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Old 08-01-2009, 05:52 AM   #1
Stevorino's Avatar
Feb 2008
Alpharetta, GA
Posts: 938
Liked 2 Times on 2 Posts

I use Pope Jamil's Whirlpool Immersion Chiller that whirlpools the wort inside of the immersion chiller coil. The problem is that the wort outside of that coil is hardly moving. What do you all do to get a strong whirlpool throughout the entire kettle?

This next batch I'm really going to focus on trying to leave behind as much trub/hop matter as possible.
In Keezer:
1. BCS - Wet Hopped West Coast Blaster
2. CYBI - Gordon's IPA Clone
3. BCS - Scottish -80
4. BCS - Specialty Saison (Gold Medal at BMO)
In Process:
1. BCS - Janet's Brown Ale (Fermenting)

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Old 08-01-2009, 06:16 AM   #2
Scut_Monkey's Avatar
Jan 2009
Pittsburgh, Pennsylvania
Posts: 2,656
Liked 14 Times on 14 Posts

I have tried the whirlpool technique and I can't get it to work for crap. Besides I can't stand to leave any of the wort behind in the brew kettle. The loss in efficiency kills me. My siphon tube always gets clogged and I never see a pile of debris in the brew kettle to make me think that it worked. Maybe people have better luck using this technique with a drain spout on the brew kettle (my next project)

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