Has anyone ever tried an alternate method of wort chilling by which you pump your hot wort through an immersion chiller that is sitting in a bucket of cold or ice cold water? This seems more efficient to me than the typical method of pumping hose water through an immersion chiller sitting in the hot wort. I'm considering switching to this method but was wondering: A) Has anyone tried this yet and if so, does it work? B) Are there things I should be concerned with in implementing this method of chilling? It goes without saying that I'd need to properly, thoroughly clean and sanitize my chiller prior to each use for this method. Why am I considering this? The standard immersion chilling method involves exposing a large volume of hot wort to a much smaller volume of colder copper coils. In the other scenario, we're reversing the tables and pumping a small volume of hot wort through a potentially much larger volume of cold (or ice cold) water. It seems to me that exposing a smaller portion of hot wort to a much larger volume of cold water would be far more efficient at cooling down the hot wort. One of the issues I've always had with my immersion chillers is the amount of water it takes to cool things down to pitching temp. Typically, I'm running 15+ gallons of water through the chiller to cool down my 6 or so gallons of hot wort. If I'm using a pre-chiller, this can easily take over 20 gallons. Even so, I usually don't get the wort down to ale pitching temps (under 70F) without using far more than 20 gallons and spending a lot of time in the process. On my last ale batch, I stopped the cooling with the wort at around 80F and let the fridge finish the rest of the job (which took another 5 hours). While I can find ways to use some of this extra water (plants, doing dishes, flushing toilets, etc), it has always felt rather wasteful and I always end up dumping 5+ gallons down the drain. I think that with just 5 gallons of ice cold water I could easily cool down an entire carboy of hot wort but would like to hear what the fellow homebrewing community thinks.