Would like to get some insight on this from some others.
Researched around on this but not finding the answer I need.
Following the boil, I whirlpool for about 15-20 min then let it sit for about 15-20 min. However, when I cool to the plate chiller and get to the end, the last gallon has a bunch of hot break trub (White clumps of proteins and such). The hops were in a cone but not the hot break. The hot break was just spread out near the bottom. How do I fit this so that I can get all the wort possible?
My thoughts:
Whirlpool, wait for it to cool and begin to fall then whirlpool again?
Or wait for a little while first then whirlpool and rest?
Whirlpool for longer?
Is 20 minutes just not long enough?
It is causing me to get 5-5.5 gal instead of 6 like planned.
Info:
All grain 6 gallon batches. 15 gal kettles.
Thanks for the help!
Researched around on this but not finding the answer I need.
Following the boil, I whirlpool for about 15-20 min then let it sit for about 15-20 min. However, when I cool to the plate chiller and get to the end, the last gallon has a bunch of hot break trub (White clumps of proteins and such). The hops were in a cone but not the hot break. The hot break was just spread out near the bottom. How do I fit this so that I can get all the wort possible?
My thoughts:
Whirlpool, wait for it to cool and begin to fall then whirlpool again?
Or wait for a little while first then whirlpool and rest?
Whirlpool for longer?
Is 20 minutes just not long enough?
It is causing me to get 5-5.5 gal instead of 6 like planned.
Info:
All grain 6 gallon batches. 15 gal kettles.
Thanks for the help!
