Counterflow
Wort Chiller
The Wort Chiller is used in the
making of beer. Part of the process of making beer involves boiling
the malted barley to extract sugars and other flavorings, as
well as to extract the active ingredients from the hops, which
act as a preservative for the finished product. Since beer wort
is a high-sugar, low-acid substance, there are many micro-organisms
which thrive in this environment. Almost all of them will spoil
any batch of beer being made. As a result, once the boiling process
is completed, the wort must be brought down to fermentation temperature
as rapidly as possible to avoid or minimize the exposure of the
wort to bacteria and fungi during its most vulnerable temperature
range.
Commercially, this is almost always done
with a counterflow wort chiller for three reasons. 1) the wort
can be kept inside a sterile environment (inside the inner copper
tubing) during the cooling process, 2) by providing a source
of temperature controlled water (chilled) the process can also
precipitate out certain protiens which cause cloudiness in the
finished beer, and 3) This avoids exposing hot wort to oxygen
(which spoils the flavor and freshness. Home beer makers usually
opt for an "immersion chiller" in which a spiral of
coiled copper tubing is lowered into the hot wort and the excess
heat is extracted this way. This is simpler and cheaper, but
is not without risks of infection. However, since home-made beer
is usually made in small batches, the cost of a lost batch is
minimal compared to the risks for 1,000 to 10,000 gallon and
larger batches made by commercial breweries. However, for purists
who wish to maintain as close to "ideal" conditions
as possible, the counterflow wort chiller is the way to
go.

In either case, the mechanism is the
same: To pass cold water by the hot wort through the walls of
a copper tube to act as a heat exchanger. The design of this
model is an adaptation of one used by the University of California
at Davis (UC Davis) in their brewing science program. The chief
difference is in the use of a hot-water rated hose for the outer
tubing instead of both inner and outer tubes being made of copper.
This was done to save money in fabrication. The "Y"
components at each end are commonly available at most garden
supply stores. If the brewer wishes to use larger tubing or hoses
to accelerate the process, those materials are available, albeit
at greater cost.
The vertical "bars" surrounding
the coiled chiller are support brackets made of garolite to clamp
the hoses in place for neatness and stability. The yellow and
white end caps cover hose fittings to be connected to a source
of cold or chilled water during operation.
  
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