Chiller Comparison Chart
Test Notes:This test was performed without stirring the wort during the cooling process. Brand X chillers repressents the competition's chiller with all coils at the bottom of the kettle. You can't realistically use this type of chiller unless you stir the cooling wort. Why take that risk? Use a B3 chiller and cool fast with less risk of contamination.
Why Use a Chiller
A wort chiller
is used for a few reasons. The primary reason is to cool the wort, after boiling,
to temperatures into which you can pitch your yeast without causing damage to
the yeast. The wort should be around or below 80 degrees by most authorities,
and we here at B3 agree with this.
Cooling rapidly via a wort chiller helps to facilitate a good cold break. The cold break is the temperature at which protein/tannin complexes are no longer soluble in solution. A good cold break helps to insure that you end up with clear beer.
Cooling fast also means you have less chance for infection. As your wort is cooling, it is very susceptible to infection from wild yeast and bacteria. When the beer cools faster you can pitch yeast sooner, thereby reducing the lag time. The lag time is the time period during which most off flavors originate.
A wort chiller
can actually save you money and time. It reduces your risk of an infected batch.
In conjunction with a 7.5 gallon, or larger, kettle a wort chiller also allows
you to boil the entire batch of wort at one time so you dont need to add
unsanitary or costly (purchased) water or ice.
The two most common
styles of wort chillers are the counter flow and immersion style chillers. The
counter flow utilizes small tubing with wort flowing in one direction and larger
tubing surrounding the first with water flowing in the opposite direction. The
heat is transferred from the wort to the water, and thus produces a wort temperature
satisfactory for pitching.
The other option is an immersion chiller. With an immersion chiller, coils of copper are immersed into the boiling wort for the last 20 minutes of the boil. By boiling the chiller in the wort, you can be sure that the copper is sanitized. After the boil is over, cold water is run through the copper tubing extracting heat from the hot wort.
Although the B3 chillers look similar to other immersion chillers, they are not the same. By studying how hot wort rises and then drops to the bottom as it cools, we have engineered a design to optimize the efficiency of these chillers. Soldered at top, out of the wort, with lead free solder the chiller is more ridged than standard slinky type models, so it retains the shape and frequency that we set in the shop.
There are more coils at the top, and less at the bottom. Since heat rises each chiller is designed to be most effective when utilized in a given amount of wort. All chillers are designed to be approximately 10 in diameter which works great in any pot. Because of the overall design there is no need to stir the wort during cooling, in fact we discourage it.
All chillers come with the ends of the copper tubing angled down at a 45 degree angle to prevent your hoses from kinking during chilling.
Two Free B3 Offers
Buy a kettle and immersion chiller at the same time and we notch the lid to accomodate the chiller. The snug fit helps to reduce the chance of contamination durring cooling.
For the most custom immersion wort chiller availible, give us the internal height and diameter of your pot and the amunt of liquid that you are going to cool and we will actually make you a peronalized chiller...for no extra charge!!! List dimensions in the comments section of the checkout page. (minimum diameter of coil is 9 inches)
Super Efficient Immersion Chillers
A new innovation that improves on our existing design is the addition of proprietary water turbulation technology inside the copper coils. Water now continuously mixes as it goes through the coils, resulting in the most efficient, fastest cooling immersion chillers ever built.
chiller is constructed of a tube within a tube. The hot wort enters the inner
tube in one direction while cold water enters the outer tube in the other direction.
Heat is transferred from the hot wort traveling in the inner tube to the cold
water that is going the opposite direction in the outer tube.
Why use a counterflow:
We developed a counterflow chiller in response to our growing list of customers
who wished to pump wort out of their boil kettle and into a stainless steel
fermenter. The advantage of using a counterflow wort chiller in this situation
is that the wort traveling through the pump on the way to the counterflow chiller
is still at near boiling temperatures. This helps to eliminate the risk that
the pump and associated fittings cannot be completely sanitized.
of the counterflow is their efficiency. As you will see in the graphs below
they use the least amount of water, even when compared to our super efficient
immersion chillers. Counterflow chillers also offer a really good cold break
as the wort goes from 212° to cool in only 25.
can be used without a pump. The boil kettle must be placed approximately a foot
above the fermenter.
B3 versus the
competition: Not only is the inner tube copper but the outer tube is copper
as well so that it will never rust. The inner coil is 25 long which is
the correct length for those who wish to use a pump to move the wort through.
Other counterflow chillers come with as little as 11 of inner tube. They
will not cool nearly as fast nor be as water efficient. Our inner tube is constructed
from copper, not stainless, because copper is a much better conductor of heat.
Copper is also an essential nutrient used by the yeast during budding and the
miniscule amount that is dissolved into the wort during cooling is actually
advantageous and is completely removed by the yeast.
Concerns: You have to be diligent about cleaning and sanitizing. An immersion chiller is sanitized by being placed in the boil for the last 20 minutes. A counterflow must be cleaned and sanitized before and after every use.