Brewing Better Beer: Use an Immersion Wort Chiller

One of the best ways to improve the quality of your homebrewed beer is to rapid chill the wort to yeast-pitching temperatures. In this video, Northern Brewer shows you how to do just that by using one of our immersion wort chillers.
Boiling & Cooling



  1. Very informative, thanks – did my first ever gallon of wort yesterday and was looking into better/quicker ways to cool it. Thanks. Subscribed.

  2. If let cool passively there will be a temperature window where the bacteria can form colonies and reform the (immediate at first) surrounding to their liking (release toxins that mostly/only they tolerate best. That would be a bit of a head start for bacteria. If you get the wort to the right temperature for yeast quickly and pitch some billions of yeast cells in there, the yeast will have a head start and the bacteria will be on very slow gear or dormant because of the stress from the chemicals yeast is starting to release already (not only ethanol but the coctail as a whole). The word sterilize is wrong in this context of course. For example in mushroom growing hobby or medicine, people learn that even 130 degrees for 30 minutes (isolated environment of course) is only getting you a high sterility class, that would be medically usable, where only endospores of slow growing bacteria and prions remain. Something like 25 kilograys of gamma radiation is used to sterilize syringes inside the plastic bags they are in. – now these are sterile. Open up a (near) sterile cultivation medium petri dish in an average room for a few seconds and stuff starts growing on it afterwards.

  3. So if cooling the wort as fast as possible then with a 5 gallon batch and you typically are only boiling 2 1/2 gallons and then after cooling add the remaining water to make your 5 gallons, why not after boiling then add your other 2 1/2 gallons of water say at 70 degrees or so then add the wort chiller to bring it to your pitch temperature?

  4. there's no point using it for the purpose of avoiding contamination, as soon the wort get chill then the bacteria will start to entering the wort because with that chiller you can't close the kettle with lid. any thought?

  5. I didn't really see the point in a wort chiller until I actually tried to cool 15L of wort in a sink! 😛

    According to Palmer, removing chill haze also stabilises the beer so it'll keep for longer, another advantage to active chilling!

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