To stir or not to stir?

[TycoRossBrewing]

So we I go to chill my wort with an immersion cooler, should I be stirring the wort to increase protein flocculation? I filter the hops and most the plant matter out of the wort after the boil if that makes a difference. Thoughts?

 

[AnOldUR]

So we I go to chill my wort with an immersion cooler, should I be stirring the wort to increase protein flocculation? I filter the hops and most the plant matter out of the wort after the boil if that makes a difference. Thoughts?

No, you should be stirring to increase the efficiency of your chiller.

After reaching pitch temperature, let it rest before draining.

 

[kombat]

Stirring will help it cool faster, by encouraging heat transfer between the hot wort and the cold water in the chiller coils. I don't think it really has anything to do with protein flocculation.

 

[Patrick87]

No, you should be stirring to increase the efficiency of your chiller.

After reaching pitch temperature, let it rest before draining.

I've got an immersion chiller coming in the mail. How long do you typically let it rest/settle out before transferring to your fermenter? Like 10-15 minutes?

 

[TheHappyHopper]

The answer most people are going to give is that it doesn't really matter - a lot of people just dump the kettle into the fermenter and don't worry about letting the solids settle out. I siphon mine through a funnel with a strainer, so I start transferring as soon as I hit the temperature that I want - the sooner you get the yeast going, the less likely it is for an infection to take hold. Of course, if you really want to let it completely settle before you transfer, 10 minutes is probably more than enough.

 

[AnOldUR]

The answer most people are going to give is that it doesn't really matter . . .

I harvest yeast and even though some say it doesn't matter, I like to keep the trub out so that after a single rinse I can get a nice clean slurry.

How long do you typically let it rest/settle out before transferring to your fermenter?

15 - 30 minutes with the lid on after whirlpooling.

 

[TycoRossBrewing]

What exactly is whirlpooling and when do i do it?

Is whirlpooling only with all grain batches?

 

[MaxStout]

What exactly is whirlpooling and when do i do it?

Is whirlpooling only with all grain batches?

The idea of whirlpooling is to get most of the gunk to stay in the center, due to the rotation of the wort. Then siphon or use the valve to carefully rack the cleaner wort, leaving the gunk in the center.

Whirlpooling is beneficial to extract batches too, as you still have stuff floating around from hops and steeping grains.

 

[RM-MN]

One of the things that whirlpooling does is allow you to leave most of the trub in the kettle instead of getting it into the fermenter. The downside of this is that that cone of trub contains little solid and lots of wort which means that when you leave that in the pot you lose nearly that whole quantity of wort with little benefit except for the aesthetics. Take a look at this experiment by Brulosopher:

http://brulosophy.com/2014/06/02/the-great-trub-exbeeriment-results-are-in/

 

[max384]

I stir to help it cool faster.

I used to let it sit after reaching pitching temps, then siphon off the wort into the fermenter to leave as much trub behind as I could. However, I started just dumping the wort into the fermenter, trub and all, and noticed NO difference in the final taste of the beer, or the clarity of the final product. All it seemed to be doing was wasting time...

 

[max384]

One of the things that whirlpooling does is allow you to leave most of the trub in the kettle instead of getting it into the fermenter. The downside of this is that that cone of trub contains little solid and lots of wort which means that when you leave that in the pot you lose nearly that whole quantity of wort with little benefit except for the aesthetics. Take a look at this experiment by Brulosopher:

http://brulosophy.com/2014/06/02/the-great-trub-exbeeriment-results-are-in/

Good read. Thanks.

 

[RM-MN]

I stir to help it cool faster.

I used to let it sit after reaching pitching temps, then siphon off the wort into the fermenter to leave as much trub behind as I could. However, I started just dumping the wort into the fermenter, trub and all, and noticed NO difference in the final taste of the beer, or the clarity of the final product. All it seemed to be doing was wasting time...

And beer! :cross: