I tried to whirlpool in my little Klarstein all in one electric for both flavor/aroma and to form a trub cone so I could drain a cleaner wort to the fermenter.
I cobbled together a torpedo tube for the pump inlet but it just plugged up too fast. In short I was unable to whirlpool or even simply recirculate so I just let the loose hops steep at 165f for 20 minutes. We'll see how it comes out.
I'm trying to get away from dry hopping if possible so I can keep a closed fermenter through transfer to keg and transfer with less hop dirt, etc..
If I use nylon or muslin hop bags and simply toss them in the center of my immersion chiller and recirculate directly on top of them, how much different would that be than actually whirlpooling? I can still stop the chilling and maintain 165f or whatever I want or just keep chilling and recirculating. I can pull the bags after chilling for transfer and assume it'd be fairly mess free.
Perhaps I'll have to use a percentage more pellet hops but recirculating the wort directly on top while chilling should help minimize that?
Thoughts?
I cobbled together a torpedo tube for the pump inlet but it just plugged up too fast. In short I was unable to whirlpool or even simply recirculate so I just let the loose hops steep at 165f for 20 minutes. We'll see how it comes out.
I'm trying to get away from dry hopping if possible so I can keep a closed fermenter through transfer to keg and transfer with less hop dirt, etc..
If I use nylon or muslin hop bags and simply toss them in the center of my immersion chiller and recirculate directly on top of them, how much different would that be than actually whirlpooling? I can still stop the chilling and maintain 165f or whatever I want or just keep chilling and recirculating. I can pull the bags after chilling for transfer and assume it'd be fairly mess free.
Perhaps I'll have to use a percentage more pellet hops but recirculating the wort directly on top while chilling should help minimize that?
Thoughts?