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 Post subject: Plate chiller
PostPosted: Fri Feb 10, 2012 9:52 am 
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Joined: Sun Feb 06, 2011 3:02 pm
Posts: 245
Location: chesapeake, VA
I just got a shiron plate chiller. Whats the best way to sanitize? Boil in pot 10 min, oven 225 for 20 min or just run star san thru it. Also whats bedt way to get all the water out of it? Thanks


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 Post subject: Re: Plate chiller
PostPosted: Fri Feb 10, 2012 12:16 pm 
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Joined: Sat Aug 21, 2010 12:47 pm
Posts: 177
Location: North East PA
If you use the oven, bump the oven temp to 350 and let it sit for 15-20 mins and then the chiller won't be sanitized, but steril. That wa, if you have matter in the chiller it to will be steril and not cause an infection in the beer.

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On tap: dunkelwiessen, american brown ale
Fermenting: american barleywine
On deck: ? what ever is next


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 Post subject: Re: Plate chiller
PostPosted: Fri Feb 10, 2012 3:51 pm 
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Joined: Tue Nov 11, 2008 4:43 pm
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Location: Portland, Oregon
I clean in place - BK at 160F pumping to the CFC and back to BK with Starsan solution. Have read not to exceed 160F with StarSan. No issues to date. Keep in mind, biug difference between Sterile and Sanitized. Sterile can rarely be acheived.

PS - PBW it for the machining oils and other manufacturing processes for a day or so prior to plumbing it in and using it. Need to get rid of the 'crud'

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 Post subject: Re: Plate chiller
PostPosted: Fri Feb 10, 2012 5:48 pm 
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Joined: Sat Aug 21, 2010 12:47 pm
Posts: 177
Location: North East PA
Yes sterilizing is difficult, but not impossible, even with items in the home. Easy way is the oven through dry heat, 350min with longer time and 400 with much shorter time, will render any surface sterile. With a plate chiller 15 mins when the chiller is completely at 350 not when the oven has been at 350.
Option 2 is any pressure cooker. The difference between a house hold pressure cooker and a small autoclave (commonly seen at places like tatatoo/piercing paroles) is basically gauges and a rack. They both heat water to 250F @15psi. If you go this way 15mins is the norm, but again that's for the temp of the chiller.
The other methods won't work for the chiller(10% bleach microwave).

The nice thing with these methods compared to sanitizers is that even if the surface isn't 100% clean they will work, just will take more time. Plate chillers have been noted to get clogged with hop and break that would leave in sanitized patches and could ruin the beer.

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On tap: dunkelwiessen, american brown ale
Fermenting: american barleywine
On deck: ? what ever is next


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