Is there a way to ensure that wort is cool enough for yeast pitching after a single pass through the chiller (a recommended flow rate for the cooling water, for example)?
Yes, the chillers both have an adjustable dial thermometer on the outflow – as such, you can monitor the EXACT temperature of the wort. It has been my experience in all my years of brewing, that these chillers achieve an outflow of approx 70 – 75F at FULL flow, even in the summer time. The SUPER ULTIMA-BRU is equipped with DUAL counterflow chillers, so the thouroughput of the flow of wort is twice as fast, and both chillers have thermometers built in. Regardless of what chiller you are using, they are all dependant on one variable – that variable is the temperature of the tap water used to cool the wort. Of course, the wort can only become as cool as your tap water. If your tap water is 80F, then you would need to put an immersion chiller in a bucket of ice and have the water flow through that before it enters the system (you would effectively be cooling the water down to an acceptable level so it can in turn cool the wort). I have only had one customer in all of the hundreds of chille
Related Questions
- Is there a way to ensure that wort is cool enough for yeast pitching after a single pass through the chiller (a recommended flow rate for the cooling water, for example)?
- I’m brewing a lager, do I need to cool my wort to fermentation temperature before adding the yeast?
- I don want to spend a lot of money on a wort chiller. How can I cool down my wort?
