What to transfer post whirlpool?

[tsholl]

Hey all, sorry for the brevity, hoping to get a reply before my wort is cooled off and ready to be transferred to primary.

I am doing the recipe below which has a 40 minute "whirlpool" hop stand. Before I started I looked up what whirlpooling was and it seems that simply with a spoon you can stir up your mash right after hops are added so the sediment collects in the middle and then you transfer from the side, avoiding a lot of sediment. I do get this effect but do I really want to try to avoid all of that in the middle? It seems like that is where most of the hops are and this is supposed to be a hazy neipa. Thanks!

https://www.beercraftr.com/1-gallon-new-england-ipa-recipe/

 

[cswant88]

The whirlpool in this case is being used to add hop flavor and aroma. Whirlpooling is also used to concentrate solids in the center so that clear wort can be drawn off the side. Kettle hops are not desired in the fermenter, you should leave it behind with as much break material as you can. You are dry hopping anyway, so don't worry about losing any hop character by leaving it behind. That said, if you get some in the fermenter, it's not the end of the world, it will settle out. I would consider a hop sock or something for dry hopping. You have such as small volume to begin with, the less you lose to hop trub, the better.

 

[tsholl]

Thanks @cswant88 , I ended up sticking my auto-siphon into a hop sock before siphoning into primary, that seems to have helped. I'll use the hop sock for the dry hop additions.