The wort needs to be chilled down as quick as possible while keeping it sanitized. Chilling quickly helps remove another group of proteins that need to be shocked out of solution by rapid change in temperature. This is known as the cold break. Rapid cooling also stops the production of DMS that would not otherwise be driven off by boiling. To chill I use a combination of a whirlpool immersion chiller (IC) and a counterflow chiller (CFC). During the winter when the ground water is cold I can chill with just water thru the IC and CFC.The wort is circulated thru the CFC and returned to the kettle to form the whirlpool.

The whirlpool does two things at once. It helps move the hot wort around the IC resulting in faster cooling. It also helps collect hop particles and break material into the center of the kettle. A diverter plate keeps this material from being drawn back into the kettle outlet. By whirlpooling most of the unwanted byproducts of brewing are left in the kettle and kept out of the fermentor.

I built a glycol chiller to help rapidly cool the wort during summer months when the ground water is warmer than the desired wort temperature. The glycol is chilled using an air conditioner. I placed the air conditioner condenser coil into the cooler. A submersible pump is used to circulate the glycol around the condenser and also to pump the chilled glycol thru the cfc when ready to cool the wort. With the use of ground water thru the IC and glycol thru the CFC I am able to chill boiling wort to 68 degrees in 15 minutes, even during the summer.

Once the wort is cooled to the proper temperature it is time to pump it into the fermentor.

To the Fermentor