Beer Forum

Greetin Creetins,
I have a question about the Whirl Pool process. Just re-listened to the CYBI sessions with Matt Brynildson per Tasty's recommendation in the 60 min vs 90 min boil thread recently posted.

Currently I have been doing a large flame out hop addition then starting the whirlpool ala Jamil's Whirlpool emersion chiller to get the temperature of the wort down quickly to reduce the SMM to DMS problem. I have always heard that once the wort gets below 140 SMM stops forming. So, if I am going to do the hot whirlpool for 30 to 45 minutes before turning on the cold water to cool the wort won't I have the chance of forming DMS in the finished beer or is this just old fears?

just so i have this straight, your cutting the heat, adding flameout hops, running the recirc pump for 30-40 minutes and then turning on the chiller water? i dont know anything about the 60 v 90 thread you mentioned above, but if i'm correct in my previous assumptions about your order of operations, i'm just wondering why you dont chill the wort immediately after you cut the heat. maybe i'm way off base here. i need more info.

To do it like Firestone, you would cut flame, add hops, whirlpool, not chill for 45 min or whatever, then turn on the chiller.

Mills

ok, i missed the 60 v 90 firestone hot whirlpool method i guess. so your concern is valid, i would say if youre worried about it, leave the lid off and let the crap youre worried about volatilize off into the air, if its gonna be above 140F shouldn't the heat keep it relatively bacteria free anyway and at the same time let the dms escape. i don't know.