Newest Threads

ipso · 07-05-2012, 09:58 PM

BYO "Hop Lover’s Guide" – for AleSmith IPA, p8 reads:

Quote:

“Whirlpool wort and let sit for 15min before you begin cooling.”

(A 15min delay also specified here)

??? Why? What can be gained from this? All I see is downside to delaying pitching. Are they assuming some kind of super chiller? My immersion chiller takes 55min to cool a batch down to 70°. That’s plenty of time for those “1min” hops to do their thing.

Thanks!

**passedpawn** · 07-05-2012, 10:03 PM

Alll the recipes in Sam Calagione's Extreme Brewing say the same thing. I think it has something to do with settling of coagulated protiens in the boil (from the hot break). That's a guess. I think it also presupposes the use of an immersion chiller instead of CFC or other type that moves the wort.

I've never done it (I don't whirlpool either) so I'm looking forward to hearing the correct answer myself.

bobbrews · 07-05-2012, 11:11 PM

Ignore that advice.

Chill to 150-160 F as soon as possible. Toss in your whirlpool hops and stir. Slow cool to 65 F and voila. Best results possible.

Try it. I'm convinced. Maybe you will be too.

**eastoak** · 07-05-2012, 11:12 PM

Quote:

Originally Posted by ipso

byo "hop lover’s guide" – for alesmith ipa, p8 reads:

(a 15min delay also specified here)

??? Why? What can be gained from this? All i see is downside to delaying pitching. Are they assuming some kind of super chiller? My immersion chiller takes 55min to cool a batch down to 70°. That’s plenty of time for those “1min” hops to do their thing.

Thanks!

55 min?

**helibrewer** · 07-05-2012, 11:23 PM

If you whirlpool, you need to let the wort settle for 15-20 mins so the trub settles out of suspension. I cool then whirlpool because I use an immersion chiller. With a plate chiller you whirlpool first, let it settle, then run the clean wort through the plate chiller.

**passedpawn** · 07-05-2012, 11:42 PM

Quote:

Originally Posted by helibrewer

If you whirlpool, you need to let the wort settle for 15-20 mins so the trub settles out of suspension. I cool then whirlpool because I use an immersion chiller. With a plate chiller you whirlpool first, let it settle, then run the clean wort through the plate chiller.

Exactly what I thought. Thanks for spelling that out clearly.

**niquejim** · 07-06-2012, 12:18 AM

Quote:

Originally Posted by bobbrews

Ignore that advice.

Chill to 150-160 F as soon as possible. Toss in your whirlpool hops and stir. Slow cool to 65 F and voila. Best results possible.

Try it. I'm convinced. Maybe you will be too.

Don't ignore the advice in the OP

http://www.homebrewtalk.com/f66/fat-owl-pale-ale-55221/

JayMac · 07-06-2012, 01:10 AM

Quote:

Originally Posted by helibrewer

If you whirlpool, you need to let the wort settle for 15-20 mins so the trub settles out of suspension. I cool then whirlpool because I use an immersion chiller. With a plate chiller you whirlpool first, let it settle, then run the clean wort through the plate chiller.

Have you noticed if this is equally as effective as whirpooling before cooling? To me, it seems as the settling of the trub this way won't be as effective, as the it will settle randomly on the chiller, on the pot, and sporatically on the bottom of the pot during the approx 20-25 mins it takes to cool. Correct me if you've observed proper settling.

BTW, how long did you wait before draining into the fermentor? The usually 10 mins?

Thanks!

ipso · 07-06-2012, 01:15 AM

From what I understand breweries “whirlpool” to get the trub into a hard pack in the center of the brew kettle. This is NOT to make the beer “better”, or even the final product clearer, but simply to reduce cleaning and “stuck”ness on down the line. But I don’t even see how presumably heavier crud (since you’re letting it settle) goes to the center when centrifuging – but that’s what people do so I guess it works.

As I understand it many breweries hop during the whirlpool. Hops moving through spinning wort is simply more efficient usage than sitting on top of bottom draining wort. This is a secondary “whirlpool” term usage – the time when you add those hops.

Me – when the boil is done I turn the flame off and put the lid on (with immersion chiller hose fittings sticking out – chiller having been boiled for 10min) and I cover the brew kettle with tinfoil (like a starter) for the hour it takes my puny faucet to exchange the heat. When time, I remove my tinfoil covered lid and pour my brew kettle contents through a sanitized strainer (having already pitched my decanted starter into the primary – and wearing a face mask so I don’t breath into the wort.) Using whirlfloc there is definite huge coagulated hot/cold break in the primary – even having been filtered though the hop filled strainer. I don’t skim off hot break (improves head retention), nor do I rack out clear wort after chilling. All that drops out anyway.

Is the “whirlpool” method even applicable with an immersion chiller and pouring into your primary? I don’t think so. I don’t see the point. I guess logically if you can get one going – self sustaining – it would increase your immersion chiller efficiency drastically - but I’m guessing – that’s what I imagine people are sometimes talking about. This would be a third use for the term “whirlpool” – efficiency of heat exchange.

People say “whirlpool” and I don’t know what they are even talking about half the time.

Likewise – I have no idea what this means – and it’s frustrating.

Quote:

Originally Posted by helibrewer

If you whirlpool, you need to let the wort settle for 15-20 mins so the trub settles out of suspension. I cool then whirlpool because I use an immersion chiller. With a plate chiller you whirlpool first, let it settle, then run the clean wort through the plate chiller.

**ChuckO** · 07-06-2012, 01:42 PM

I whirlpool by pumping the wort through my CFC to start chilling before I let the trub settle. The whirlpool isn't quite as strong as it could be, but it is sufficient to keep the trub cone away from the wort pickup tube. After a 15 min. whirlpool and cool the temperature is down to about 85 deg. I then let it settle for 15 min. before draining, again through the CFC. The output to the fermenter is usually 65-68 deg., as my well water is at 60-63 deg. in the summer.