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Chiller sizing


Rum

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Looking at a new chiller to replace an old one we bought used. Current setup:

Still 1 - 175 gallon hybrid used for finishing runs

Still 2 - 400 gallon double thumper used for stripping runs and finishing runs 

Still 3 - 250 gallon pot used for stripping runs only

Fermentation - about 3500 gallons spread across four tanks - sometimes we need to crash cool from 85c down to 33c overnight

All stills run at least 5 days a week all day long

We have piping installed and working with the current chiller. Have 3 phase available.

1.2 million btu boiler

 

Need room to grow, so I don't want to size exactly for current capacity.

 

Suggestions?

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26 minutes ago, Lorenzo said:

Hi  Rum,

As a beginner I’m courious, why the crash cool down to 33  overnight? 85 deg to near freezing is a big jump.

Lor?

CENTIGRADE

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3 hours ago, Lorenzo said:

Hi  Rum,

As a beginner I’m courious, why the crash cool down to 33  overnight? 85 deg to near freezing is a big jump.

Lor?

As Thatch noted, that is in C not F. We heat our mash and let it set for two days prior to fermentation to settle out undesirables. If our production schedule gets messed up for one reason or another we will still heat it but might need to cool it for fermentation the next day. 

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On 1/9/2018 at 4:49 PM, Rum said:

Looking at a new chiller to replace an old one we bought used. Current setup:

Still 1 - 175 gallon hybrid used for finishing runs

Still 2 - 400 gallon double thumper used for stripping runs and finishing runs 

Still 3 - 250 gallon pot used for stripping runs only

Fermentation - about 3500 gallons spread across four tanks - sometimes we need to crash cool from 85c down to 33c overnight

All stills run at least 5 days a week all day long

We have piping installed and working with the current chiller. Have 3 phase available.

1.2 million btu boiler

 

Need room to grow, so I don't want to size exactly for current capacity.

 

Suggestions?

Have I discussed your set up with someone in your area? If not, contact me anytime for a quick call, 770-995-4066.

Regards,

Mike

 

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