Wort Chiller

After the wort is boiled but before the yeast is added it must be cooled. When using extracts it is often possible to boil little enough water so that the amount of cold water added to it is enough to lower the temperature to between 80º-90º F, so the yeast can be pitched immediately. However, when more grain is used or mashing is done to produce wort, another means must be used to cool the wort quickly. Wort chillers are the most effective way to do this. Our wort chiller can cool 5 gallons of boiled wort to 70º F in under 20 minutes (this time may vary by a few minutes depending on the temperature and flow of your cold water).

To use the wort chiller, simply immerse it in the boiling wort with 5 minutes remaining to the boil (this sterilizes it), carry it over to your sink, attach the supplied nozzle to your kitchen sink (or deep sink), and turn on the cold water. The cold water running through the copper coils will draw the heat from the wort and cool it quickly.

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