Brewing Better Beer: Use an Immersion Wort Chiller

Тәжірибелік нұсқаулар және стиль

One of the best ways to improve the quality of your homebrewed beer is to rapid chill the wort to yeast-pitching temperatures. In this video, Northern Brewer shows you how to do just that by using one of our immersion wort chillers.
www.northernbrewer.com/collec...

Пікірлер: 37

  • @oslaf3323
    @oslaf33234 жыл бұрын

    Very informative, thanks - did my first ever gallon of wort yesterday and was looking into better/quicker ways to cool it. Thanks. Subscribed.

  • @Cpculliton
    @Cpculliton12 жыл бұрын

    I had a hard time cooling it last time, I see now it was because I lifted the wort chiller out too soon, thanks guys!

  • @pietasx8725
    @pietasx87259 жыл бұрын

    Great video. Few stop to explain the details of this.

  • @kylecantrell7154
    @kylecantrell71546 жыл бұрын

    good job cross threading the faucet fitting

  • @chubbymermaidbrewing
    @chubbymermaidbrewing12 жыл бұрын

    Thank you I have been saying the DMS increases the longer you whirlpool!!

  • @jean-francoiscartier658
    @jean-francoiscartier6588 жыл бұрын

    Thanks

  • @jorgeespinosa8550
    @jorgeespinosa85508 жыл бұрын

    is it beter to use steel 430 instead of bronze or brass in pipe conections lake tees or elbons?

  • @kirbsmeister2
    @kirbsmeister211 жыл бұрын

    I didn't really see the point in a wort chiller until I actually tried to cool 15L of wort in a sink! :P According to Palmer, removing chill haze also stabilises the beer so it'll keep for longer, another advantage to active chilling!

  • @seamushargadon99
    @seamushargadon999 жыл бұрын

    What If one added frozen blocks of ice to cool down the wort to assist with the cooling. Sar-Sea.

  • @SeijinDinger
    @SeijinDinger8 жыл бұрын

    would it help if you did the ice bath while using the chiller?

  • @eshbyesh

    @eshbyesh

    7 жыл бұрын

    I would think so...

  • @suwirwong
    @suwirwong8 ай бұрын

    Is there side effect if your wort chill too fast?

  • @NorthernBrewerTV

    @NorthernBrewerTV

    7 ай бұрын

    Not that I can think of. The faster you can chill your wort the better, giving the wort less time exposed to potentially bad critters in the air. Chill fast and pitch the yeast as soon as you can.

  • @zxinfinity
    @zxinfinity10 жыл бұрын

    Does it matter whether the cold water enters from the top or bottom of the coil?

  • @erichowell4163

    @erichowell4163

    7 жыл бұрын

    Cold water should enter the top of the coil. That way, the colder water is cooling the hotter wort which is at the top.

  • @parkex9840

    @parkex9840

    5 жыл бұрын

    @@erichowell4163 it wouldn't really make a difference actually. If you think about it scientifically you're essentially removing energy (heat) from the wort boil. There is an assumption that "hotter water" cools faster but that's not actually true. It will take the same energy to reduce the water from 150C to 149C as it will to cool from 1C to 0C. which is essentially the reverse definition of a calorie. So really what is important is that you have an extremely large surface area throughout the entire wort as that is what will be the largest contributing factor to the exchange of heat between the chiller and the wort.

  • @boatbuilder1954
    @boatbuilder19547 жыл бұрын

    So if cooling the wort as fast as possible then with a 5 gallon batch and you typically are only boiling 2 1/2 gallons and then after cooling add the remaining water to make your 5 gallons, why not after boiling then add your other 2 1/2 gallons of water say at 70 degrees or so then add the wort chiller to bring it to your pitch temperature?

  • @kathrynhogg4145

    @kathrynhogg4145

    7 жыл бұрын

    The biggest issue is where are you going to add the extra water to? If your pot was big enough to hold 5 gallons, then you would be boiling 5 gallons. You definitely don't want to add hot wort to a glass carboy or plastic bucket.

