I was originally going to post this in the “Whirlfloc and then what?” (http://aussiehomebrewer.com/topic/91101-whirlfloc-and-what-then/page-3#entry1378649) thread but as I was writing it it took on a life of it's own so I'm starting a new thread.
I've been AG for three or four years now, doing about 30-40 brews in total I'd guess. In all that time I don't think I've ever had a brew that hasn't been chill hazed and I'm getting the shits with it. I had been reading the thread mentioned above with interest and now have a few questions.
Firstly, a few notes about my system: I do a nominal 25L batch, no chill using whirlfloc in the last 5min of the boil. After flame-out I let the convection currents calm down then whirlpool before racking to two cubes. The main cube is usually about 20-22L then what's left, hops, trub, wort and all, goes into a secondary "cube" (usually an empty milk bottle). The trub material sediments out as it cools and I'm usually left with about 2L of clear wort to use as a starter. I then ferment, cold crash and bottle. I have tried using polyclar in the past but haven't noticed a difference in the presence of chill haze so I haven't been bothered with it of late.
My understanding of whilrfloc is that it is, as the name suggests, a flocculant which causes the hot break proteins to clump together and drop out of solution. Is this correct?
Would there be any adverse effect on the wort in the secondary cube being in contact with the hot break while it's cooling? Usually only overnight but occasionally I don’t get around to starting my starter for a couple of days. (No trub actually makes it into the starter)
Do I need to be worried about cold break? I assume most (all) no-chillers pour the cold break into the fermenter.
How fiddly is Polyclar? I note that you're supposed to agitate it for 60 minutes before use. Not having a stirplate the longest I've managed to stir it for has been about 10min. (That was an exceptional case, usually closer to 3-5 minutes). I've not used finings with it. Is that required to get it to drop out of solution?
From what I've read about brewbrite it seems to be more or less the same stuff as ployclar but added into the kettle rather than the maturation vessel. Is that right? How does that work?
Finally and slightly OT but does anyone else do the "secondary cube" thing? To me it seems like an obvious way to cut down dead space in the kettle to almost zero. (and I'm all for any idea that gives me more beer for the same amount of work!)
Any other thoughts, tips or suggestions are welcome.
I've been AG for three or four years now, doing about 30-40 brews in total I'd guess. In all that time I don't think I've ever had a brew that hasn't been chill hazed and I'm getting the shits with it. I had been reading the thread mentioned above with interest and now have a few questions.
Firstly, a few notes about my system: I do a nominal 25L batch, no chill using whirlfloc in the last 5min of the boil. After flame-out I let the convection currents calm down then whirlpool before racking to two cubes. The main cube is usually about 20-22L then what's left, hops, trub, wort and all, goes into a secondary "cube" (usually an empty milk bottle). The trub material sediments out as it cools and I'm usually left with about 2L of clear wort to use as a starter. I then ferment, cold crash and bottle. I have tried using polyclar in the past but haven't noticed a difference in the presence of chill haze so I haven't been bothered with it of late.
My understanding of whilrfloc is that it is, as the name suggests, a flocculant which causes the hot break proteins to clump together and drop out of solution. Is this correct?
Would there be any adverse effect on the wort in the secondary cube being in contact with the hot break while it's cooling? Usually only overnight but occasionally I don’t get around to starting my starter for a couple of days. (No trub actually makes it into the starter)
Do I need to be worried about cold break? I assume most (all) no-chillers pour the cold break into the fermenter.
How fiddly is Polyclar? I note that you're supposed to agitate it for 60 minutes before use. Not having a stirplate the longest I've managed to stir it for has been about 10min. (That was an exceptional case, usually closer to 3-5 minutes). I've not used finings with it. Is that required to get it to drop out of solution?
From what I've read about brewbrite it seems to be more or less the same stuff as ployclar but added into the kettle rather than the maturation vessel. Is that right? How does that work?
Finally and slightly OT but does anyone else do the "secondary cube" thing? To me it seems like an obvious way to cut down dead space in the kettle to almost zero. (and I'm all for any idea that gives me more beer for the same amount of work!)
Any other thoughts, tips or suggestions are welcome.