Anyone hard-piped their whirlpool inlet?

mascervesa · Jan 14, 2015

No, not neccesarily. It still whirlpools because I am only pointing the street elbow down and then orientating the whirpool tube so it flows tangentially with the keggle wall. Another option is to make an L-shaped 1/2" OD copper tube to use when doing 5 gallon batches so that it is below the wort surface (which I have done before). But using the street elbow it works fine for me, and I only do 5 gallon batches occasionally anyway. If I don't whirlpool I do get more trub, but it still leaves most of the trub at the bottom of the keggle. Lately, I stopped caring about carrying over trub into the fermenter after reading taste tests of trub vs no trub fermentations. As far as the Chugger pump clogging from trub and hop peelt material, it won't happen. That thing will suck a golf ball through a garden hose.

Leblais · Jan 18, 2015

OK... that is great to hear about the clog (as well as the trub). I think i will mount it around the 4 gallon mark and most likely place it directly above the spigot . Thank you for taking the time to respond. It really has given me some perspective.

zrule · Jan 18, 2015

not to change the subject but I have changed my setup so now I can pump wort directly into the fermenter. The problem is my pumps that came with my morebeer setup are weak and don't think they will even create a whirlpool. For example, It took an hour to pump 10 gallons of wort from the kettle into the fermenter. The pump was 1 ft off the floor pumped up to the chller about 2.5 feet feet, then up to top of ferment another 2.5 feet. Is this too high for these magnetic impeller pumps?

Is it more effective to have the wort travel into a smaller outlet to create more wort speed for whirlpool?