I asked this question with the word "aerate" instead of "whirlpool", but that was a clear mistake.
What I consider whirlpooling seems like aerating, but it's obviously not. There's a difference.
Sooo... anyway....
My beer tastes best when I whirlpool....
- when I boil
- when I whirlpool after boil
- when I shake the carboy up BEFORE pitching
- when I shake the carboy up AFTER pitching
- when I am mixing in priming sugar
... and I just started a new experiment of
- turning bottles upside down once or twice, since no more oxygen can be added into a sealed bottle cap (we'll see how this last one worked, but I doubt it could do any harm, probably won't help an incredible amount either, tho)
Now I'm left wondering if anybody whirlpools **AFTER** racking from primary to secondary??? I could hardly see any disadvantage, since there is no trub... and since it works when whirlpooling with the priming sugar....
BUT HOW MANY PEOPLE ACTUALLY DO IT??
The difference between my buddy who started us down this homebrew path is that he never wanted to disturb the beer, but I want to whirlpool it every chance I get (not introduce bubbles thru splashing, however!). It's all about an even solution, imho. Anybody else see this??
Sure temp is likely more important, but I think whirlpooling is another function that creates consistent brews.
What I consider whirlpooling seems like aerating, but it's obviously not. There's a difference.
Sooo... anyway....
My beer tastes best when I whirlpool....
- when I boil
- when I whirlpool after boil
- when I shake the carboy up BEFORE pitching
- when I shake the carboy up AFTER pitching
- when I am mixing in priming sugar
... and I just started a new experiment of
- turning bottles upside down once or twice, since no more oxygen can be added into a sealed bottle cap (we'll see how this last one worked, but I doubt it could do any harm, probably won't help an incredible amount either, tho)
Now I'm left wondering if anybody whirlpools **AFTER** racking from primary to secondary??? I could hardly see any disadvantage, since there is no trub... and since it works when whirlpooling with the priming sugar....
BUT HOW MANY PEOPLE ACTUALLY DO IT??
The difference between my buddy who started us down this homebrew path is that he never wanted to disturb the beer, but I want to whirlpool it every chance I get (not introduce bubbles thru splashing, however!). It's all about an even solution, imho. Anybody else see this??
Sure temp is likely more important, but I think whirlpooling is another function that creates consistent brews.