Using whirlfloc and chilling wort post boil. - Page 4 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Using whirlfloc and chilling wort post boil.

Reply
 
Thread Tools
Old 04-23-2013, 11:47 PM   #31
brewkinger
AdirondacKinger
HBT_LIFETIMESUPPORTER.png
 
brewkinger's Avatar
Recipes 
 
Sep 2012
NEK, Vermont
Posts: 2,284
Liked 345 Times on 282 Posts


So this raises a question for me.

Is there anything at all as far as ingredients, hop residue, break materials or any boil additions that could cause any negative effects if transferred to primary?
__________________
Blackbird Brewing

PRIMARY: Northeast Style IPA aka "Roscoe"
PRIMARY: Centennial '75 Session IPA
BOTTLED: Razapple Wine- Vintage 2014
BOTTLED: Orange Haze Blonde
BOTTLED:
KEGGED:
PLANNING: Centennial Orange Blonde
PLANNING: Roscoe V.2
Do not mistake my kindness for weakness. I am kind to everyone, but when someone is unkind to me, weak is not what you will remember about me.

 
Reply With Quote
Old 04-24-2013, 12:33 AM   #32
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,754
Liked 8021 Times on 5605 Posts


Quote:
Originally Posted by brewkinger View Post
So this raises a question for me.

Is there anything at all as far as ingredients, hop residue, break materials or any boil additions that could cause any negative effects if transferred to primary?
I read something a while back, maybe 6 or 7 years ago, authored by Jamil Zainasheff that stated that he felt that hot break could negatively impact the flavor of the beer. But he didn't provide references or studies, so I'm not sure of the "whys" of that, or if he even still stands by that. Otherwise, I've not really seen any data that would suggest that hops residue or cold break impact the flavor either way.

As far as other additions, I could only surmise that things like spices would continue to "steep" in the beer, or maybe something like lemon peel might. But that's a guess on my part, and not at all based on science or experience.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 04-25-2013, 10:24 AM   #33
ChiechiBrouw
 
ChiechiBrouw's Avatar
Recipes 
 
Apr 2011
Groningen, the Netherlands
Posts: 64
Liked 3 Times on 3 Posts


Quote:
Originally Posted by brewkinger View Post
So this raises a question for me.

Is there anything at all as far as ingredients, hop residue, break materials or any boil additions that could cause any negative effects if transferred to primary?
Other than the actual hops, not really. In my experience, the more you try to filter or mess around with the wort to get rid of sediment/break material, the more opportunities you create for infection.

Since switching to a plate chiller, my primaries are loaded with break material, but my beers have been clearer and cleaner tasting. I just swirl the hot wort, give the hops 10 minutes to settle, and then send the wort through the chiller right into the primary, unfiltered, leaving nothing but wet hops behind in the kettle.

 
Reply With Quote
Old 04-25-2013, 12:04 PM   #34
unionrdr
Heavyweight homebrewing author & air gun shooter
HBT_LIFETIMESUPPORTER.png
 
unionrdr's Avatar
Recipes 
 
Feb 2011
Sheffield, Ohio
Posts: 38,988
Liked 3706 Times on 3178 Posts


I let the brew kettle settle out the last 5 degrees or so of the ice bath. Then pour all through a dual layer fine mesh strainer into primary. After adding the cold top off water,I still wind up with some cold break settling out in primary. So far,I've had no adverse flavors,let alone any that could be directly attributed to cold break,trub,etc.
__________________
NEW books on amazon/Kindle! Check it out now...
Home Brewing- https://www.amazon.com/dp/B00PBAP6JO
Distopian Sci-Fi- https://www.amazon.com/dp/B00NTA0L6G
New! John Henry- https://www.amazon.com/dp/B01GBV3UXU

 
Reply With Quote
Old 05-11-2013, 09:03 PM   #35
Yankeepride15
Recipes 
 
Jan 2013
The Middle of Nowhere, Maine
Posts: 36
Liked 8 Times on 6 Posts


I'm bumping this thread with some results. Thanks to Yooper's reference to an older BYO article (it's on pg 3 of this thread), I did a side by side comparison, and the results are amazing. I used irish moss at 10 min remaining, whirlpool with wort chiller, and siphon off to fermenter, in as short an amount of time as possible. But there was a sentence in the article that encouraged me to extend the rest time of the cooled wort in the kettle to 2 hours before racking to the fermenter. I did cover the cooled wort with sanitized foil. I believe this was the difference, as the haze protein/fining matrix had time to settle out. The larger/heavier complexes settle quickly(the big clumps of stuff you see) but try to let gravity do some work on the smaller bits before you rack off to fermentation. You won't regret it. Brilliant clarity, and I have always had trouble with chill haze. THANK YOU THANK YOU THANK YOU YOOPER!!!
__________________
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
--J. R. R. Tolkien

"Revvy is so powerful that he can tell his recipes what the gravity they should be at any point in his brewing process and they immediately go to said gravity." - Shep

