Wort Chiller - Counterflow

We use and recommend a counterflow chiller over immersion chillers and plate chillers as we feel they are the best compromise between performance and ease of cleaning while minimizing limitations on how or what you can brew. With a counterflow chiller small portions of wort are chilled instantaneously from boiling to yeast pitching temperature. This locks in hop flavour and aroma and limits excessive dimethyl sulfides (DMS) which can cause a 'cooked corn' taste and aroma in beer. It also helps ensure that cold break comes out of solution eliminating 'chill haze' issues once the beer is refrigerated for serving. 

Stainless steel versions also exist, but may be slower at chilling as stainless steel has a lower heat transfer coefficient (i.e. is less efficient) than copper. This difference will be most noticeable when there is a great difference between the two fluid temperatures (as is the case with how a counterflow wort chiller is used to chill boiling wort using cold tap water).