Whirlfloc - how does it work?

[Alphadawg]

Brewing my first Mexican lager (partial extract) this weekend and added whirlfloc to the wort 10 minutes before flameout. It seemed like there was more "stuff" at the top of the brew kettle than normal. Of course, when I poured it into the fermenter it all went in too. Is that expected? I wasn't sure if the whirlfloc worked in the brew kettle or fermenter. Of course, it is in a bucket now so I can't really see - its killing me!

 

[VikeMan]

Whirlfloc works by attracting positively charged proteins, and then precipitating out. It happens in the kettle, but AFAIK the aggregate remains relatively stable, i.e. those same proteins in the aggregate won't re-dissolve even if the aggregate makes it into fermenter. There are reasons to limit kettle trub getting into the fermenter, but I don't think these particular precipitated proteins are an issue.

 

[brewdude88]

It works in the kettle, during the chilling process. I use whirfloc as my only fining agent. I can tell the difference easily. If you let the cooled wort sit for a few minutes, it will be crystal clear with a fluffy layer of trub at the bottom, without it, the wort will maintain a haze.

Using whirfloc, my beers tend to clear with no other fining agent with less than 2 weeks of cold conditioning.

 

[Alphadawg]

Usually the kettle trub is at the bottom and is easy to keep out. For some reason more of it was floating. I also used a Servomyces Yeast Nutrient capsule, maybe that had something to do with it? Hopefully, it will still drop really clear

 

[VikeMan]

Usually the kettle trub is at the bottom and is easy to keep out. For some reason more of it was floating.

It's not unusual for cold break to be buoyant during wort cooling.

I also used a Servomyces Yeast Nutrient capsule, maybe that had something to do with it?

I can't think of a reason it would, but who knows?

Hopefully, it will still drop really clear

The fact that you got a good, visible break bodes well.