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Thread: Best options for chilling wort IN the BK/WP

  1. #1
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    Best options for chilling wort IN the BK/WP

    We have a 15bbl combi setup, so no way to cool the vessel or its contents other than using the hx or dumping cold water in. Anybody have some different ways of chilling the wort? Wed like to use some extracts but they are recommended for hot side and in the 40-60%aa range so we worried about excess bitterness if we cant get down towards 180ish prior to adding.

  2. #2
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    I don't understand why you are concerned by excess bitterness and why you would want to cool to 180 before addition - simply add a bit less extract.

    Having said that, why not simply recirculate some of the wort via the PHE? That way you recover the maximum amount of energy. Surely this has to be easier, accepting the possible need for additional pipework or hoses.
    dick

  3. #3
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    As stated, we want to add the hops (extract) without getting a bunch of bitterness. Cant explain it more simply than that.

    As we aren’t using solely extract, wed prefer not to get pellets plugging up the hx as happens. Hopefully folks have some creative solutions to the small system limitations.

  4. #4
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    Maybe get a HERMS HLT, fill the HERMS HLT with ice water or really cold water, pump wort from the BK through the HERMS tanks coils that are submerged in the cold water and recirculate back to the BK’s whirlpool arm until you hit your target temp??? The HERMS coils would have a larger diameter than a plate heat exchanger so your hop particles should pass through fine without clogging.

    Or build a VERY large copper cooling coil that could be lowered into the BK’s manway and run cold water through it to cool the wort like in home brewing???

    Or just pump off a small amount of wort like less than a half a barrel, chill it down with a home brew style immersion chiller, add your hop extract for the full 15bbl batch to this small sample of wort, add this concentrated extract hopped wort to the FV, then proceed to knockout from your BK to your FV using your normal practice and your concentrated hop extract sample will naturally mix into your batch???
    Last edited by Catfish002; 10-05-2019 at 08:29 PM.

  5. #5
    Join Date
    Jun 2010
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    We also have 18 BBL BK/WP. When we want to ad WP hops at 190F we push wort thru HX back to BK. We also have strainer before HX as we would not plugged the HX.

    Is this what you are asking for?

  6. #6
    Join Date
    Apr 2018
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    Minneapolis, MN, USA
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    Quote Originally Posted by brain medicine View Post
    As stated, we want to add the hops (extract) without getting a bunch of bitterness. Cant explain it more simply than that.

    As we aren’t using solely extract, wed prefer not to get pellets plugging up the hx as happens. Hopefully folks have some creative solutions to the small system limitations.
    We chill our wort before whirlpool hop additions through our heat exchanger. For most of our IPAs no hops added before the whirlpool so hop material clogging our heat exchanger is not an issue, though hot break is. Here is what we do: we whirlpool right after the boil ends, dump the hot break off the kettle, cool through the heat exchanger and back to the kettle, second whirlpool with hop addition, knockout.

  7. #7
    Join Date
    Mar 2003
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    Minocqua WI
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    Quote Originally Posted by dick murton View Post
    I don't understand why you are concerned by excess bitterness and why you would want to cool to 180 before addition - simply add a bit less extract.
    Having said that, why not simply recirculate some of the wort via the PHE? That way you recover the maximum amount of energy. Surely this has to be easier, accepting the possible need for additional pipework or hoses.
    Dick - I've loved seeing you here over the years and have benefited from your insight. However you need to realize that over here in the states we are inundated with overgrown homebrewers full of un-earned confidence. No apprenticeship, no attempts at formal education. Snotty comments like "Cant explain it more simply than that." are to be expected. Sad but true, hence I've stopped trying to comment for quite a while now. Not everyone can be helped. God Speed.
    Brewmaster, Minocqua Brewing Company
    tbriggs@minocquabrewingcompany.com
    "Your results may vary"

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