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Whirlpool
BK wrote:
I used a metal strainer and pour the wort back and forth 2 to 3 times. What does the whirlpool do and when should I do it. Should I not pour back and fourth?
Whirpooling helps collect any cold break, hop debris, etc in the kettle after chilling your wort. When you whirlpool a kettle all that stuff forms a cone in the bottom of the kettle and it makes for clean transfers into your fermenter. Its not necessary but an extra step some people take.
When do you dothe whirlpool?. I ice bath the pot then I by pouring back and forth. Then I add the remaining cold water to top off to 5.
25 gallons. Then I pitch the yeast and shake for 5 to 10 minutes Right, wrong, thoughts?.
Well I use a pump and plate chiller so I recirculate my wort while I'm chilling and I whirlpool then. Before I had the pump and was using an immersion chiller I would whirlpool after I chilled the beer down to pitching temps. Then rack the beer into the fermenter and pitch my yeast.
Your method sounds fine. Chilling using an ice bath is fine but using an immersion chiller would speed things up. By pouring your wort back and forth you're aerating the wort and introducing oxygen which is necessary for yeast growth.
BK
Your method is more like how I brew. I chill using my immersion chiller and an ice bath. I don't bother with the whirlpool at all. Everything goes straight into the fermentor and then is separated out when I transfer over to secondary after primary firm is all done. I get alot of material in the bottom of the primary though.
I was thinking though that I might start doing something like whirl pooling so that I can remove more of the trub before primary and then skip secondary all together and go from primary to my bottling bucket or keg.
ID
When I transfer the wort to the fermentor I use a metal strainer. My new fermentor allows me to take trub out daily after fermentations with a bottom spot so It does not sit on it. I have been told you can get off flavors if it sits on the trub entire time. I emptied about 2 to 3 cups. The new fermentor allows me to keep it in the primary and not have to rack to a secondary. I just used it for the first time and my bitter sweet amber turned out great.
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