I work in the food service industry and we use cooling paddles to rapidly cool soups to get them out of the danger zone. Has anyone ever used one of these to cool their wort%3F Or do you not recommend using one of these%3F http%3A%2F%2Fwww.webstaurantstore.com%2F3071%2Fcooling-paddles.html %0AThanks for any advice
Your link is broken but I think I know what you are talking about. I also work in the food industry and I have used the big blue cooling sticks in conjunction with an ice bath to cool wort back in the day before I got a wort chiller. not ideal but it got the job done. Just put them in when your wort is still at boiling temperatures and they should sanitize. Some of the water in the ones at work can get a little funky at times though. I would recommend filling them with fresh boiled and cooled water before freezing and using them for brewing. Just in case one leaks.
I started with one of those then went to an copper coil immersion cooler then to one of these. There is nothing like a plate chiller for speed. ( that's what I would recommend ) http://www.amazon.com/B3-12A-Plate-Beer-Chiller-Homebrew/dp/B005F24APO/ref=sr_1_1?ie=UTF8&qid=1389575453&sr=8-1&keywords=wort chiller 20 plate
Can't decipher the OP link, but... Stirring in conjunction with an immersion chiller will speed up chilling. (Search "whirlpooling") But just stirring alone (if that's what you're suggesting) would be very slow, unless the air temperature is extremely low.