 
Reply With Quote
Old 05-11-2013, 09:30 PM   #36
BansheeRider
HBT_SUPPORTER.png
 
BansheeRider's Avatar
Recipes 
 
Dec 2012
Posts: 1,511
Liked 102 Times on 93 Posts


Quote:
Originally Posted by Yankeepride15 View Post
I'm bumping this thread with some results. Thanks to Yooper's reference to an older BYO article (it's on pg 3 of this thread), I did a side by side comparison, and the results are amazing. I used irish moss at 10 min remaining, whirlpool with wort chiller, and siphon off to fermenter, in as short an amount of time as possible. But there was a sentence in the article that encouraged me to extend the rest time of the cooled wort in the kettle to 2 hours before racking to the fermenter. I did cover the cooled wort with sanitized foil. I believe this was the difference, as the haze protein/fining matrix had time to settle out. The larger/heavier complexes settle quickly(the big clumps of stuff you see) but try to let gravity do some work on the smaller bits before you rack off to fermentation. You won't regret it. Brilliant clarity, and I have always had trouble with chill haze. THANK YOU THANK YOU THANK YOU YOOPER!!!
How do you whirl pool? Also while letting it rest did you leave the chiller in the kettle? I am brewing tonight so I may give this a try.
__________________
Good judgement comes from experience, experience comes from bad judgement.

 
Reply With Quote
Old 05-11-2013, 11:28 PM   #37
Yankeepride15
Recipes 
 
Jan 2013
The Middle of Nowhere, Maine
Posts: 36
Liked 8 Times on 6 Posts


While you're using your wort chiller, just grab it (wear gloves) and swirl the wort with the chiller until it makes a little vortex. It'll also keep your temperatures from stratifying as you chill. Once I had my temp down to where I wanted it, I pulled the chiller and covered the kettle with sanitized foil (I suppose the lid would have worked, too)
__________________
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
--J. R. R. Tolkien

"Revvy is so powerful that he can tell his recipes what the gravity they should be at any point in his brewing process and they immediately go to said gravity." - Shep

 
Reply With Quote
Old 05-11-2013, 11:34 PM   #38
BansheeRider
HBT_SUPPORTER.png
 
BansheeRider's Avatar
Recipes 
 
Dec 2012
Posts: 1,511
Liked 102 Times on 93 Posts


Quote:
Originally Posted by Yankeepride15 View Post
While you're using your wort chiller, just grab it (wear gloves) and swirl the wort with the chiller until it makes a little vortex. It'll also keep your temperatures from stratifying as you chill. Once I had my temp down to where I wanted it, I pulled the chiller and covered the kettle with sanitized foil (I suppose the lid would have worked, too)
Cool thanks! And you have crystal clear beer with this method?
__________________
Good judgement comes from experience, experience comes from bad judgement.

 
Reply With Quote
Old 05-16-2013, 08:12 PM   #39
johnnytaco
Recipes 
 
Feb 2012
Conifer, CO
Posts: 107
Liked 4 Times on 4 Posts


Quote:
Originally Posted by BansheeRider View Post
Maybe this happens to me because I dont let the chilled wort settle and I pour everything in the fermenter. I do use a strainer bag which catches all the hops, but what about proteins? These make it through the strainer correct? Maybe I should let the kettle settle for 10 min after being chilled and then pour slowly through the strainer into the fermenter.
From what I'm reading, it sounds like you are pulling some yeast through your keg. Unless you let your beer hang out in the fermenter for 4 weeks, you're going to leave a lot of yeast in suspension. those yeast drop to the bottom of the keg as it chills and is the first thing to be pulled up as you pour. I get a bit of yeast for the first gallon if I choose not to let the yeast settle in the fermenter, sometimes in scary looking chunks. It's harmless, but can give you some stomach issues if you're sensitive. Chill haze should be knocked out by the whirlflock tabs and settle in the fermenter. If you read what Jamil says, and I agree from personal experience, you don't need to secondary your beer. With the small batches home brewers make, there is no need for it. Autolysis only happens in huge tanks with a ton of pressure(beer) on top of the yeast and added heat from the yeast eating sugars. Just try not to disturb the yeast when moving your beer so you can siphon it into your keg.

 
Reply With Quote
Old 07-10-2013, 08:00 PM   #40
smizak
Recipes 
 
Dec 2007
Buffalo, NY
Posts: 1,828
Liked 112 Times on 82 Posts


Quote:
Originally Posted by BansheeRider View Post
My beer is always clear until I chill it and the haze starts to appear.
That's why they call it "chill haze". The proteins that haze up the beer are soluble at room temperature, but start to precipitate out when the beer is cold. Given time, the proteins will settle out and you should have some really clear beer, given you're using whirlfloc. Some commercial breweries will drop the yeast, i.e. chill the beer, then filter. The proteins at that point have coagulated to a size that can be filtered out, resulting in a clear beer. I'm with the last poster, I really don't sweat it, I'm through half the batch before it starts getting crystal. But I do get the attraction of serving a crystal clear homebrew.
__________________
"This song goes out to me because I'm so f*ckin' cool!"~John Reis

johnnytaco Likes This 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
chilling full boil AG without wort chiller? zodiak3000 Beginners Beer Brewing Forum 19 11-20-2010 07:05 AM
Temps - Boil and wort chilling eighteez Beginners Beer Brewing Forum 11 08-24-2010 02:09 AM
chilling wort with a partial boil limnoted Beginners Beer Brewing Forum 5 01-19-2010 03:29 AM
Calculating wort expansion along with pre and post boil boil volumes greggor General Techniques 4 10-23-2009 12:01 PM
Wort Chiller Post-Chilling gallagherman General Techniques 6 03-21-2008 12:40 PM


Forum Jump