whirlflock is this right ?

[iasquith]

So I used whirlflock for the first time yesterday , making an IPA I added ! tablet 15 mins before end of boil then stirred vigorously for 2 mins I took the 20liter batch directly to my ice bath after 1 hour it was down to 18c but when I took off the lid it was as if there where jelly fish in there!
I was expecting to see a clear wort with a nice tight trub underneath.
when I started to drain into fermentor soon the system I have for straining the trub
blocked up I ended up bailing out by hand taking lots of tub\ hop powder as well .
Now in the fermentor there are things happening that I have never seen before lots of movement up and down of large masses of proteins I guess .
Does all this sound familiar and I need to rethink my straining process or is it all doomed thanks Ian

 

[mr x]

That's what happens. Nothing will make the cold break compact into a cake.

 

[Brew-boy]

You will always get hop matter and cold break if you drain through a valve or at least I always do. Now I let the wort sit after chilling and rack off the top and leave all that junk behind.

 

[Got Trub?]

I'm lazy and just boil down to 6 gals and then rack 5 gals of clear wort off after letting the hot and cold break settle out for an hour in ales, o/n in lagers.


GT

 

[menschmaschine]

Yeah, I recently used Whirlfoc for the first time and noticed a huge difference vs. plain Irish moss. I'd say at least it's necessary for the wort to sit longer than normal before racking to the fermenter, so the break settles.

 

[iasquith]

Thanks for the replies I am pretty sure that it was that I didnt wait long enough for the cold break to settle ,( without using whirlflock at this time it would have been settled allready ) I have read that it is risky to let the wort stand for too long in case of contamination . In hindsight it was beggining to clear and fall but anyway the cold break went to the fermenter and the yeast where very happy , it was a bit ugly in there yesterday but now it looks like a normal brew again the stuffs falling out nicely so I have re-modified my extracter valve so as to not block up (i hope) and lets see next time . cheers

 

[boo boo]

For the most part I use whole hops and just stick my auto siphon into the cold wort. The whole hops act as a filter and I get pretty clear wort going into the fermenter. When I use pellet hops I whirpool and let settle, racking from the side of my kettle.

 

[Big "A"]

For the most part I use whole hops and just stick my auto siphon into the cold wort. The whole hops act as a filter and I get pretty clear wort going into the fermenter. When I use pellet hops I whirpool and let settle, racking from the side of my kettle.

+1 on that I do the same

 

[Benny Blanco]

Not sure why, but I never see much of a cold/hot break in my brews. Even when using Irish moss and Whirlfloc and cooling quickly.

 

[killian]

talking with a brewer at my local brewery recently he was saying that their base malts have been having higher amounts of protein recently. I watched the grant during vorlof and you could see "ghost" globs floating in spots

 

[boo boo]

Not sure why, but I never see much of a cold/hot break in my brews. Even when using Irish moss and Whirlfloc and cooling quickly.

You mean you get nothing like this in your wort?
http://s15.photobucket.com/albums/a357/nflder/?action=view&current=DSCI0075.jpg is from a bo-pils I did recently.

Last year I was told by someone who worked in a grain storage silo, that the protien levels had risen from about 12% to 13% or more in malted barley. That would give even more break.