I've seen here that a lot of people use the whirlpool method to separate trub from the wort. Is this method preferable to just pouring the cooled wort through a strainer+funnel into the primary fermenter? I figured that maybe pouring through the filter caused lots of splashing, which could risk contamination... but really, you're going to shake the wort up anyway to ensure the yeast get enough oxygen; wouldn't this method pre-oxygenate the wort a bit?
I'm a novice to brewing (I've only brewed twice... well, soon to be three times tonight ) so I'd love to know the advantages of a whirlpool system. I brew with whole hops and malt extract, so my current method with a metal strainer has been working great. But I'd always love to try a better method!
Thanks.
I'm a novice to brewing (I've only brewed twice... well, soon to be three times tonight ) so I'd love to know the advantages of a whirlpool system. I brew with whole hops and malt extract, so my current method with a metal strainer has been working great. But I'd always love to try a better method!
Thanks.