Originally posted by brain medicine
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By the logic used in the above comments, you are already using a glycol chiller for tanks too. So either way you are using a system that is already running. The heat transfer coefficient of the glycol is better than that of cold air. The mass of the chilling liquid is much higher and provides more heat sinking capability than the cold air.
I personally advocate for the jacket tanks as often as possible, but that is not to say it will automatically be a better solution in any given situation. It will be more efficient, however that may or may not provide you a good return on your investment. It may or may not be ergonomic. Chest freezers are great for hops and energy efficient, depending on volumes. Theoretically, if you use a line chiller, you may not need much walk in space for the brewery at all.
Serving temps are one aspect, but I prefer the ability to control temps independently for things like lagering, chill haze proofing, carbonating, and maybe even an occasional eisbock. I don’t like working in the cold room more than I need to because it’s uncomfortable. Drainage in the cold room has often been an issue in the serving vessel setups I have used also. Not saying serving vessels are bad, just saying I don’t like them as much comparatively, and that they aren’t as energy efficient, objectively.
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