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Old 08-13-2012, 01:20 PM   #1
MacGruber
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I tend to get a very good cold break and lots of proteins are evident. However, it never sinks to the bottom. Whenever I try to manually whirlpool, it seems to mix back in. I would love to leave the break behind for a clearer beer. I don't have a pump and can't find any videos on manual whirl pooling. How do you all do it? Thanks!



 
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Old 08-13-2012, 01:24 PM   #2
MacGruber
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You can see how much ended up in my pumpkin ale


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Old 08-13-2012, 01:27 PM   #3
MalFet
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Evidently, it does sink to the bottom, eh?

How much time are you giving it to settle? With a manual whirlpool, I was never able to get that neat and tidy little cone, but certainly it all sunk to the bottom for me.
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Old 08-13-2012, 02:05 PM   #4
MacGruber
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Yes it does! Haha. I typically transfer as soon as it's cool- usually about 15-20 minutes. The break starts to disperse into the wort as soon as I pull the immersion chiller out. How long are you guys letting it settle?

 
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Old 08-13-2012, 02:10 PM   #5
MalFet
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Quote:
Originally Posted by MacGruber View Post
Yes it does! Haha. I typically transfer as soon as it's cool- usually about 15-20 minutes. The break starts to disperse into the wort as soon as I pull the immersion chiller out. How long are you guys letting it settle?
I whirlpool mine until it's at pitching temps, and then I let it sit for a half hour. That's the key. While whirlpooling, you're keeping the break in suspension. if you want to let it drop out, you've got to give it time.
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Old 09-03-2012, 01:20 AM   #6
BrewmanSam
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Wouldn't whirlpooling the entire time the beer is cooling over oxygenate the beer? Maybe long term effects to the finished product? Just wondering.

 
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Old 09-03-2012, 01:43 AM   #7
TBaGZ
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I don't think you need to worry about oxygenating until after fermentation has started.
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Old 09-03-2012, 08:22 PM   #8
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Quote:
Originally Posted by BrewmanSam
Wouldn't whirlpooling the entire time the beer is cooling over oxygenate the beer? Maybe long term effects to the finished product? Just wondering.
Before fermentation, you want to introduce oxygen.
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Old 09-03-2012, 08:31 PM   #9
chumpsteak
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You can also do 6 gallon batches and leave the cold break in the kettle after you whirlpool and let it settle for 30 minutes.

 
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Old 09-04-2012, 08:33 PM   #10
AnchorBock
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I add a half tablet of whirfloc 5 minutes before flameout, chill wort, remove chiller, whirlpool with a spoon (basically spin in one direction for a minute or until you get a good vortex going), put lid on and let sit for an hour. I have my valve set to empty all but 1.25 gallons of wort and empty 5.25 into the carboy. My post boil volume is 6.5 gallons. I dont get a huge cone, but the trub and hop matter is usually in a little cone and im able to leave the bulk of it behind.

I only have issues when using 5+ ounces of pellets and even then I just end up with a little less beer into the keg.


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