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Showing results for tags 'chilling'.
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My plumber just finished installing our manifold from the chiller (with runs to chill CLT, fermenters). We worked with manufacturers drawings and what is unfortunately my plumbers overconfidence with installing glycol loops. After finishing the 2" copper pipe, the steam fitter was quick to pick up that we didn't have an air release valve/bleeder valve or a check valve. Reluctant to cut into the copper in two places (check valve after chiller supply and air bleed valve at the high point) and resolder everything myself, I am looking for some feedback. Note: aside from the absolute hassle, it is quite the short and busy loop, so there are few places to easily cut and rework the fittings. 1) What are the implications of not having a bleeder valve? I am assuming a loss of efficiency and I'm assuming that I will have to recut this portion. 2) Why is a check valve required in a closed loop chiller? I am assuming that without a check valve, the worst that could happen is some chilled glycol return to the holding tank when the chiller is turned off. In my limited knowledge of these matters, I don't see this as being a big deal and worth reworking the system for. Thanks to all who give this their thoughts.
We hope to have somewhere between 4 and 7 300 gallon jacketed fermenters that will be temperature controlled with water from a large tank that is chilled from a glycol chiller. I am trying to decide how to chill only the fermenter which needs its temperature brought down. I am thinking of a temperature controlled valve mounted to each fermenter that would either let the water into the jacket if necessary via a T fitting or if closed would bypass this fermenter. Any better ideas? If this is a good idea any suggestions on where to get this type of valve? We will be an all malt shop and we will be fermenting off grain. Thanks!
Craft distillers have similar objectives as larger producers with regards to the quality of spirit produced and removal of haze. As such, filtration prior to bottling is vital to ensure long shelf life, stability and minimal turbidity. To this end, the removal of hazes and the precursors to haze formation is particularly important.