Zymurgrafi
Well-Known Member
So I keep coming across references to adding hops to the "whirlpool" or at whirlpool. I am not clear on what this refers to. I have not been able to find the answer so I put it to you fine folks.
I use the "whirlpool technique" to seperate hops and trubs before racking to the fermenter. Is this the whirlpool that is meant? If so it does not make much sense to me. When I whirlpool it is after the wort has been cooled to around pitching temps with a chiller. I would think there would not be much extraction of anything from the hops at this point. Plus you just added more gunk to be avoided in transferring.
Is there a different whirlpool or am I missing something? If someone can explain not only the when but the why that would be great. Please straighten me out.
I use the "whirlpool technique" to seperate hops and trubs before racking to the fermenter. Is this the whirlpool that is meant? If so it does not make much sense to me. When I whirlpool it is after the wort has been cooled to around pitching temps with a chiller. I would think there would not be much extraction of anything from the hops at this point. Plus you just added more gunk to be avoided in transferring.
Is there a different whirlpool or am I missing something? If someone can explain not only the when but the why that would be great. Please straighten me out.