How long immersion chiller

Usually this is a net win. Running a coiled wire inside your tube is a poor mans way of getting the effects of convolution. Stirring your wort continually while the chiller is running can improve your efficiency, but also means you will have more trub in your fermentor. A counterflow heat exchanger is the most efficient type of exchanger. This quora answer does a pretty good job explaining why. I recently switched to all grain brewing, which requires a full boil, and therefore more cooling power.

My next project is to convert the copper tube I call an immersion chiller into a counter flow heat exchanger. When I priced out all of the fittings and tools, I found it would be a little more expensive than buying another 25 feet of copper pipe. In theory yes, but for most if not all homebrewers it's technically not feasible.

The total heat exchange, in this case, is a sum of heat exchanged by conduction and convection. The conduction part, roughly saying, is only a function of coil material , temperature difference between the surface and the bulk fluid dT , surface area and specific heat coefficient of the liquid flowing through the chiller.

The convection portion is a function of surface area, dT and convective heat transfer coefficient. So, increasing the velocity of the liquid being pumped through the chiller will increase the transfer of heat.

For your second question I would say that there will be an optimal length for each dT, if we keep the flow inside the chiller constant. In practice, I try to keep the dT as big as possible and slowly move the chiller in the hot wort increasing the convection portion. Sign up to join this community. The best answers are voted up and rise to the top.

Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Learn more. Immersion wort chiller length Ask Question. Asked 4 years, 4 months ago. Active 4 years, 4 months ago. Viewed 2k times. Will a 50 feet copper immersion wort chiller chill twice as fast as a 25 feet?

Improve this question. Philippe Philippe 4, 1 1 gold badge 11 11 silver badges 32 32 bronze badges. I'll be building one soon, and I hesitate between 25 and 50 feet Get's the job done in about 15 min, so no need for 50' in my case.

Add a comment. Active Oldest Votes. Ideally you will have as much submerged surface area as possible. Improve this answer. The beer making process begins by mashing malted grain and then boiling hops within that mixture to create a flavorful extract. This is known as wort. The danger zone is between these two temperature points. A chilling device helps quickly reduce the temperature of the wort to create the appropriate environment for fermentation to take place.

There are several popular methods for chilling the wort quickly and bringing it to a suitable temperature for fermentation. Some people use a simple ice bath, putting the kettle of hot wort in a large bucket or tub of ice water.

Although this method is simple and inexpensive at first, it comes with a number of cons. Most people do not have high-capacity ice machines in their home so they are forced to purchase bags of ice from the store, which can add up very quickly.

Additionally, during the slow method of chilling, particles can form in the liquid, making the wort turn hazy or even chunky. An immersion chiller is a slightly more complex method of chilling wort, but it provide more clarity and an overall high quality in your final product.

An immersion chiller is a far more effective way to quickly reduce the temperature of your wort. Also, as a more cost-effective option than ice baths, an immersion wort chiller is a purchase that you only have to make once that will serve your cooling needs for a lifetime. The immersion chiller itself is rather simple, but must be properly crafted to be effective in its use.

It is made up of copper piping, heat-safe tubing and metal fasteners. The design consists of copper piping that is coiled in a uniform pattern with each coil stacking on top of another. On each end of the piping is a tube that is constructed from vinyl made to withstand high temperatures from boiling water. The vinyl tubing is securely attached to the copper piping with metal fasteners.

Some models also have a hose or faucet adapter on one end for easy attachment. The basic principle behind immersion wort chillers is pretty simple. The copper tubing, usually around feet long, is formed into a large coil. Other opinions on this? A chiller is a machine that removes heat from a liquid via a vapor-compression or absorption refrigeration cycle.

This liquid can then be circulated through a heat exchanger to cool air or equipment as required. So far, so good. The patina is probably not harmful, but I usually take five minutes with some copper polish to clean it up while waiting during mashing. Shop around for copper prices. Get spring-style pipe benders when you get your piping, it will make a chiller better looking, better flowing, and allows you to make a more than 90 degree angle which decreases possibility for contamination.

If you gravity siphon, be careful. The water coming through at first will be about degrees. The bricks keep the top 2 inches of the kettle out of the ice bath so none gets into the wort. NOW comes the part no one else seems to be doing out there and this is where our ice bath chilling is stepped up to chill 5. From flame out to yeast pitch including transferring from kettle to fermenter with an auto siphon is NEVER more than 25 minutes. None of our beers have had any adverse affects from our version of immersion chilling.

When our sanke keg mash tun is finished we may be goin stainless immersion chiller to maintain the finish and not even be concerned with any patina as well as the stainless chiller can do double duty as a mash heater in our rubber covered sanke mash tun. I transfer to the fermenter the next day once the wort is under 30C, tweak the last few degrees with a couple of ice packs, and pitch the yeast.

Previous post: Best Hop Techniques for Homebrewing. Follow BeerSmith When brewing beer, its critical to quickly cool your brew before adding yeast to minimize the chance of infection. Some of the advantages include: Reducing the chance of infection — your wort is vulnerable to bacterial infection when it is warm and has no yeast added. You want to minimize the chance of infection by cooling rapidly and pitching the yeast as soon as practical. Improved clarity — When you rapidly cool hot wort, many of the heavy proteins and tannins will no longer be soluble and will fall out of the wort.

Some popular wort cooling systems include: Ice Bath Often beginners immerse their entire boiling pot into a tub full of ice water. Immersion Chillers The simplest solution for most homebrewers, an immersion chiller pictured above is a coil of feet of copper tubing that is immersed in the hot wort in the pot. Counter-flow Chillers A counter-flow chiller is a coil that contains two tubes of different diameters, one placed inside of the other.

Building an Immersion Chiller An immersion chiller shown in the picture above is simple for the average brewer to construct and maintain. Don't make another bad batch of beer!