From: gdw@po.CWRU.Edu (Gary D. Wright)
Subject: Wort Chiller Recipe II
Reply-To: gdw@po.CWRU.Edu (Gary D. Wright)
Organization: Case Western Reserve University, Cleveland, OH (USA)
Date: Mon, 24 Aug 92 01:01:06 GMT


OK, so here's the plan for building a wort chiller that I 
promised I'd post this weekend.  Thanks to everyone that 
wrote to me for it; I'll post each of you this individually in 
case you miss it here.  The prices for each component I got 
yesterday at my local Handy Andy store (appearing in 
brackets).

First, the supplies.  You need:
25-40 feet copper piping:  1/4" ID 
	(@$10.79 for 25 foot roll)
2 x 5 feet of polyethylene hose 1/2"OD-3/8"ID
	(this is opaque;do not use the clear vinyl stuff 
	as it may melt)(@ $0.36/ft = $3.60)
2 x 2 inches polyethylene hose 3/8"OD-1/4" ID
	(@$0.26/ft = $0.26)
2 x stainless steel 1/2" hose clamps
	(that you tighten with a flathead screwdriver)
	(@$0.89/unit = $1.78)
1 x brass Hose Barb:  3/8" ID x 1/2" Pipe 
	(@$1.29)
1 x brass Swivel Hose Adaptor:  3/4" Hose x 1/2" Pipe
	(@$2.69)
1 x 14" stainless steel grid and wire
	(note:  I use a flat grid-like
	contraption that came with our wok (!); you'll
	have to be clever and figure out something
	similar that's lying around your kitchen.  It
	must be steriliz-able vis. no unfinished metal
	or rust showing.  I've also got a flat colander
	that works just fine--this is probably your
	best bet)
	(@$0.00 to $5.00 est. for a colander)
1 x 5 Gallon bucket w/ spigot
	(I use my sparging bucket; any container will do)
	(@ no further cost)

The procedure is simple.  This chiller is immersed in your 
hot wort, and cold water is passed through it.  I've tried
doing it the other way, and find this way preferable.  With
this rig, I can cool 5 gallons of wort in about 15-20 min 
down to 65-70 degrees or so.

First, attach the Hose Barb to the Swivel Hose Adaptor 
(I have a 3/4" faucet screw on my basement water supply 
vis. a common garden hose--if your faucet has otherwise, 
you need to purchase the appropriate brass connectors).  
Then force one end of a 1/2"  5' piece of polyethylene hose 
to the barb.  At the other end, insert one of the 2" pieces of 
3/8" polyethylene hose, and then insert one end of the 
copper coil in it.  Secure with a hose clamp.  Repeat this 
link once again at the other end of the copper piping with 
the other pieces of poly hose.  
(I found that this 2" insert is the best way to join the copper 
to the 1/2" poly hose.  And I also found that these hose 
sizes are optimum).  Bend the first and last foot or so of the 
copper pipe vertically, so that they are standing up from the 
coil.

I chill my wort right in the boiler, and then rack it off into 
my primary fermenter while leaving as much of the trub
in the boiler as possible.  First suspend the stainless steel 
wire base (colander or whatever) from stainless steel hooks
(bend them out of stainless steel wire) about 4 inches 
below the level of the hot wort.  Then place the copper on 
top of this platform.  Then attach the poly hose to your cold 
water supply, and turn on (with the other piece of poly hose 
draining out somewhere other than your kitchen floor).  
The water running through your copper will come out very 
hot at first, so be careful.  Make sure that the copper-to-
poly connections are well clear of the wort (in case the
hose clamps are not sanitized).  Once the wort is down
to about 80 degrees or so, disconnect the hose from the
cold water supply, and stick it in a container of ice water 
that you have already prepared (I freeze water into bricks 
using old plastic orange juice containers beforehand).  This 
water is then siphoned through your rig, and should cool 
the wort down to 65 to 70 degrees.  (I fill my sparging 
bucket, and that's enough.)

The nice thing about suspending the copper at the top of the 
wort is that natural convection will keep the wort 
circulating, and you won't have to stir it, which disturbs all 
the trub that's settling to the bottom of the boiler.

Cleaning is easy.  I disconnect the copper coil and run it
through my dishwasher, along with the stainless steel 
rack.  The other hoses you don't have to worry about.

Good luck.
-- 
Gary D. Wright                       "Somewhere, back in the 60's, we got
Dir., Ctr for Music & Tech               Art confused with Entertainment."
CWRU Music Department                         American composer Donald Erb
gdw@po.cwru.edu
Newsgroups: rec.crafts.brewing