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Whirlpooling and Chilling

Ushman92

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Im brewing a NEIPA here coming up, and I was going to a whirlpool addition. As I have never done a whirlpool addition, I have a few questions.

1. I have read that a whirlpool addition to start right at flame out. Is that correct?
2. After I do the whirlpool addition I have a stir paddle that I will get going then let it stand for 10 minutes. BEFORE I start my chilling, this poses a question. This obviously slows down the cooling process by about 15 minutes. Should I have my immersion chiller in while the whirlpool? Or should I just not worry about it and start chilling after 10-15 minutes.
 
To avoid bitterness and only get flavor and aroma, a NEIPA is usually whirl pooled around 170?/77c or a little below that. So cool your wort to that range and then add your hops and whirl pool for 15 to 20 minutes.
 
Yep, what kevin said. I usually do a 30 min whirlpool at 175F.

as far as the immersion chiller goes, I used to throw mine in during that last minute of the boil after stripping any oxidation (copper?) off in a tub of vinegar.

so, last 5 minutes of boil, add cleaned chiller
flame out,
chill to 175 or so,
add hops,
maintain temp if you desire,
chill to pitch temp.

I use a plate, but my process is the same basically, recirc through my chiller during last 5 minutes to sanitize, cool to 175, set heat to hold 175, add hops, whirlpool hops for time, chill to pitch.

after final chill i let mine settle for 5 minutes or so before pitching to help drop out any sediment which is minimal since i use a hop spider
 
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