Several reasons could explain this: Chiller malfunction: If your chiller maintains its set point and cycles normally, then it’s likely not the culprit. However, if it runs constantly and can’t reach the desired temperature, contact Penguin Chillers technical support for assistance. Heat transfer issue: If heat isn’t being pulled away from your product (e.g., beer) fast enough and transferred to the glycol, this could be the issue. Frozen glycol: A stall during cold crashing is actually often caused by the glycol mixture being too cold. If your glycol is too cold, it can freeze your product, creating an insulating layer that prevents proper heat transfer. To solve this, raise the glycol temperature for a few hours so it can melt any ice buildup. Common operating temperatures: Glycol chiller: 28°F. Colder temperatures might freeze your product. If 28°F is still too cold, raise the glycol temperature to 30°F-32°F. Alcohol content in your product might also require a slightly higher setting. Avoid testing with water only. Other factors: Glycol level, flow rate, or incorrect temperature reading could also be issues. Contact Penguin Chillers technical support for troubleshooting help.