I've been trying to really learn a little bit more about the process or necessity of whirlpooling after the boil to reduce the amt of hop leftovers going into the fermenter and still trying to avoid DMS formation.
My question seems to be is there a good method of whirlpooling when using a CFC? I used to use an immersion chiller which made it easy. I worry now about letting the wort sit for 15-30 minutes post boil while I try to whirlpool b/c of possible DMS formation. Should I chill the wort first and recirc back into boil kettle then stir to whirlpool and then drain to fermenter? Or would it be worthwhile to make a copper tube like in the IC that Jamil made and just try to whirlpool directly upon return from the CFC that I'm using? Not sure if that would even work. Any input is appreciated.
My question seems to be is there a good method of whirlpooling when using a CFC? I used to use an immersion chiller which made it easy. I worry now about letting the wort sit for 15-30 minutes post boil while I try to whirlpool b/c of possible DMS formation. Should I chill the wort first and recirc back into boil kettle then stir to whirlpool and then drain to fermenter? Or would it be worthwhile to make a copper tube like in the IC that Jamil made and just try to whirlpool directly upon return from the CFC that I'm using? Not sure if that would even work. Any input is appreciated.