So after using Irish moss off and on for years I tried Whirlfloc for my last two 10 gallon brews (2 tablets per batch). The first batch I stired for about 4 minutes to get a good whirlpool going then ran the near boiling beer through a counterflow chiller. I got a huge amount of trub and hop material (lots of pellet hops; 7oz for an IPA) I attributed the large amount of sediment due to the large hop load. I let the beer settle in the fermenter and transfered the wort off this sediment into a new fermenter. Now batch 2 was a Kolsch with the hops in hop bags and I still got a large amount of trub in the bottom of the fermenter this time I didn't whirlpool prior to transfer from the boil kettle and left the trub in the fermenter when I pitched the yeast. Will all this trub cause a problem with the finished beer? More important what methods prove most effective for whirlpooling to leave trub in the boil kettle.
Gregg
Gregg