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Old 08-13-2012, 01:20 PM   #1
MacGruber
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Default Whirlpool and Cold break

I tend to get a very good cold break and lots of proteins are evident. However, it never sinks to the bottom. Whenever I try to manually whirlpool, it seems to mix back in. I would love to leave the break behind for a clearer beer. I don't have a pump and can't find any videos on manual whirl pooling. How do you all do it? Thanks!

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Old 08-13-2012, 01:24 PM   #2
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You can see how much ended up in my pumpkin ale

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Old 08-13-2012, 01:27 PM   #3
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Evidently, it does sink to the bottom, eh?

How much time are you giving it to settle? With a manual whirlpool, I was never able to get that neat and tidy little cone, but certainly it all sunk to the bottom for me.

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Old 08-13-2012, 02:05 PM   #4
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Yes it does! Haha. I typically transfer as soon as it's cool- usually about 15-20 minutes. The break starts to disperse into the wort as soon as I pull the immersion chiller out. How long are you guys letting it settle?

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Old 08-13-2012, 02:10 PM   #5
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Quote:
Originally Posted by MacGruber View Post
Yes it does! Haha. I typically transfer as soon as it's cool- usually about 15-20 minutes. The break starts to disperse into the wort as soon as I pull the immersion chiller out. How long are you guys letting it settle?
I whirlpool mine until it's at pitching temps, and then I let it sit for a half hour. That's the key. While whirlpooling, you're keeping the break in suspension. if you want to let it drop out, you've got to give it time.
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Old 09-03-2012, 01:20 AM   #6
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Wouldn't whirlpooling the entire time the beer is cooling over oxygenate the beer? Maybe long term effects to the finished product? Just wondering.

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Old 09-03-2012, 01:43 AM   #7
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I don't think you need to worry about oxygenating until after fermentation has started.

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Old 09-03-2012, 08:22 PM   #8
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Quote:
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Wouldn't whirlpooling the entire time the beer is cooling over oxygenate the beer? Maybe long term effects to the finished product? Just wondering.
Before fermentation, you want to introduce oxygen.
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Old 09-03-2012, 08:31 PM   #9
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You can also do 6 gallon batches and leave the cold break in the kettle after you whirlpool and let it settle for 30 minutes.

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Old 09-04-2012, 08:33 PM   #10
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I add a half tablet of whirfloc 5 minutes before flameout, chill wort, remove chiller, whirlpool with a spoon (basically spin in one direction for a minute or until you get a good vortex going), put lid on and let sit for an hour. I have my valve set to empty all but 1.25 gallons of wort and empty 5.25 into the carboy. My post boil volume is 6.5 gallons. I dont get a huge cone, but the trub and hop matter is usually in a little cone and im able to leave the bulk of it behind.

I only have issues when using 5+ ounces of pellets and even then I just end up with a little less beer into the keg.

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