Post #1 made 5 years ago
Hey there, I brew in an apartment and an immersion chiller seemed a bit difficult. The no chill method was a bit time consuming for me so I've built (maybe fairly naively) a jockey box style chiller that I fill with ice and connect to my urn to spit out chilled wort straight into my fermenter (the funnel in the picture is just for pouring sanitiser through it). It chills wort great, I can get a 20-22C wort in about 10-15 minutes using 3 bags of ice for 19 litres into the fermenter. I adjust the flow rate on the bottom tap to increase or decrease cooling and can get wort to around 17C if I dribble it through. A couple of downsides are that after 3 bags of ice the vessel will overflow (should have used a bigger esky it's only 15 Litres) and one possible downside I wanted some opinions on is the cold break going into the fermenter. As far as I understand from reading Palmers How to Brew, one of the main reasons for fast wort chilling is to form and seperate out some of the cold break. With my chiller the cold break is formed but all goes into the fermenter. Anyone have any thoughts on this or possible work arounds?
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