I make 10 gallon all grain batches with a keggle for boil kettle. I use an immersion chiller. I recently added a pump to whirlpool while chilling following the "Whirlpool/Immersion Chiller" article on MrMalty.com.
The whirlpooling made it cool down much faster but after whirlpooling/chilling for 15 minutes and settling for 15 minutes, I expected a cone of trub, cold break, etc, to be left in the middle of the keggle after running the wort into a fermenter. However, it appears that the pump has ground up all of it into fine particles. There was nothing left in the keggle.
Do I need a false bottom in the keggle? Or maybe a stainless braided hose around the edge?
The whirlpooling made it cool down much faster but after whirlpooling/chilling for 15 minutes and settling for 15 minutes, I expected a cone of trub, cold break, etc, to be left in the middle of the keggle after running the wort into a fermenter. However, it appears that the pump has ground up all of it into fine particles. There was nothing left in the keggle.
Do I need a false bottom in the keggle? Or maybe a stainless braided hose around the edge?