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Old 10-14-2007, 05:38 AM   #1
Grimsawyer
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Default Why Whirlpool?

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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Old 10-14-2007, 05:54 AM   #2
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I wolld also like to know whats the difference or explaine it more clearly to me

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Old 10-14-2007, 06:14 AM   #3
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Not only does whirl pooling try to remove the hops but also the cold break. The cold break and hops can clog counter flow chillers.

For a pretty good explanation:
Wiki: Whirlpooling

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Old 10-14-2007, 10:39 AM   #4
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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

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Old 10-14-2007, 11:34 AM   #5
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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?

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Old 10-14-2007, 12:01 PM   #6
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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.

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Old 10-14-2007, 01:49 PM   #7
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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.
chiller_filter_1.jpg


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.

chiller_filter_5.jpg

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Old 10-14-2007, 02:06 PM   #8
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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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Old 05-05-2009, 12:05 AM   #9
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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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Old 05-05-2009, 01:40 AM   #10
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I whirlpool (stir) the heck out of it while the chiller is in.it cools the wort faster for one. then let it settle

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