I just wasn't happy with the amount of chilling and the amount of ice used. More pics of the entire setup on my website. (yeah, you saw this posted on other forums too :-) )

[andy77]

That is one clever, sexy, $475 chiller. How fast are you able to pump 5 gallons through at your pitching temps?

[Dean Palmer]

That is one clever, sexy, $475 chiller. How fast are you able to pump 5 gallons through at your pitching temps?

5 gallons went through at full blast on the March pump, which was faster than I could tell the folks watching what they were seeing :-)The temp was below 60F into the fermenter, and that was as low as the Brewmometer went. I was too busy at The Big Brew to get out my digital thermometer to see how really cold it got. The temps and speed were unreal. I already loved my first Therminator when I recirculated back to the kettle until pitching temps, but now I'm really spoiled! Now to find a way to pay the credit card bill!

[MyaCullen]

5 gallons went through at full blast on the March pump, which was faster than I could tell the folks watching what they were seeing :-)The temp was below 60F into the fermenter, and that was as low as the Brewmometer went. I was too busy at The Big Brew to get out my digital thermometer to see how really cold it got. The temps and speed were unreal. I already loved my first Therminator when I recirculated back to the kettle until pitching temps, but now I'm really spoiled! Now to find a way to pay the credit card bill!

Awesome idea, but I highlighted the rub of this situation. damned money.Luckily I live in a pretty cool climate, goundwater here never broke 60 last summer

[ncbeerbrewer]

Nice Idea Dean. Wow being here in NC the ground water is already heating up as well. I noticed that two weeks ago trying to chill a Kolsch. I rely on my freezers now a days after I used the Immersion chiller. I guess all I need to do now is figure out how to get a pump and those chiller plates. Nice setup thanks for the suggestion too.

[drewseslu]

I use two Therminators in line for my knock outs at MBC. I'm still OK with ground water, but I'll be switching the second one to what you're up to pretty soon.

[zymot]

Dean,Excellent design. I like it alot.I notice you use one of the greatest inventions for the homebrewer, garden hose quick disconnects.I got a set on my garden hoses and I am very glad I did. They work well and are easy to use. I wrap the permanent hose fittings with a buttload of teflon tape. The quick disconnects do not leak.The other beautiful invention is the garden hose Y-adapter with an individual valve for each side of the Y. I think I paid $1.29.I do not know why, but I do not see these things touted on bulletin boards very often.zymot

[gnef]

I have to say I am quite jealous. I am still just using the recirculating immersion system. You are right about the latent heat from the burners - this is why I use the initial exit water to spray on the outside of the kettle and the burner. The water quickly turns to steam to remove the heat on the kettle, and equalize the temperatures to that of the chilling wort.Also, where did you get the diamond plate?

[Dean Palmer]

Also, where did you get the diamond plate?

I got the diamond plate at a local marine scrapyard (same place I've found kettles too). Any local metal supplier will also stock it, and can cut it to size if they don't have a scrap piece that fits your needs.