Archibaldi
Member
Thanks in advance to any who reply...
I just brewed my second batch (strong belgian trippel style). I don't think I used the whirfloc tabs correctly. I put them into the wort after the boil was done and before I put the wort into the fermenter. Everything went into the fermenter fine, but when I transferred to the secondary I noticed the large lumps of the coagulated proteins left from the whirflocs I suspect.
Should I be adding the whirflocs at a different point in the process or just strain when going from primary to secondary? I loved this batch so much (slightly simpler Chimay) that I am brewing it again and would love to refine my technique as well as incorporate a wort chiller. The batch tasted great, just didn't look that great with flakes of protein floating in some of the bottles.
I just brewed my second batch (strong belgian trippel style). I don't think I used the whirfloc tabs correctly. I put them into the wort after the boil was done and before I put the wort into the fermenter. Everything went into the fermenter fine, but when I transferred to the secondary I noticed the large lumps of the coagulated proteins left from the whirflocs I suspect.
Should I be adding the whirflocs at a different point in the process or just strain when going from primary to secondary? I loved this batch so much (slightly simpler Chimay) that I am brewing it again and would love to refine my technique as well as incorporate a wort chiller. The batch tasted great, just didn't look that great with flakes of protein floating in some of the bottles.