Why Whirlpool? - Page 2

martymoat · 05-05-2009, 02:56 PM

I use the false bottom in the boil kettle and only leaf hops. The leaf hops really help to hold back all the goo.

**Lil' Sparky** · 05-05-2009, 03:05 PM

Quote:

Originally Posted by Beau815

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??? .

The extra time alone would keep me from ever considering this. More time added to my brew day and more time before it's sealed with yeast. I'd rather not. The hopsock does the trick for me if I want to keep the hops out. I don't care about cold break.

Beau815 · 05-05-2009, 03:50 PM

ok, i use the exact same thing... so I dont have to worry about pooling, cool thanks!

**Clayton** · 05-05-2009, 04:00 PM

Quote:

Originally Posted by BierMuncher

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.
Attachment 2951

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.

Attachment 2952

Wow sh*t ! that is brilliant and what i plan to do from now on.

Pangea · 05-06-2009, 02:27 PM

Quote:

Originally Posted by Beau815

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.

I whirlpool and leave for 15 to 20 minutes for the trub cone to settle. Just put the lid on the kettle and no critters will get in. I haven't done hundreds of batches (still a noob), but I've never had an infection in my first 10 AG batches (knock on wood). I use the whirlpool primarily to keep solids out of my plate chiller when draining to the fermenter. Also, I usually use pellet hops, which I'd like to remove from the wort before letting the beer alone for a few weeks. I don't use any bags, strainers, false bottoms, bazooka tubes, etc. Just whirlpool - there's less equipment to clean up after the boil.

As far as whirlpooling effectively, here's my method that works well for me.

-Put stirrer/paddle in boil to sterilize
-Turn off boil
-After a few minutes (less than 5) vigorously stir wort for at least 10 seconds. Get a good whirlpool going.
-Remove stirrer from kettle and allow whirlpool to spin unhindered. Cover.
-Let sit for 10 to 20 minutes.
-Remove wort slowly so as to not disturb the solids cone deposited at the bottom.

I have keggle with a 1/2" drain on the side, close to the bottom (about 1" up from the bottom). I do not have a bottom drain. I did it this way so I could whirlpool, then drain from the side. After the liquid level gets below the kettle drain, I just tip the kettle slightly to get the last bit of liquid without disturbing the trub/solids cone. I usually only leave about 1/2 gallon or less of wort behind

- plus of course all the hops residue, hot break, and other crap

.

Pangea