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You are here: Home --> Forum Home --> Brewing Forum --> Brewing Discussion --> Monday Dumb Dumb Question: Whirlpool Techniques

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davidg
Kula, HI
137 Posts


I might save these for every Monday, where I ask a question I feel at this point I should know, and should be able to do, but just can't seem to successfully pull off when I'm brewing.

This one is about creating a whirlpool.  I've tried several methods.  When I began trying, I would immerse my IC in the boil at about 5 minutes, and at flameout I'd add any hops (if called for), and use my new found whirlpool paddle that I got from Norcal Brewing Solutions, only to find it had a field day with the hop bags I had in there.  Scratch that when using those.  Next time I just tried it when not using any bags for my hops, and I still couldn't get a successful whirlpool going even after holding it in there for 30 seconds.

Last brew day, one for the competition, I just used a stainless spoon and stirred vigorously for a bit trying to get some action.  It looked like it was going to work, but after a minute all movement ceased.

Is this because the IC is in there at all?  I thought the idea was to move the wort around the coils of the IC to chill faster as well as gather the trub in the center?  




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I don't worry about leaving the trub behind, but I do continuously stir around my IC to speed chilling - it makes a real difference. 



Posted 34 days ago.

Necropaw
Charter Member
Central WI
608 Posts


AFAIK its going to be hard to get a good whirlpool to stay going with the IC in there.  Its a lot of extra resistance for the fluid.

And yeah, i just stir while chilling to speed up times.  typically i stir for something like 10 seconds, then take a 20 second break or so.  When the wort stops moving very much, i stir again.


Ive whirlpooled a few times after chilling, but meh.  I dont have a valve on my kettle anyways, so often times im going to get trub either way from dumping into the bucket.  




Posted 34 days ago.

mchrispen
Bastrop, TX
485 Posts


The IC will slow the whirlpool down, as will the bagged hops. The IC will be a lot more efficient chilling with the spin however. I think a few people on here use a whirlpool arm and pump integrated with their IC.

So the whirlpool (for hop additions) is designed to cause the trub and hops to collect in the center. You need to stir for a bit - and keep the spin going for it to work. I have done this a couple of times, although my system is designed for whole hops and has a false bottom. I would stir for about 5-10 minutes, cover and let it rest for 10 minutes. Usually forms a nice pile in the middle. I just installed a whirlpool arm in my kettle and pump for 10 minutes, then settle for 10 minutes. Your call on dropping the temperature to under 170F to lower any IBU contribution - works fine either way depending on your goals.




Posted 34 days ago.

chino_brews
Charter Member
Eden Prairie, MN
301 Posts


After the IC is out, even if I stir by hand to get a fast whirlpool going and put the lid on, 15-20 minutes later I have a nice pile of hops/break in the middle and (usually) nice clear wort on top.

The key is to whirlpool to chill fast, remove the IC that is causing turbulence, and then whirlpool again for the trub separation.




Posted 34 days ago.

davidg
Kula, HI
137 Posts


Thanks for all of the responses.  It sounds like I need to stir/whirlpool while the IC is in there, and then do it again once it's out.  I get so paranoid about putting anything in the slightly chilled wort...it's always paranoia time. I've got 4 batches to brew in 2 days here starting Thursday, one of them I'll get a successful whirlpool going.

Once I get myself a pump, I'll just use my current dip tube and then snag another one so that I don't have to do any stirring at all.  




Posted 34 days ago.

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