Yes. It is not as efficient as in a kettle with absolutely nothing in there but yes you can get a whirlpool going and keep it going with an element in the kettle. The "CONE" will form along side the element and it won't be as "PERFECT" as an empty kettle as the element disrupts that perfect flow. Cheers Jay
will the paint stirrer scratch up the bottom of the kettle? the paddle in the video at least has a cap on the end to protect the kettle bottom from friction damage
If you are using an immersion chiller you would want to chill first so you don't disturb the cone. Yes you will whirlpool then let sit. I would let mine site for about 20 min but you can transfer sooner if your happy with the cone and how its developed. Cheers Jay @ Nor Cal Brewing Solutions
Jay Webster good advise! I slowly Whirlpool while chilling to increase heat transfer then pull chiller out and get up to full spin and let settle. works perfect every time! I love clear beer 😎
@@shreko2 as long as you're pitching yeast soon after aerating it, the yeast stabilizes the wort. Before off flavors can develop the yeast has already made a nice home for itself that resists bad bacteria from forming. At least that's the way I understand it.
the oxygen would be fine, because you still have to aerate your wort anyways before pitching. You generally want to wait around 10 to 15 minutes after whirlpool to let the cone form.
phucarr Thank you for your answer! but what worries me is that oxygen must be added when the wort has cool down a bit. Maybe all I have to do is try it and see how it works!
Luis H Valdez Gurrola I see what you are saying. If that really concerns you, you could always cover with a lid or foil while waiting. I would be more concerned about something falling into the wort that could possibly infect. You could simply just whirlpool gently with your paddle/spoon or even wort chiller as to avoid vigorous splashing which could lead to oxidation.
Hey guys, thanks for your interest in our product! Luis: You do NOT want to introduce oxygen to the wort while it is still hot (that is called hot side aeration). You want to stir the wort at a slow enough speed to where you get good cyclonic action WITHOUT adding a lot of bubbles. If you see bubbles being introduced, slow down your drill.
+AuroraProject08 Not a dumb question. Yes. Chill, remove the chiller, whirlpool. In fact I use a paint-stirrer to drop from boil to 70 in 15 minutes or less so I already have the stirrer all chucked up in drill.
Many people use the chiller to get it to the whirlpool temp they want, whirlpool, then resume chilling. For IPA a good whirlpool temp is usually between 150 and 160.
thanks for this.
Good video. I'll be adding this to the repertoire next brew day.
How long do you let it sit after whirlpool before chilling? Sorry if this was posted again. There was an error with youtube.
Did you do it after cooling the wort or before? Does the cool wort better for that process? Or it doesn't matter?
Yes I'm interested as well.
Pretty sure it's usually done with the hot wort.
Maybe show it under real conditions instead of a few grains?
Will this work if you have an electric element in the kettle?
Yes. It is not as efficient as in a kettle with absolutely nothing in there but yes you can get a whirlpool going and keep it going with an element in the kettle. The "CONE" will form along side the element and it won't be as "PERFECT" as an empty kettle as the element disrupts that perfect flow.
Cheers
Jay
wouldnt a paint stirrer be just as effective?
Exactly.
is it stainless or food grade?
will the paint stirrer scratch up the bottom of the kettle? the paddle in the video at least has a cap on the end to protect the kettle bottom from friction damage
Where can I buy this whirlpool mash paddle??
www.norcalbrewingsolutions.com we have a boatload of paddles. poke around a bit and search "paddle" and you'll find it.
Do you wait for the whirlpooling to stop before you transfer to the chiller then?
If you are using an immersion chiller you would want to chill first so you don't disturb the cone. Yes you will whirlpool then let sit. I would let mine site for about 20 min but you can transfer sooner if your happy with the cone and how its developed.
Cheers
Jay @ Nor Cal Brewing Solutions
Jay Webster good advise! I slowly Whirlpool while chilling to increase heat transfer then pull chiller out and get up to full spin and let settle. works perfect every time! I love clear beer 😎
@@CricketyChris and what about the contaminations? When you do whirlpool with such pad you aerate the wort extremely.
@@shreko2 contamination from what?
@@shreko2 as long as you're pitching yeast soon after aerating it, the yeast stabilizes the wort. Before off flavors can develop the yeast has already made a nice home for itself that resists bad bacteria from forming. At least that's the way I understand it.
Im doung a watermelon saison and i want to add the watermelon juice during whirlpool, how would i go about that doing that? The right time and way?
How did the watermelon Saison turn out? That sounds delicious.
would this make oxidation possible? I mean, as the wort is about 200ºF this whirpool may introduce some oxygen into the wort. How much time is ok?
the oxygen would be fine, because you still have to aerate your wort anyways before pitching. You generally want to wait around 10 to 15 minutes after whirlpool to let the cone form.
phucarr Thank you for your answer! but what worries me is that oxygen must be added when the wort has cool down a bit. Maybe all I have to do is try it and see how it works!
Luis H Valdez Gurrola I see what you are saying. If that really concerns you, you could always cover with a lid or foil while waiting. I would be more concerned about something falling into the wort that could possibly infect. You could simply just whirlpool gently with your paddle/spoon or even wort chiller as to avoid vigorous splashing which could lead to oxidation.
Hey guys, thanks for your interest in our product! Luis: You do NOT want to introduce oxygen to the wort while it is still hot (that is called hot side aeration). You want to stir the wort at a slow enough speed to where you get good cyclonic action WITHOUT adding a lot of bubbles. If you see bubbles being introduced, slow down your drill.
Thank you for your answer! I'll try this next brew day!
Dumb question, you would want to do this after using an immersion chiller, correct?
+AuroraProject08 Not a dumb question. Yes. Chill, remove the chiller, whirlpool. In fact I use a paint-stirrer to drop from boil to 70 in 15 minutes or less so I already have the stirrer all chucked up in drill.
Many people use the chiller to get it to the whirlpool temp they want, whirlpool, then resume chilling. For IPA a good whirlpool temp is usually between 150 and 160.
I whirlpool while the wort is still hotter than 160F, not after it's chilled. But I suppose you could do this just prior to pitching the yeast.
After cold break... protein flocculation.
Am I the only one concerned about post boil sanitation and the small,but,chance indeed of contaminates holding a power tool above it?
Boom