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.
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)
1. BCS - Janet's Brown Ale (Fermenting)