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Old 05-22-2013, 03:23 AM   #11
Scottie61
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You siphoned after a day? I agree, there was a lot of goo separating out, but like mentioned above, it settled out to about 1 inch of trub after a week of active fermentation with lotsa blowoff.

I can easily see your siphon plugging before that!

Scott

 
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Old 05-22-2013, 05:19 PM   #12
zacster
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No, there wasn't any problem. The goo was the whirlfloc floating on top, and I also had a lot of trub. I had put it into my smaller carboy because my yeast wasn't ready. This batch was a rush job because of a rainy day opportunity to brew. I made the starter AFTER I made the wort, so I needed to put the wort somewhere, and I figured I'd let it settle. Then I also forgot the Whirlfloc. Normally it goes straight from my pot into my primary, with or without whirlpooling. I find it difficult to get a good whirlpool now because my pot has the thermometer and dip tube in it, and then the dip tube is right in the trub cone.

In any case it is happily fermenting in my basement right now.

 
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Old 05-22-2013, 07:01 PM   #13
Bensiff
 
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I get the typical egg drop soup with it like everyone else. I use an IC to cool, pull that out, create a whirlpool with an oversized spoon, and let that sit for around 20-30 minutes covered before racking to the carboy. This is enough time for all the coagulated crap and hops to settle to the bottom so I can draw off a very clear beer. Granted, the trub cone is not as compact as it would be without the stuff but professional texts on the matter lead me to believe that keeping that out of the fermenter does make a better beer so I am willing to lose a little wort for better beer.

 
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Old 05-23-2013, 02:13 AM   #14
Scottie61
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Egg drop soup -- good description, that's about it!

It's nice to know that others get their timing screwed up like me.

I'm gonna try this brew again soon, because of some DMS (I think) issues with the last one. A subject for another thread.

Scott

 
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Old 05-23-2013, 04:45 AM   #15
zacster
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Yep, egg drop soup. I had checked the forecast for the weekend and they said occasional rain, but Sunday was steady rain. I had planned on at least a 50 mile bike ride for one day, but when Saturday came and went I was going to ride Sunday. Brewing just happened.

 
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Old 05-23-2013, 10:53 AM   #16
gwapogorilla
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Quote:
Originally Posted by Bensiff View Post
I get the typical egg drop soup with it like everyone else. I use an IC to cool, pull that out, create a whirlpool with an oversized spoon, and let that sit for around 20-30 minutes covered before racking to the carboy. This is enough time for all the coagulated crap and hops to settle to the bottom so I can draw off a very clear beer. Granted, the trub cone is not as compact as it would be without the stuff but professional texts on the matter lead me to believe that keeping that out of the fermenter does make a better beer so I am willing to lose a little wort for better beer.
That 20-30 minutes must be what screwed me up. I used Irish moss in the past, and the cold break settled in as little as 5 minutes before...10 at the most. I was expecting the same times with whirlfloc. I ended up racking all of the cold break into the primary as it wasn't settling out. My then pureed oatmeal looking wort is starting to clear...but only slightly. It still lokks like a very cloudy Wit. Which is bad, cuz' it's a pale ale.

 
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