Beer Making
Aerators, grain mills, mash tuns, hop strainers, boilers, burners and pumps.
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Immersion Wort Chiller
£49.50
When you have successfully achieved the hot break the wort clears as proteins coagulate, fall out of solution and become visible as trub. If the wort is allowed to cool slowly these proteins go back into solution and the wort will go cloudy. If however it is chilled quickly a further large quantity of trub is formed and the wort will remain clear. This is called the cold break. Using this chiller a good cold break can be achieved, the time taken to complete the brewing process is reduced, and the yeast can be pitched in earlier to shorten the dangerous lag period before fermentation starts.
The Immersion Wort Cooler comes with both inlet and outlet tubing for the water. These are clear braided thick walled polythene, each 1.25m long with an ID of 10mm and an OD of 16mm. These will push fit onto the inlet and outlet of the copper tubing (you may want to secure them with jubilee type clips) and the water outlet runs free. The water inlet end will need to be secured to a tap with a suitable connector depending on the tap used to supply it.
