From my understanding, you're supposed to whirlpool and then let the wort sit until everything settles into a cone, then transfer to the fermenter. I use a hop spider so I really only have the break material to deal with, which I know some say to transfer, others say to not (that's not the point here). Either way, I can never get a nice cone of crud after whirlpooling.
So my question is, can you whirlpool while transferring from kettle to the fermenter (through ball valve) so the break is actively forced to the center while you're drawing wort from the dip tube where (presumably) there is less break material? To that point, I'm not sure if it's really worth the effort, but more or less curious if that is ever done.
So my question is, can you whirlpool while transferring from kettle to the fermenter (through ball valve) so the break is actively forced to the center while you're drawing wort from the dip tube where (presumably) there is less break material? To that point, I'm not sure if it's really worth the effort, but more or less curious if that is ever done.