Any thoughts on a way to cool a sugar wash from 140 to 60 degrees without spending a lot of funds
Reply:
By starting with roughly 1/2 of your water needed you will have plenty of water to dissolve your sugars. Use the remainder of your recipe water to add cold water and lower temp. 60 is pretty low and this method won't get you all the way there, but it requires zero energy. A tube in shell heat exchanger when transferring to a fermenter will definitely get you the rest of the way and you will have saved a lot of water. Use the calculator in the link below to help you out. Hope this helps!
http://www.onlineconversion.com/mixing_water.htm
Reply:
Interesting, I will give that a try, Thanks
Reply:
If it's a smaller still, probably the coil would be cheaper.
Once you get larger, a plate/frame HTX would be your next bet.
Your options are smaller once you cool mash, you pretty much have to go to an external tube within a tube design for optimum performance.
I would look for dairy milk coolers- tube in tube type.
Mike
Reply:
Isn't 60f a bit cool for typical sugar fermentations? Is it that you don't have temperature control on your fermenters and you need to start that cool to prevent over-temperature?
Anecdotally, pure sugar fermentations tend to drag out or even stall, pitching into 60f would surely drag this out even longer.
Reply:
Normally, like Mr Silk said, you are a bit low on product temp. Remember you need you have cooling side fluid to be 10-15 degrees lower than the fermenter set point, so I normally use around 50F glycol/water with my chillers for the heat exchanger.
Regards,
