14 replies to this topic

[muscadine]

I'm thinking of using a coil of copper tubing to use as a wort cooler. The coil would be submerged in the hot wort while cool water would run through the tubing to bring down the wort temp. Does anyone else do this and would this cause any leaching of copper into the wort?

If copper is immeresed in an acidic wine the acidity is neutralized somewhat but copper is leached into the wine. Maybe I've answered my own question, beer isn't acidic (or is it).

I welcome your comments.

[RichC]

This is exactly what I use, but I purchased mine. When I was looking to make one, the price of the pipe alone was the same as I could buy the whole chiller unit for.


The one at the top of this page is the one I got.

http://www.northernb...t-chillers.html

[Spotted Dog]

Copper kettles are used throughout the brewing industry to cook the wort so I would say you are safe using a copper chiller coil.

Dave

[RichC]

Oh, and the other thing is that you need to clean it before using it. I forgot where I read it, but you should put it through a test run with a boiling mixture of water and vinegar.

It will look much much shinier after you do that, better to get that stuff off in the water than in your wort.

[homebrw311]

Your wort chiller will be in contact with the wort for 1/2 hour tops - no worry about contamination. Also, no real need to "sanitize" it, simply rinse and put it in the pot 5-10 minutes before the end of the boil.

[muscadine]

Thanks for all the comments, I feel much better about it now.

One other thing, how low do you bring the temp. down to before pitching?

[DonnaB]

When you say wort, I am led to believe that you are making a beer. Get the temperature down to pitch temp. , depending on the yeast that you are using. Get the yeast in right away to dissuade any bacteria from taking hold and oxiginate like crazy in his primary fermentation phase.

[DonnaB]

When you say wort, I am led to believe that you are making a beer. Get the temperature down to pitch temp. , depending on the yeast that you are using. Get the yeast in right away to dissuade any bacteria from taking hold and oxiginate like crazy in his primary fermentation phase.

[muscadine]

Yep, beer it is. Thanks for the comments.

[RichC]

Thanks for all the comments, I feel much better about it now.

One other thing, how low do you bring the temp. down to before pitching?

You want it get it below 80F as quickly as possible, and then pitch.

[Envchemist]

Yes and if you make this yourself you can add quick connects to the cooler to make pulling it off and on easy. Also make sure you bend the copper around something round, so you don't crimp the tubing. I never did make one but I thought it would cheaper to make...

[Brian_Lundeen]

Yes and if you make this yourself you can add quick connects to the cooler to make pulling it off and on easy. Also make sure you bend the copper around something round, so you don't crimp the tubing.

When I made mine, I put a QD on the input side, with the mating piece on the hose that connects to my tap. For the output, I just put on a length of racking tubing with a hose clamp to run the water into the sink drain.

Kegs are a nice form for bending around, if you have one. Fill the tubing with sand before bending and you greatly reduce the risk of kinking it. Most of the sand will shake out when you're done, the rest will come out in the first flush.

Plan your coil so that the connecting ends bend outside of the kettle. That way, if you have a leakage problem, the water won't drip into your sterile wort.

Brian

[Brian_Lundeen]

One other thing, how low do you bring the temp. down to before pitching?

I'm a firm believer in pitching at desired fermentation temp. Even in summer, my water temp is low enough that I can get the wort down to ale temps (16-18C). I try to do my lagers in winter when the tap water is cold enough to get me down to around 10C.

Don't shock your yeast with cold temps, though. Introduce cool wort gradually to your dry yeast rehydration solution or liquid yeast starter.

Brian

[muscadine]

The copper coil worked fine, I got the temp. down to 80F +/- in about 10 min. It has completed the ferm. and is setteling at this time. It is brown nut ale and I plan to add a little hazel nut flavoring.

[ChefVince]

[quote name='muscadine' date='Jun 20 2007, 02:18 PM' post='208062']
Thanks for all the comments, I feel much better about it now.

One other thing, how low do you bring the temp. down to before pitching?
[/quote

I built my own wort chiller from copper tubeing, but it's probably easier to simply buy one pre fabricated. Definately give the entire assembly a bath in vinegar and water to clean off the copper oxides, other wise the acidity in your wort will do that and all the junk goes in your beer. Depending on the ambient temperature of your tap water, you can also include a"pre-chiller" in the system, essentially another small set of coils immersed in an ice bath, before entering your primary wort chiller. This helps chill things down real quick, but it does entail more equipment to handle and store.