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WTF Whirlfloc?


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#1 Darterboy

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Posted 28 August 2016 - 12:48 PM

I stopped using it years ago because I ran out and noticed no difference so I just never bought any again. Well I tried some today and I'm trying to figure out what it's supposed to be doing. I'm used to maybe 1/2 an inch of break material at the bottom of my fermenter when I rack out of the kettle.  With the Whirlfloc, I've got 1/2 a carboy of this big, fluffy, scrambled-egg-looking break material. How exactly is this helping me again? I use an immersion chiller and chill fully in the kettle then rack to the fermenter.


Edited by Darterboy, 28 August 2016 - 12:50 PM.


#2 denny

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Posted 28 August 2016 - 12:59 PM

I stopped using it years ago because I ran out and noticed no difference so I just never bought any again. Well I tried some today and I'm trying to figure out what it's supposed to be doing. I'm used to maybe 1/2 an inch of break material at the bottom of my fermenter when I rack out of the kettle.  With the Whirlfloc, I've got 1/2 a carboy of this big, fluffy, scrambled-egg-looking break material. How exactly is this helping me again? I use an immersion chiller and chill fully in the kettle then rack to the fermenter.

 

Did you just rack to the fermenter?  If so, it will settle and compact.  It's basically doing what it's supposed to do.



#3 Darterboy

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Posted 28 August 2016 - 02:30 PM

Did you just rack to the fermenter?  If so, it will settle and compact.  It's basically doing what it's supposed to do.

Yes. It's settling. I just read that it helps precipitate beta-glucans. I guess that explains the large volume of break, the grain bill was 12% flaked rye. So without the Whirlfloc, all that would have stayed in solution and in the beer, or just taken longer to settle out?


Edited by Darterboy, 28 August 2016 - 02:33 PM.


#4 Big Nake

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Posted 28 August 2016 - 05:57 PM

A couple weeks ago I made a beer (used whirfloc with 7 minutes left in the boil) and I couldn't get it to chill much below about 80-85° so I stopped chilling and brought the kettle into the kitchen and placed it in the sink with ice and water (which I always do). But the ice melted quickly and when I took a look at the wort, there were giant, jellyfish-like plumes in there which I had never seen. I put more ice in the water and then took a sanitized SS spoon and stirred the wort hoping that everything would settle. I came back 10 minutes later and everything had settled nicely which it usually does. So is it possibly a temperature issue that helps it settle?

#5 ChicagoWaterGuy

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Posted 28 August 2016 - 08:33 PM

I've gotten clumps the size of egg foo young patties with all Marris Otter beers.

#6 denny

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Posted 29 August 2016 - 08:36 AM

A couple weeks ago I made a beer (used whirfloc with 7 minutes left in the boil) and I couldn't get it to chill much below about 80-85° so I stopped chilling and brought the kettle into the kitchen and placed it in the sink with ice and water (which I always do). But the ice melted quickly and when I took a look at the wort, there were giant, jellyfish-like plumes in there which I had never seen. I put more ice in the water and then took a sanitized SS spoon and stirred the wort hoping that everything would settle. I came back 10 minutes later and everything had settled nicely which it usually does. So is it possibly a temperature issue that helps it settle?

 

Cooling seems to help everything settle.  It's why I don't bother weighting hop bags.  It's why beer clears when you put it in the fridge.



#7 Stout_fan

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Posted 10 September 2016 - 07:15 AM

I've gotten clumps the size of egg foo young patties with all Marris Otter beers.

Ha, you should try Pilsner!



#8 3rd party JKor

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Posted 10 September 2016 - 01:04 PM

Congrats! You did it right!

#9 MyaCullen

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Posted 11 September 2016 - 11:59 AM

Ha, you should try Pilsner!

the floor malted weyerman makes epic cold break



#10 Genesee Ted

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Posted 11 September 2016 - 08:02 PM

AFOAF used to work at this brewpub and I went over to hang out for the day. Turns out the guy's thermometer had been broken/not calibrated for months and he was doing his mashes around 130 with no mash out rest. He was pulling insanely large protein gobs off the top of the boil when it was breaking with a chinoise from the kitchen. It looked like malt tofu lol

#11 MyaCullen

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Posted 11 September 2016 - 10:13 PM

Ouch

#12 positiveContact

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Posted 12 September 2016 - 03:17 AM

AFOAF used to work at this brewpub and I went over to hang out for the day. Turns out the guy's thermometer had been broken/not calibrated for months and he was doing his mashes around 130 with no mash out rest. He was pulling insanely large protein gobs off the top of the boil when it was breaking with a chinoise from the kitchen. It looked like malt tofu lol

 

I think I'd have at least 2 thermos for a commercial app.  can never be too sure!



#13 denny

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Posted 12 September 2016 - 10:17 AM

I think I'd have at least 2 thermos for a commercial app.  can never be too sure!

 

A man with 2 watches never knows what time it is.



#14 HVB

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Posted 12 September 2016 - 10:19 AM

A man with 2 watches never knows what time it is.

While that is true it gives me a better feeling when my thermocouples and my thermapen are reading the same.  If there is a difference I at least know something is wrong and can go from there to determine what is reading incorrectly.



#15 Stout_fan

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Posted 12 September 2016 - 01:14 PM

A man with 2 watches never knows what time it is.

A man with no compass walks in circles.



#16 3rd party JKor

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Posted 13 September 2016 - 07:02 PM

I think I'd have at least 2 thermos for a commercial app. can never be too sure!


um, yeah. That's a no brainer. I'd probably be calibrating it against a lab thermometer at least weekly, if not more.

#17 positiveContact

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Posted 14 September 2016 - 04:39 AM

um, yeah. That's a no brainer. I'd probably be calibrating it against a lab thermometer at least weekly, if not more.

 

I bet most start up breweries don't do this.

 

but they should!



#18 Genesee Ted

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Posted 14 September 2016 - 04:51 AM

I bet most start up breweries don't do this.

but they should!

This place wasn't a start up. Been around like 20 years

#19 MyaCullen

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Posted 14 September 2016 - 08:12 PM

This place wasn't a start up. Been around like 20 years

complacency will kill a business




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