Next to nothing gets through 200 microns so I don't think it's necessary to devise a progressive system. When you harvest your yeast there will be no visible hop or break material. Try them. You will not be disappointed.
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It's always good to revive this thread around this time of year! I'm going to brew my annual dampfbier in the next few weeks. I'm going to double decoct mine this year. I'm also going to pitch with a portion of the slurry from one of my recent weissbiers (as traditional dampfbier brewers would have likely done at one time). I will likely ferment a bit higher than I normally do with weissbier yeast. I'm thinking between 68-70.
Dampfbier should be consumed relatively young like its wheat-based cousin hefeweizen. I'd say that once its clear, it's ready to go.
Dampfbier is extremely refreshing on hot summer days and usually pleases a crowd. It's a great mid to late summer brew!
Hey Dee, I can't answer your question, but you could answer mine... I do 10gal batches, and plan to get a 40 plate chiller rel soon. How quick can you chill with 60-65* water?I ended up using both the immersion chiller and the plate chiller. I recirculated the ice water through the plate chiller using a fountain pump and let the immersion chiller water exit into my garden (terrible drought in Georgia right now so the water was not wasted). I used 120lbs of bulk ice ($9)and probably 45 gallons of water. I kept adding ice to the chiller water as the return water reentered. The total time from boil to 60 degrees for this 20 gallon batch of Kolsch was 25 minutes in 100 degree weather. The whirlpooling return hitting the the 40 degree immersion chiller worked well. I was worried the IM might work against the plate chiller if I didn't let the heated water exit the system. All in all, it was well worth the effort and going from 10-20 gallon batches really makes the brew day productive (5 hrs. from grind to cleanup). I have a bazooka screen but still used a hop bag to avoid clogging the chiller but I'm not sure how free floating hops would work. I flushed the chiller in every direction with star san and didn't see any trub. This is my first experience with pumps and plates but it seemed to work. I used two separate mash tuns and batch sparged. I figured the sparging process would go faster that way and helped me get to a boil faster. Next purchase is twin jet burners. Either way it worked.