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Thread: my brewery rebuild attempt.
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8th January 2021, 09:40 #32
Jip Jigsaw has it. The idea is that your coldest cooling water is at the outlet so your product is chilled as low as possible. If you introduce the cold watter where the product is the hottest you only cool to a midpoint where the to fluid Temps are as close as possible to each other.
Hope the pic helps
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You'll only find out/taste if its really got the scorching once the SG gets down closer to FG. The sugars mask it... Hope that's not the case for you though :)
Getting rid of kettle buildup