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BeerTools Discussion Forum • View topic - whirlpooling

whirlpooling

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

Moderator: slothrob

whirlpooling

Postby substancep » Sun Jan 04, 2009 8:33 am

I new to the hobby, only 4 batches in so far, and am having a difficult time with whirlpooling. It is quite frustrating as I end up with a 1/2 to 3/4 of an inch of trub on the bottom of the brew pot at the end of the boil and hate having to top up that much more at the end.

My process is as follows:
end of boil, turn on the wort chiller. cool to ~70degrees.
remove the chiller, give the pot a good stir, making a clockwise vortex
let sit for 20 or so minutes
Check to see all motion stopped and it looks clear on top, siphon from side of brewpot.


I have added Irish moss to the last 3 batches, and am begining to suspect it really only makes matters worse. Any how if anyone has any insight (some obvious but missed step etc) I'd appreciate it. Thanks
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Process looks good

Postby brewmeisterintng » Sun Jan 04, 2009 9:31 am

I, myself, don't whirlpool. I do use hop bags to limit the dregs in the bottom of the brew kettle however if I transfer some of the trub into the fermenter it's no big deal. I secondary anyway and it will get left behind. The trub really doesn't effect the beer short term. I brewed on the 1st and there was a inch that settled in the carboy before the yeast started kicking it around.
Don't stop using the irish moss as that helps clear your beer.
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whirlpool

Postby slothrob » Sun Jan 04, 2009 10:13 am

I've rarely had much luck with whirlpooling, either, so I can't help you there. Perhaps you could try using some whole hops and attaching a copper "scrubby" to the end of your siphon. The hops will act as a partial filter and the "scrubby" will help keep the siphon from clogging. Then you should be able to drain more completely. I've never tried that, though.

The Irish Moss does make more trub. That's why it makes your beer clearer in the end.

Just because you are losing some volume doesn't mean that you should be adding top up water. That's just diluting your beer. If you really want 5 gallons at the end, you should be making more volume to account for how much you're leaving behind.
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whirlpooling

Postby Legman » Sun Jan 04, 2009 10:29 am

I haven't had much luck with whirlpooling either. There is always so much break material in the bottom of the kettle, I end up losing about 1/2 a gallon per batch. I never get a nice, neat little cone of trub in the center of the kettle like I hear folks talking about. There's just too much trub in there to do that.

I tried the copper scrubby my siphon too. Once the scrubby starts to stick out of the wort, the siphon loses suction and stops and I still end up losing the same amount.

For awhile I did try pouring or siphoning the wort through a 5 gallon paint straining bag. That worked really well and you can recover about 95% of the wort from your kettle. The down side to it, is that with all the hop/break material it clogs very easily and you are stuck there holding a heavy bag of trub over your fermenter waiting for it to drain. It's really a pain in the !@#.
I no longer do that method for that reason.

Just make you recipe for 5 1/2 gallons and just except that your going to lose some to the kettle....and definitely do not stop using Irish Moss. It's better to lose a little volume to the kettle than to have that suspended in your finished beer.
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Re: whirlpooling

Postby slothrob » Sun Jan 04, 2009 12:23 pm

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Postby Suthrncomfrt1884 » Sun Jan 04, 2009 6:12 pm

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I use a strainer

Postby billvelek » Sun Jan 04, 2009 11:02 pm

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Re: whirlpooling

Postby jawbox » Mon Jan 05, 2009 9:59 am

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Re: whirlpooling

Postby slothrob » Mon Jan 05, 2009 10:15 am

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Window Screen - for better or for worse

Postby shaggyt » Mon Jan 05, 2009 11:15 am

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