just a quick question on whirlpooling.
My interpretion of whirlpooling is to basicly create a whirpool after the boil in the keggle/urn before transferring the wort. I just use my mash paddle. I have done it twice now (i stir for about 2-3 minutes, let it stop swirling then open the valve on the keggle and transfer to cube for NC)
I must say i havent seen any real difference between the whirpooled and non-whirlpooled wort's
Am i doing something wrong? Is my interpretation correct?
How do others whirlpool?
P.S. I i used whirfloc in the two brews i 'whirlpooled'
Post #1 made 10 years ago
"I like beer. On occasion, I will even drink beer to celebrate a major event such as the fall of Communism or the fact that the refrigerator is still working.” – Dave Berry