As I am building my brewery, I am studying some procedures that will be new to me.
I will have a pumped system with a plate chiller and wort recirculation/whirlpool capabilities. I have read that some people whirlpool cold, while others hot. It would make more sense to me to do it cold, so I am wondering what the downside is?
I don't whirlpool know, but have not had any problem as I use a Bazooka screen in my current kettle (yes, there is some waste). I also use conicals that allow for a trub dump, so am wondering how important the procedure is anyway.
Thanks for input
KD
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The main purpose of this is to forse the cold break to the bottom of the pot so it doesnt end up in fermenter. I on the other hand do not mind all the break material..I just try to get the bulk of as well as hops and any other big things out. The trub looks bad but does not hurt your beer.IMO
To answer: COLD
Jay
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After the wort is chilled, the cold break is just hanging there, so I whirlpool it so most of it is in the middle and I siphon around it. I still have quite a bit that goes into primary, too, though.
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I think hot and cold whirlpooling are for different purposes. A hot whirlpool is associated with a chilling technique -- e.g. a pump is used to generate a whirlpool around an immersion chiller to increase the contact between hot wort and the cold chiller coil, hence speeding the chilling process. A cold whirlpool is used to move break material to the center of the boil kettle to facilitate cleaner siphoning/draw from a spigot.
I am guessing that anyone who uses a hot whirlpool for chilling also uses a cold whirlpool??
yeah, I believe that jamil uses a whirlpool to chill quickly and then just happens to have the benefit of all the cold break in the center of the kettle. I'm sure he designed his system to do that.
I suggest a cold whirlpool as this is less prone to DMS creation (you don't have to boil pilsner malt worts for 90 min) and better retains hop aromatics of the latter additions. They also allow you to leave most of the cold break in the kettle.
Hot whirlpools will only remove hot break and hop sediment, but they are better from a chilling efficicnecy standpoint if you are using a CFC, that's why I believe they are used by commercial breweries. Also when performing a cold whirlpool where you chill by recirculating through a CFC, you will pump a lot of trub through the CFC which, depending on design, may cause problems. This is something to keep in mind.
yeah, I believe that jamil uses a whirlpool to chill quickly and then just happens to have the benefit of all the cold break in the center of the kettle. I'm sure he designed his system to do that.
The whirlpool part of his system actually doesn't do much in the way of collecting the trub in the middle. The chiller is creating to much turbulences to get an even whirlpool going. Though this were the initial intentions, its more designed to keep the wort well mixed which helps him with his chilling efficiency. I think he mentioned this once in one of his shows.
the only places i've seen a hot whirlpool recommended involve cooling the kettle without a wort chiller, by immersing it in cold water or ice. in that case it seems advantageous to have the wort moving inside the kettle so more of it is exposed to the cold walls.
edit: i wasn't thinking about counterflow chillers. that would be another good time to whirlpool hot.
Last edited by john from dc; 01-29-2008 at 03:35 PM.
Whirlpool Hot Or Cold
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