Cooling The Wort – Pt. 1: No Chill vs. Quick Chill | exBEERiment Results!


Apparently, Australia has water availability issues, something many us in different parts of the world can relate to given the paucity of rain over the last couple years. As we all know, homebrewing isn’t the most friendly hobby when it comes to water conservation. Even utilizing more efficient techniques and equipment, the process of cooling the wort is quite wasteful, motivating many a homebrewer to come up with ways to repurpose their chiller discharge to assuage the guilt. My own chilling process requires between 20-30 gallons of water depending on groundwater temps and batch size, I always collect the first 5 gallons of hot runoff to use for post brewing cleanup, while the rest usually ends up running down the drain. It’s a sad reality that nowadays ends up costing me more than the judgment of my neighbors, but actual money since my city recently transitioned to metered water. Leave it to them innovative Aussie’s to come up with a method to deal with this problem that wouldn’t hamper their ability to make beer.

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