I keep seeing people that want to whirlpool their wort after a boil. Why would you want to do this? I know you will seperate alot of the trube from the wort but you will seperate it after primary fermentation anyway, right? Is there some bad or off flavors that it creates? I have a false bottom in my keggle so I don't get any of the hops, but I get alot of the wort, down to 1 or 2 oz left in the bottom, trube and all. What are the benefits of whirlpooling?
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"I feel sorry for people who don't drink. They wake up in the morning and that's as good as they're going to feel all day." -Dean Martin
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Originally Posted by TheFlyingBeer
...no sense hauling empty carboys around when full ones take up just as much space. :)
I wolld also like to know whats the difference or explaine it more clearly to me
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kegged, German Hefeweizen, Redstaff ESB, Calif. pale ale
glass carboy - Apfelwine
secondary- lawnmower
prim 1- Vienna Amber
prim 2- West Coast Red
I like leaving behind particulate matter at each juncture. First line of defense is vorlaufing, then I use hop bags, then I whirlpool. My beer is crystal clear leaving the kettle. Then, after the ferment, I crash cool, and that drops even more protein/yeast out of solution. I gently siphon, and the beer is clear as a bell in the keg. So, in short...that's why I whirlpool
So it's all about clarity or does it affect the taste of the final product? If it's just about clarity then it's not worth it for me. I can just let it sit around and fall out in fermenters. Might not be as sparkling crystal clear but I'm fine with that. IF you recycled while boiling or at the end of the boil would a hop bag catch most of the trube or is it too fine?
__________________
"I feel sorry for people who don't drink. They wake up in the morning and that's as good as they're going to feel all day." -Dean Martin
Quote:
Originally Posted by TheFlyingBeer
...no sense hauling empty carboys around when full ones take up just as much space. :)
I can't speak to any difference in taste, it's just a preference. I imagine recirculating in your boil with a hop bag would work, but you'll catch a lot more if you cool and catch all the proteins from the cold break.
Regardless of the amount of cold break you get out of the kettle, the yeast will chew it up and spit it out during fermentation. This primary is an example of substantial cold break...right out of the kettle.
Eventually, the stuff settled down to about 1 inch of compact trub which I siphoned around. This was a Kolsh and turned out crystal clear.
That said, avoiding sediment of any kind in my fermenter is the reason I won't go with a spigot. I prefer to rack my beer out of the keg from inside my chiller filter.
With a false bottom, you won't gain much whirlpooling the kettle. I use a bazooka tube and it really reduces clogging if I've used pellet hops at some point.
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Ah, a helpful hint is being told that after whirlpooling you must wait 20-30 min for it to all settle... I didnt see anything at the bottom of my kettle but i surely saw particulate in the wort as i poured it into the fermenter. I dont know if its worth letting your vulnerable temperature wort hang out for 20-30 minutes...isnt that why you bought a chiller???
Sorry about the bump, saw the date after posted. Still a valid concern for many. And a good link to wiki I havent seen.
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Why Whirlpool?
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