3 strikes with my new counterflow.

[Tweek]

So I just brewed my 3rd batch with the new counterflow over the last weekend. For the 3rd time in a row the wort hit my fermenter at a steamy 95ish. Way to warm.

Here is what I am doing. Of course I have the garden hose hooked up to the outside coil, that is going pretty good but not full blast. It leaves a nice solid stream coming out. I open the valve on my kettle to full blast, and use a pump to pump the wort up into my fermenter. Takes about 10 minutes to drain the kettle in this fashion.

What gives, what am I doing wrong? Maybe my flow is too fast?

[Derekt2]

You didn't mention volumes so it's hard to tell but I'd guess your flow rate is too fast. How cool is your coldside water? How hot is it upon exiting?

[Tweek]

10 gallons of wort. Cold side water is probably about 58 or so. Never put a thermometer on the hot side, but it is hot enough to scald ya I think.

[Derekt2]

Any idea what your gpm rate is? I'd definitely say you are running too fast. To put it in perspective on Sat. I cooled 10 gal. of wort to just above pitching temp with most likely the same tap water in 15 minutes with only ocassional stirring.

[Derekt2]

Clarification:

I meant to write that I cooled my wort with a conventional, immersion chiller which I'm sure you know is generally slower than a CF.

[HogieWan]

Originally posted by Tweek
What gives, what am I doing wrong? Maybe my flow is too fast?

I'd say you're going too fast - try boiling some water in your brewpot and experimenting cooling that in the CFC

[danno]

is this a homemade CFC, or a commercial product? I agree that it's probably a flow issue. for example, in the summer I have to throttle back the wort to get to pitching temp, in the winter I have to throttle back the water so it doesn't get too cold...

[corkybstewart]

I live and brew in Carlsbad NM where summer temps are above 100. I put my counterflow chiller in an old plastic fermenter full of water with a few blue ice packs and that drops my wort temp to under 80 everytime.

[brewmonkey]

You're going to fast. You need to throttle back the wort going in to the chiller. The good news is that you do not need to slow it all the way down, just a bit. If you can get a thermometer to go inline it makes it much easier to adjust your flow.

[Tweek]

inline thermometer would rock. Any ideas on how to do that on the cheap?

[Grog]

Inline thermometer (http://www.morebeer.com/product.html?product_id=16617)

[haaseg]

This is a food grade heat treated aluminum block with a stick-on thermometer

While $30 isn't that much, wouldn't it be just as effective to put buy a 12" piece of copper pipe at the hardware store and stick one of those fermometers on it?

fermometer (http://www.northernbrewer.com/analytical.html) = $3

[brewmonkey]

Originally posted by haaseg
While $30 isn't that much, wouldn't it be just as effective to put buy a 12" piece of copper pipe at the hardware store and stick one of those fermometers on it?

fermometer (http://www.northernbrewer.com/analytical.html) = $3

They do not react quick enough to get a good reading. With the inline types you get much better results and can adjust your flow so that when you finish knockout you are at pitching temps.

[Tweek]

Thanks. Does anyone use one of those inline gizmos from the more beer link? What is the consensus on their accuracy?

[danno]

if you wanted to get really adventurous, you could do a setup like the guy in this thread (http://forum.northernbrewer.com/viewtopic.php?t=12490) did... check out the pics...

[Tweek]

I think that is the ticket Danno. thanks for that info!

edit: of course im on my 3rd pint of blur so we shall see :D