Having a weird phenomenon happen at the brewery. We are running 2 CF30's on a 1/2 HP penguin chiller with the glycol set to 28F. I can consistently maintain 36F on the crash. However, the minute I try to go lower than that on either tank, I end up with the tank getting WARMER and getting stuck at 37F.
I have both running currently with 40 gallons in each tank. For the past week, they've maintained 36F. Started carbonating one of them. After realizing that I can't get the PSI in the one tank high enough for the carbonation level I want (max 15 psi) I figured, OK, we'll try and cool it down a bit more to try and achieve more CO2 absorption. So I set the inkbird to 34F. Within a couple hours, the temp on that tank jumped to 37.2F while the other tank maintained 36F. Even this morning, it's still sitting at 37.1 and the other one is at 36 still.
I've had this happen before and forgot that we can't try and chill below 36. What I can't figure out is the mechanics. Why is that happening? Perhaps with the chiller running through the coil in the CF for that long, it froze and is keeping the beer from going colder? If I wasn't canning tomorrow, I'd de-pressurize and open it up and see but I don't want to do that.
Thoughts?
I have both running currently with 40 gallons in each tank. For the past week, they've maintained 36F. Started carbonating one of them. After realizing that I can't get the PSI in the one tank high enough for the carbonation level I want (max 15 psi) I figured, OK, we'll try and cool it down a bit more to try and achieve more CO2 absorption. So I set the inkbird to 34F. Within a couple hours, the temp on that tank jumped to 37.2F while the other tank maintained 36F. Even this morning, it's still sitting at 37.1 and the other one is at 36 still.
I've had this happen before and forgot that we can't try and chill below 36. What I can't figure out is the mechanics. Why is that happening? Perhaps with the chiller running through the coil in the CF for that long, it froze and is keeping the beer from going colder? If I wasn't canning tomorrow, I'd de-pressurize and open it up and see but I don't want to do that.
Thoughts?