Why is rapid cooling important?

Fast cooling reduces the risk of contamination, helps precipitate proteins for clearer beer (cold break), and minimises DMS production. Aim to reach pitching temperature within 20-30 minutes.

What affects cooling time?

The main factors are: chiller type and size, coolant water temperature, wort volume, starting temperature, and flow rate. Cold groundwater cools faster than warm summer tap water.

What is the best chiller type?

Plate and counterflow chillers are fastest but need thorough cleaning. Immersion chillers are simpler and easier to sanitise. For small batches, an ice bath can work but is the slowest method.

Can I use ice to speed up cooling?

Yes, adding ice to your cooling water reservoir dramatically improves immersion chiller performance. You can also pre-chill with tap water then switch to ice water for the final degrees.

Why is fast cooling important?

Rapid cooling reduces the risk of contamination (less time in the danger zone), improves cold break formation (which helps clarity), and minimises DMS production. Aim to cool from boiling to pitching temperature within 20-30 minutes for best results.

BrewCalcs

Cooling Time Calculator — Brewing Equipment

Estimate wort cooling time based on chiller type and water temperature.

Wort Volume

Starting Temperature

Usually ~100°C post-boil

Target Temperature

Yeast pitching temperature

Coolant Water Temperature

Tap or ice water temperature

Chiller Type

How We Calculate This

Heat Removal Calculation

The heat to remove is: Q = Mass x Specific Heat x Temperature Drop. Wort has a specific heat capacity close to water (~4.186 kJ/kg/°C) and a density of approximately 1.04 kg/L.

Cooling Rate by Chiller Type

Different chiller types have different cooling efficiencies. Plate heat exchangers are most efficient, followed by counterflow chillers, then immersion chillers. Ice baths are the slowest. The estimate assumes typical homebrew equipment sizes and flow rates.

Frequently Asked Questions

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Last updated: February 2026

All calculations are estimates. Always verify values and adjust based on your equipment and ingredients.