olie
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- Oct 9, 2017
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I have a plate chiller on the output of my boil kettle, on the way to fermentor. I don't have any special way to cool the boil kettle, other than that, so the wort is hot in the boil kettle.
My current whirlpool (15 min spin, 15 min to stop spinning) drops things to the 190°F-ish range, but I always feel like maybe the hops-ring would hold together better toward the end of knockout* if it were a bit cooler before I started (knockout).
* Currently, it does well until near the end but, once wort drops below the cake, the nice blob of hops in the center starts to "melt away" and I lose a lot of wort as the cake starts to enter the siphon and I have to cut things off early.
Other than "spin for 30, wait for 30" or similar time extensions, what are some options for helping the cake hold together better?
NOTE: Adding Irish moss or similar to the whirlpool has the undesirable effect of clogging my plate chiller, so I don't want to add things that will cause that problem.
Thanks!
~Ted
My current whirlpool (15 min spin, 15 min to stop spinning) drops things to the 190°F-ish range, but I always feel like maybe the hops-ring would hold together better toward the end of knockout* if it were a bit cooler before I started (knockout).
* Currently, it does well until near the end but, once wort drops below the cake, the nice blob of hops in the center starts to "melt away" and I lose a lot of wort as the cake starts to enter the siphon and I have to cut things off early.
Other than "spin for 30, wait for 30" or similar time extensions, what are some options for helping the cake hold together better?
NOTE: Adding Irish moss or similar to the whirlpool has the undesirable effect of clogging my plate chiller, so I don't want to add things that will cause that problem.
Thanks!
~Ted