I took my first recorded readings using my chiller on an IPA. Certainly, starting gravity will play a role in the time needed to cool the wort. A higher wort would require a slightly increased time and a light lager would require less. I calculated, however, that the difference is minimal in the order of about 2-3% maximum.

I will include a chart later but the nitty gritty goes like this: From 96C to 20C took 25 minutes. Remember also that ambient temperature was a balmy 38C. Total ice used was 14KG or just over 30 lbs.

For the metric-handicapped: 96C is about boiling here in Arizona at 4300 Ft. 38 is just above 100F. 20C is target 68F.

Note: I didn’t use a valve on the cold side to slow down the cooling. I am POSITIVE that I am going to fast to cool even more efficiently. Next purchase is going to be a 1/2 ball valve on the cold pump. If the flow of the water is too fast across the coil, then you will have a decrease in the transfer of heat. Remember that you want the water that comes back into the cooler to be at least a few degrees of the wort. I noticed that the March pump was pumping so fast, that the transfer of heat was not happening at an efficient rate. Unfortunately, I really have no scientific method (temp gauge) or flow rate indicator to say what would be the optimal flow. I am going to use the quasi-scientific “guess” of about 1/2 of a ball valve turn.