Whirlpole

[bubone]

I Have a quistion,
I use a whirlpole, and the hot beer stayes for 20 min in the whirlpole.
Samebody told me, that I have to suck the steam off.
Is that right ?

Kees

[Jephro]

I assume you mean you use a separate whirlpool tank. My guess would be that "sucking the steam off" would be like having a stack fan on your kettle actively pulling the steam off. In my experience and from articles i have read this is mainly helpful for DMS reduction, and can aid in preventing diacetyl precursors from forming.

I have never used a separate whirlpool vessel but those i have seen do not seem to have a stack fan of any sorts. Maybe someone else who uses this type of vessel can chime in here..

[James Murray]

We have a seperate Whirlpool vessel in our 50 BBL brewhouse. We have a large goosneck blow-off that comes out of the top of the vessel. This keeps it from becoming over-pressurized and as mention above prevents both DMS and diacetyl precursors. Hope that helps.

James Murray
Lead Brewer
Ballast Point Brewing & Spirits
San Diego, CA

[beerking1]

We have a separate whirlpool, and like you let the wort circulate in there for 20 minutes.
I have never (well, in the 7 months we have been brewing) picked up on any DMS or diacetyl in our beers, but I do make sure any brew with pils gets a full 90 minute boil.

[Joe Brewer]

If you boil vigorously for a full 90 minutes then DMS formation in the whirlpool for 20 minutes shouldn't be a big deal, just leave the lid open. If you're brewing light lager and are worried about DMS then you might want to install ventilation in your whirlpool anyway, so you can sleep better at night. DMS can be a funny thing; once you sensitize your palate you can taste it in many beers but it can be difficult to decide when levels are excessive.

[Ted Briggs]

Ive wondered the same thing. I have a kettle/whirlpool and the stack has a stack fan and drip edge. Ive been keeping the fan on during the whirlpool and rest. Not sure if it helps, but with good results so far, I dont want to change procedure.
Note that research says get your wort into the fermenter within 90 mins of end of boil. I do: 5min rest, 10 min whirlpool, 20min rest, 45 min transfer- fyi

[Jephro]

Ive been keeping the fan on during the whirlpool and rest. Not sure if it helps, but with good results so far,

Absolutely if you have a fan keep it on as long as there is wort in the vessel. Having worked at breweries that have stack fans and at some that don't i can say: YES, it does make a difference.