How does whirlpooling affect cold break?

[okiedog]

I am wondering how whirlpooling affects cold break, or is it not a problem if done right? Just recently I started whirlpooling to try and get a more pronounced hops aroma and flavor contribution in a couple of brews. I quickly cooled the wort down to about 170F, then whirlpooled for 15-20 minutes, then cooled to 150F, for 15-20 minutes, before continuing to cool to pitching temps. Those beers are still in the fermenters, so I'll have to wait a few days for the results.

 

[JLeuck64]

I had to refresh my memory on what a cold break was so I Googled it. Found this article Hot & Cold Break By: Tom Ayers

After reviewing his article and your post I would think you'll be fine.

 

[The_Bishop]

There is a lot of bad/debunked info in that article. The hot/cold break in the fermenter does *not* lead to off flavors and has nothing to do with DMS, sulfur or fusel alcohols.

 

[JLeuck64]

There is a lot of bad/debunked info in that article. The hot/cold break in the fermenter does *not* lead to off flavors and has nothing to do with DMS, sulfur or fusel alcohols.

I found it entertaining... up to the point he started dropping the F bomb.

 

[Natdavis777]

It will just give you more particulate in the fermentor. No affect to flavor. The particulate will settle within hours and will eventually be buried underneath yeast after it floccs out.

When I runoff into my carboys, the first fermentor is always cloudy because it gets some break material. the second carboy is crystal clear because any break material that was pulled went into the first carboy. Both fermentors are identical a few hours later (if I didnt cool to pitching temps) when I pitch the yeast. Both kegs taste identical.

 

[okiedog]

I keep hearing or reading articles where people say how important it is to quickly cool the wort. On the other hand, I know that many craft breweries whirlpool either to extract more hops character and/or consolidate hops and break material in the center of the kettle, while holding interim temp(s). It seems that there are different (and often conflicting) opinions on, and methods of whirlpooling. This is also true among commercial brewers. It seems they all have different preferences for whirlpool temps and times.

 

[hottpeper13]

I think this is one of many areas in our great obsession that is as much art as science.

 

[RM-MN]

I keep hearing or reading articles where people say how important it is to quickly cool the wort. On the other hand, I know that many craft breweries whirlpool either to extract more hops character and/or consolidate hops and break material in the center of the kettle, while holding interim temp(s). It seems that there are different (and often conflicting) opinions on, and methods of whirlpooling. This is also true among commercial brewers. It seems they all have different preferences for whirlpool temps and times.

Cooling quickly stops the isomerization of the hop oils which preserves the bitterness level that the recipe was designed for and the hop flavor/aroma that was planned but there isn't anything keeping the brewer from designing a recipe to account for the bittering from the longer whirlpool. There are lots of ways to change up a recipe and still make great beer.

 

[Mer-man]

Commercial breweries are whirlpooling hot wort.
Your question is about cold break, which is post cooling. If you are chilling in, or recirculating into, your kettle, then the agitation will break up the cold break and make it "fluffy."
However, transfer it all to your fermentor and set it settle out. Otherwise you will waste a lot of good beer.

 

[JONNYROTTEN]

I keep hearing or reading articles where people say how important it is to quickly cool the wort. On the other hand, I know that many craft breweries whirlpool either to extract more hops character and/or consolidate hops and break material in the center of the kettle, while holding interim temp(s). It seems that there are different (and often conflicting) opinions on, and methods of whirlpooling. This is also true among commercial brewers. It seems they all have different preferences for whirlpool temps and times.

The amount of conflicting information with homebrew is never ending.It used to be if you didn't chill in a nano second you were practically guaranteed an infection.Now people are doing hopstands with no chill at all and pitching the next day.Makes you wonder whats next

 

[okiedog]

I just came back to life (sort of) from an awful respiratory infection type illness that had me down for the count. I didn't even want to get outta' bed.

Is 170F the best temp to whirlpool hops for flavor, and 150F for aroma? Some think so, but there are all kinds of variations used by commercial brewers.