How to choose a chiller for cooling wort? |
Posted: September 27, 2017 |
When you fill a mug with a home-brewed beer, the first thing you look at is how well the beer is carbonated and the level of its purity – the characteristics that put a proud smile on any brewer’s face. And the majority of brewers believe that a truly delicious, pure beer is the result of fast and correct wort chilling. I wrote an article in which I compared three devices that are usually used for chilling beer wort. In this publication you will get to know the principles of work of each of these devices: their advantages and drawbacks. But if you prefer to get some information on one of the models in particular, read this article. You will find a detailed buyer’s guide and an objective overview of the best models of wort chillers. Immersion wort chiller Wort chillers are made, mainly, of copper pipe, in a form of a spiral which is attached to hoses on both ends. The inlet of the pipe receives cold water and a heat-exchanging process begins. To ensure a sanitary environment, wipe the surface of the chiller with any bactericidal agent or place an empty chiller into boiling wort 10-15 minutes prior to the end of the brewing process. Cooling with an immersion wort chiller to 15 degrees takes about an hour. If you combine chilling in the tub and an immersion wort chiller together, the cooling time will decrease by half. You can buy a wort chiller in any specialized store or you can make it yourself. All you need is a copper pipe, two connectors, a hose and some skill. The biggest advantage of an immersion wort chiller is its sanitation by immersing it into boiling wort. Rinsing the chiller after using it is also very convenient: only the outside of the chiller needs to be rinsed. Cooling with an external chiller The wort is run through external chillers – located outside the wort brewer in cold water – and into a fermenter. This type of cooling takes about 15-20 minutes. But the wort chiller must be cleaned and sanitized. The easiest way to clean the interior surface of the chiller is to let hot-boiling water run through a chiller for 15 minutes. After the wort gets cool, it is necessary to also let hot water run through a chiller to get rid of the remains of the wort. Plate wort chiller It is one of the most effective ways to cool the wort. It is also a very popular cooling method among craft breweries. Plate wort chiller contains a lot of metal plates that touch each other. There is an inlet and an outlet for wort and cold water. In other words, the wort runs through a chiller in one direction, and water – in the opposite direction. The heat exchange is very effective and the cooling process is very quick. Plate wort chillers come in different shapes and sizes and are made by various manufacturers. Depending on your method of beer brewing and your brewery, you can choose the type that will be a perfect match for your brewery. Long plate wort chillers are the most effective because they help to cool large volumes of wort. This type of chiller cools the wort from boiling temperature to the temperature of adding yeast to the wort in no time.
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