I need a description of what it means when a brewery making hazy and hoppy beers say they whirlpool at 150 for 40 minutes?
Do you shut off the heat, turn on the chiller for a little to drop temp and then turn off the chiller and start the whirlpool then? Adding hops?
There’s another idea with whirlpool where you just cut off the burner drop in 0 min knockout hops and spin the wort with the sole purpose being to pile the trub and clear the draw off.
I’m can’t find a good description anywhere whirlpool hops vs whirlpool for cleanup. Anyone?
Do you shut off the heat, turn on the chiller for a little to drop temp and then turn off the chiller and start the whirlpool then? Adding hops?
There’s another idea with whirlpool where you just cut off the burner drop in 0 min knockout hops and spin the wort with the sole purpose being to pile the trub and clear the draw off.
I’m can’t find a good description anywhere whirlpool hops vs whirlpool for cleanup. Anyone?