Author Topic: Whirlpooling and concerns  (Read 910 times)

Offline jmcamerlengo

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Whirlpooling and concerns
« on: March 28, 2012, 08:14:43 AM »
I've started whirlpooling a bit more extensively on some brews(5-30 minutes depending on beer)

My question is concerning DMS and effects with whirlpooling.  In something using a considerable amount of pils malt where its crucial to chill quickly, is DMS a concern with hot whirlpooling? Is there a recommended time for these types of beers. Should the kettle be covered after the boil has completed during whirlpooling? I generally have not covered the kettle until Ive chilled down to atleast 70 or so.

I use a therminator btw to chill and recirc the last 10 minutes or so of the boil to sanitize everything. Generally I will whirlpool hot for a length of time then just kick the water on for the therminator when I'm ready to start cooling. I generally experience about a .5 degree per minute loss whirlpooling without the chiller running(so after a 30 minute whirlpool ive cooled down to 195 or so.

Thanks!
Jason
-Head Brewer, Brewtus Brewers in the Shenango Valley. Hopefully opening a brewpub/nano brewery in the next couple years.

Offline dcbc

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Re: Whirlpooling and concerns
« Reply #1 on: March 28, 2012, 09:42:58 AM »
I do a lot of light German lagers and employ a very similar procedure using a CFC instead of a plate chiller.  I recirculate and whirlpool through the chiller beginning at flame out (was having problems with the boiling wort and March pump cavitating and decided I would get enough kill power with just under boiling water).  Depending on whether I add flame out hops, I will whirlpool for 10 to 15 minutes before I start running water through the CFC.  Once I have it cooled down as far as I can get it to go on hose water (well below 140), I let it sit for 10 minutes to settle, then knock out.

Never a discernible amount of DMS in the beer.
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Offline jmcamerlengo

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Re: Whirlpooling and concerns
« Reply #2 on: March 28, 2012, 10:26:04 AM »
great. thanks!
Jason
-Head Brewer, Brewtus Brewers in the Shenango Valley. Hopefully opening a brewpub/nano brewery in the next couple years.

Offline narcout

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Re: Whirlpooling and concerns
« Reply #3 on: March 28, 2012, 04:26:06 PM »
My question is concerning DMS and effects with whirlpooling.  In something using a considerable amount of pils malt where its crucial to chill quickly, is DMS a concern with hot whirlpooling?

If you are doing a long enough boil, you shouldn't experience issues with DMS from an extended hot whirlpool.


Offline zen_brew

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Re: Whirlpooling and concerns
« Reply #4 on: March 29, 2012, 07:44:56 PM »
 Agreed. A long solid rolling boil (90-100 minutes if using pilsner)  should have evaporated most of the DMS from the wort.
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Offline tom

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Re: Whirlpooling and concerns
« Reply #5 on: March 30, 2012, 11:36:09 AM »
+2
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