I'm thinking about making Denny's Rye Smile before long, and looking at the recipe it calls for whirlpool hops. I'm somewhat familiar with the technique, but I'm concerned about chilling the wort as quickly as possible to avoid contamination. I wanted to run the following technique by the community to see if it makes sense:
At flameout, add whirlpool hops and stir vigorously for 1-2 min (I have a mix-stir, basically a propeller on a shaft that attaches to a drill), and then immediately start chilling.
My thought is this adds very little time to the chilling period and hopefully accomplishes everything that a whirlpool is supposed to.
At flameout, add whirlpool hops and stir vigorously for 1-2 min (I have a mix-stir, basically a propeller on a shaft that attaches to a drill), and then immediately start chilling.
My thought is this adds very little time to the chilling period and hopefully accomplishes everything that a whirlpool is supposed to.