whirlpool chiller design

[Guido]

I'm a fan of the clockwise whirlpool unencumbered by an immersion chiller.

I thought the whirlpool would work better without the chiller too. It looks like you whirlpool and then run the wort through your plate chiller. It would be great if you could go into more detail, especially what the whirlpool device in the boil kettle looks like and how long you whirlpool.

[yinzer]

I thought the whirlpool would work better without the chiller too. It looks like you whirlpool and then run the wort through your plate chiller. It would be great if you could go into more detail, especially what the whirlpool device in the boil kettle looks like and how long you whirlpool.

Not to steal this thread, but I'd like to see a sticky on chilling/whirlpooling by a few members. It seems like some will whirlpool longer when doing hop additions. I'd like to have a time-temp-addition chart. After listening to some of the brewcasts like the Firestone Walker I'm looking differently at if I want to pump or spoon.

[Mylo]

After listening to some of the brewcasts like the Firestone Walker I'm looking differently at if I want to pump or spoon.

Definitely spoon, then pump.


Mylo

[San_Diego_Matt]

After listening to some of the brewcasts like the Firestone Walker I'm looking differently at if I want to pump or spoon.

Definitely spoon, then pump.


Mylo

agreed. Then after pumping, transfer happens, although sometimes blowoff can occur.

[BrianL]

Reviving an old thread.

So, if you do the Tasty manual whirlpool to plate chiller method, do you let wort sit hot for 10-15 minutes until everything settles? Or do you drain the kettle as it's whirlpooling?

My Jamil-o-chiller works great, but it'd be nice to save some time and run it into the fermenter right at flame out.

[Guido]

Reviving an old thread.

So, if you do the Tasty manual whirlpool to plate chiller method, do you let wort sit hot for 10-15 minutes until everything settles? Or do you drain the kettle as it's whirlpooling?

My Jamil-o-chiller works great, but it'd be nice to save some time and run it into the fermenter right at flame out.

I'm pretty certain you need to let the wort sit 10-15 minutes before whirlpoling to get all that good hoppiness.

[Dirk McLargeHuge]

Tasty can you go over your set-up? I'm looking at your picture and a picture of the chiller. It looks like you pump out of the chillers wort out. That would seem to put all your bucks on if anything makes it out of the chiller. And the exit volume out of the chiller would need to be more than a trickle to properly prime the pump. Is that the regular March pump?

Also what is the device on the out side of the pump? The handle of the spoon in laying on it.

I wish I was mechanically inclined.