  • @rvadventures5099

    @rvadventures5099

    7 жыл бұрын

    What I am saying Kathryn is 1,boil the 2 1/2 gallon of your wort, 2,after your boil is timed out (finished) add the remaining amount of water to make 5 gallons,3,add chiller to bring temp to 70 degrees and then put this in primary fermenter. Note, I use a 6 gallon kettle to boil my wort.

  • @lucasmoka3529

    @lucasmoka3529

    3 жыл бұрын

    Yes if the water is boiled before and chilled with the lid on. If not you’re going to contaminate your wort.

  • @raywhatley2201
    @raywhatley22013 жыл бұрын

    Is it unwise to use both a wort chiller and a sink full of ice?

  • @williamakers1101

    @williamakers1101

    3 жыл бұрын

    seems like it would be even more effective. The goal is to just chill it as quickly as possible, right?

  • @brx006
    @brx0068 жыл бұрын

    there's no point using it for the purpose of avoiding contamination, as soon the wort get chill then the bacteria will start to entering the wort because with that chiller you can't close the kettle with lid. any thought?

  • @bigrsmith

    @bigrsmith

    8 жыл бұрын

    +kadek sad We notched out the lid so the lid can be left on while running the chiller. Only notch the lid big enough for the copper pipe to fit. Works great at keeping stuff out and still letting you use the chiller.

  • @heidijanes7418

    @heidijanes7418

    5 жыл бұрын

    The above comment was also meant to be a reply to you.

  • @MTkr19

    @MTkr19

    3 жыл бұрын

    Come on, it's not THAT sensitive... Unless you're brewing professionally or inside a barn, the wort will probably be fine after 15 min in the open.

  • @billywray4524
    @billywray45242 жыл бұрын

    no phone support with northern brewer. i guess they are to busy at any rate i dropped them after 20 years and went to more beer

  • @NorthernBrewerTV

    @NorthernBrewerTV

    2 жыл бұрын

    Sorry to hear that. You can always contact our CS crew at brewmaster@northernbrewer.com for quick responses.

  • @billywray4524

    @billywray4524

    2 жыл бұрын

    @@NorthernBrewerTV you got to be kidding me. more beer has phone support. i have spread the word about you people also.

  • @heidijanes7418
    @heidijanes74185 жыл бұрын

    If let cool passively there will be a temperature window where the bacteria can form colonies and reform the (immediate at first) surrounding to their liking (release toxins that mostly/only they tolerate best. That would be a bit of a head start for bacteria. If you get the wort to the right temperature for yeast quickly and pitch some billions of yeast cells in there, the yeast will have a head start and the bacteria will be on very slow gear or dormant because of the stress from the chemicals yeast is starting to release already (not only ethanol but the coctail as a whole). The word sterilize is wrong in this context of course. For example in mushroom growing hobby or medicine, people learn that even 130 degrees for 30 minutes (isolated environment of course) is only getting you a high sterility class, that would be medically usable, where only endospores of slow growing bacteria and prions remain. Something like 25 kilograys of gamma radiation is used to sterilize syringes inside the plastic bags they are in. - now these are sterile. Open up a (near) sterile cultivation medium petri dish in an average room for a few seconds and stuff starts growing on it afterwards.

  • @AedanBlackheart

    @AedanBlackheart

    Жыл бұрын

    Shut up Meg no one cares lol

  • @Colekokentucky
    @Colekokentucky3 жыл бұрын

    Clear beer is out! Hazy is in...

  • @NorthernBrewerTV

    @NorthernBrewerTV

    3 жыл бұрын

    That certainly seems to be the case. Though we really do enjoy a classic crisp, clear pale ale or IPA just as much as the haze bombs.

  • @gora876
    @gora8762 жыл бұрын

    The water bill will be high. You will be able to buy 12 packs of beer with the amount of water you just wasted

  • @jonasgustaf

    @jonasgustaf

    Жыл бұрын

    Not much more than a long shower.

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