Plate Chillers
Using a plate chiller at the end of the boil is one way to cool the wort quickly. While bacteria and wild yeasts are inhibited due to high temperature, the wort is highly susceptible to oxidation damage if it cools slowly. Moreover, the formation of dimethyl sulfide (DMS) may influence the flavour and aroma of the beer if the wort is allowed to cool down naturally. Moreover, rapid cooling also eliminates the proteins that cause chill haze or the cloudy formation of the liquid under low temperatures. This is the reason why it is so critical for homebrewers to use techniques and equipment to cool the wort rapidly.
There are many ways to chill the wort after boiling. While water baths are very crude, one piece of equipment used in chilling beer is the plate chiller. The plate chiller looks like a box with chutes or openings at both ends where the wort and water go in and out. They come with different fittings, Tri-Clamp, garden hose or barbed. (more info below)
There are many ways to chill the wort after boiling. While water baths are very crude, one piece of equipment used in chilling beer is the plate chiller. The plate chiller looks like a box with chutes or openings at both ends where the wort and water go in and out. They come with different fittings, Tri-Clamp, garden hose or barbed. (more info below)
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