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Old 01-12-2012, 06:25 PM   #11
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There is nothing wrong with putting the lid on after whirlpooling, the wort has been cooled. Would you rather it sit uncovered to let all manner of nasties float in?
I think he is saying the instructions suggest whirlpooling BEFORE chilling (to limit the amount of protein and hop junk that would get sucked into the therminator).

granted, DMS shouldn't be an issue in this scenario either, so it's just a clarification.

Have seen many micros that do this pre-chill whirlpool up to 30 minutes, but the top of their boilers aren't generally open to nasties freely crawling/flying/falling in, either.


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Old 01-12-2012, 06:26 PM   #12
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It seems to me that you don't know how DMS is dissipated. If you form detectable levels of DMS after the boil, you didn't boil for long enough.
and/or vigorously enough.


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Old 01-12-2012, 06:34 PM   #13
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I have never had any issues with off flavor, I have just read that covering is a no no. I did not realize that it does not form post boil.

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Old 01-12-2012, 06:41 PM   #14
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I have never had any issues with off flavor, I have just read that covering is a no no. I did not realize that it does not form post boil.
It can, but only if you didn't boil off the precursor SMM using a vigorous boil lasting at least 60 minutes for pale malts and 90-100 minutes for Pilsner malts.
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Old 01-12-2012, 06:56 PM   #15
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As usual HBT continues to show me just how little I do know! I have always used a cfc and cooled immediately following flame out. But now that I am moving toward a plate chiller, I was thinking that I would modifying my methods. I initially thought that recirculating back into the kettle would be an effective means of keeping cold break out of the fermenter. But the hot break/and hops cone won't last too long if I recirculate.

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Old 01-12-2012, 07:11 PM   #16
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As usual HBT continues to show me just how little I do know! I have always used a cfc and cooled immediately following flame out. But now that I am moving toward a plate chiller, I was thinking that I would modifying my methods. I initially thought that recirculating back into the kettle would be an effective means of keeping cold break out of the fermenter. But the hot break/and hops cone won't last too long if I recirculate.
I think I have seen people use one of these (or similar) full of rice hulls between the kettle and the pump

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Mmm, hot and wet beef.-marubozo

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Old 01-12-2012, 07:19 PM   #17
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I think I have seen people use one of these (or similar) full of rice hulls between the kettle and the pump

I do this. without the rocket science.
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Old 01-12-2012, 07:35 PM   #18
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I do this. without the rocket science.
Curious Gila, did you build something similar?
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Old 01-12-2012, 07:37 PM   #19
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Curious Gila, did you build something similar?
Gila has a BrewMagic that acts as a large storage shelf in his garage. It's a show-piece, really... not meant to be brewed upon, just looked at with perhaps the occasional stir-fry cooked upon it.
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Old 01-12-2012, 07:40 PM   #20
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Curious Gila, did you build something similar?
I simply placed a rice hulls filled grant/hop back between my brew pot and chill station (chill wizard).


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