PistolPatch
Well-Known Member
- Joined
- 29/11/05
- Messages
- 2,717
- Reaction score
- 44
I've been confused on whirlpooling since I started AGing which has been quite a while now so was pleased tonight to see that I am not the only one bewildered by it. On the BIABrewer.info forum, redlegger asked,
My reply was...
Whirlpooling is a familiar term amongst experienced all-grainers but a heap don't do it because their equipment doesn't suit and may therefore have the same lack of knowledge as myself. New all-grainers must be wondering what the hell it even is! (I can't even say whether it is done pre or post-chill!)
Can someone let us know...
1. Whether it should be done pre-chill or post-chill?
2. Whether it can work with immersion chillers?
3. Whether no-chillers should use it?
4. Whether syphoners hould use it?
5. How vigorous should your whirlpool be?
etc...
Hoping the answers here will save me a lot of head-scratching. What is obvious to some of you guys isn't to me and I reckon a few others.
Thanks,
PP
Hey everyone
just a quick question on whirlpooling.
My interpretion of whirlpooling is to basicly create a whirpool after the boil in the keggle/urn before transferring the wort. I just use my mash paddle. I have done it twice now (i stir for about 2-3 minutes, let it stop swirling then open the valve on the keggle and transfer to cube for NC)
I must say i havent seen any real difference between the whirpooled and non-whirlpooled wort's
Am i doing something wrong? Is my interpretation correct?
How do others whirlpool?
Cheers!
RL
P.S. I i used whirfloc in the two brews i 'whirlpooled'
My reply was...
Howdy redlegger ,
Your question is a great one. Whirlpooling is talked about all the time but brewers never say what their equipment set-up or process is. Let's take one simple example...
If you use an immersion chiller, can you whirlpool?
When using an immersion chiller, you dump it in the boil about 15 minutes before the end of the boil to sterilise it. If you want to whirlpool, you will have to pull your chiller out at the end of the boil, whirlpool and then throw your chiller back in. That's not right eh?
So, like you redlegger, I have more questions than answers.
There are heaps of obvious questions like the above that I haven't been able to find answers to and stupidly (in hindsight) that I haven't asked vigorously enough. Surely whether to whirlpool or not depends on what type of chiller, if any, that you are using and whether you syphon or use a tap.
I have whirlpooled only twice and I only bothered trying it when using a kettle with a tap. Once it worked well and once it didn't make any difference (I brew side by side on two identical rigs.) I remember feeling a bit uncomfortable whirlpooling when the wort was hot (HSA delusions probably) but I suspect that it was the hot whirlpool that worked!!!
You have given me the confidence to ask this question on AHB. Hold on...
I have asked the question in this thread [link to this thread].
Will report back here later with the results.
Great question RL,
PP
Whirlpooling is a familiar term amongst experienced all-grainers but a heap don't do it because their equipment doesn't suit and may therefore have the same lack of knowledge as myself. New all-grainers must be wondering what the hell it even is! (I can't even say whether it is done pre or post-chill!)
Can someone let us know...
1. Whether it should be done pre-chill or post-chill?
2. Whether it can work with immersion chillers?
3. Whether no-chillers should use it?
4. Whether syphoners hould use it?
5. How vigorous should your whirlpool be?
etc...
Hoping the answers here will save me a lot of head-scratching. What is obvious to some of you guys isn't to me and I reckon a few others.
Thanks,
PP