Lenny Posted September 29, 2011 Share Posted September 29, 2011 I need a chilling solution. A small'ish heat exchanger from Alfa Laval or Vicarb - similar to what most small breweries might run - would seemingly fit the bill, but they also seem like bit of overkill in the sense that I'm only looking to drop 300 gallons of wash by about 70 degrees (vs. a brewery that might be shooting for a 120+ degree drop). Plus, they aint cheap. I'm wondering what some of the smaller scale operations (by small, let's say... a 300 gallon volume for mash/sparge per batch) out there are doing to chill down your wash/mash/whatever to suitable pitching temperatures? Are you going with a legit gasketed stainless plate heat exchanger like the above mentioned, or possibly getting away with a smaller/lesser solution? I've been looking at some brazed stainless steel heat exchangers that are typically use for hydronic systems... something like this: http://www.gea-phe.com/USA/themes/products/brazed-plate-heat-exchangers-ecobraze/gbm-series/ in an 80 plate configuration. I was planning on using our tap water to pump and dump -- if necessary, maybe recirculate a time or two to get the full temp drop. I appreciate any thoughts or advice any of you might have. Link to comment Share on other sites More sharing options...
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