I'm on my fourth AG batch and the first two I did without whirlfloc or irish moss. They were cloudy and had some hop trub going into the fermenter so I used whirfloc on the next two batches.
The first batch I used whirfloc on I didn't whirlpool and ended up with a ton of whirfloc trub in the fermenter. So today's batch got whirfloc at 15min then I went through my flameout and cooling routine (IC from 212 to 78 in about 14min). I then took the kettle and whirlpooled with a spoon on the outer edge for about five minutes. I put the lid on and let it sit for 45min-1hr while I ate dinner, then came back and gravity fed it to my fermenter.
Unfortunately I had the same problem, once I got about 3.5g into the fermenter the dip tube suction started pulling the whirlfloc into the fermenter.
I've attached three pics showing the whirlfloc trub with 1.5 - 2gal remaining, then the hop trub in the center (leading me to think I whirlpooled ok) and lastly all the whirfloc trub in the fermenter
Did I not whirlpool long enough? Do I need to buy a hopblocker (I was hoping to save the $60 or whatever the blichmann ones are)? I hear great things about using irish moss or whirlfloc, does everyone just live with it in their fermenter?
I like to wash my yeast and I can't imagine doing so with all this whirlfloc bound up protein gunk.