brewinhard wrote:BSBrewer wrote:brewinhard wrote:I have recently purchased a submersible pump to recirculate ice water through my immersion chiller to help speed up chill times.
I added this to my setup a couple years back and it made a HUGE difference in my chill times.
I actually use a Chugger pump for my whirlpool with the IC on tap water until I get to 70-80F (5-10 mins depending on time of year). Then I switch to recirculating ice water for another 10-15. With that I can be at 45F in 15 mins in the winter or 25 mins in the summer. That gives me just enough time to use the wastewater from the initial chill to clean my mash tun and other "early stage" equipment. And crack a beer
So you are seeing times of 25 total minutes - 35 total minutes to get to lager pitching temps depending on time of year? I see you are in Texas too, which is impressive for those times. Is that for 5 or 10 gallon batches? How much ice do you typically have to use to get down to those temps?
Yes, in Austin. 5.5G to the fermentor so I'm chilling about 6G of wort and intentionally leaving 1 or 2 quarts behind with the trub.
It used to take me an hour or more just to get to ale temps. Of all the purchases I've made since starting, the pump made the biggest difference when I consider both the time it saves me every brew day and the improvement it made in my beer.