Beer Forum

Have I missed a thread where people discuss how to move wort after chilling with the Jamil whirlpool setup? If it is essentially a closed system while whirlpooling then what is the best way to get it into the fermenter?

It isn't really a closed system, although it is a loop. It is going to depend on what your actual set up is to determine the best way of getting it out. Presumably, your kettle has a ball valve on it to be able to recirc the wort back up to flow past the chiller, so you likely will be pulling it out through your valve. If your kettle has a diverter plate in the bottom, that may further help to leave trub and hop material behind.

I use a pump for the whirlpool and than use the same pump to get the wort to the carboy.

I just made the 300+ dollar purchase today to do this very thing. I plan on recirculating and then once cool, using the kettle valve to go into the carboy. If I pick up too much trub, I'll place a funnel and strainer in the fermenter to catch some of the hops/break material.

I am thinking of experimenting with a floating siphon that drains via a vacuum created in the fermentation vessel with a wet/dry vac.
Draws from the top drops with wort.
vacuum in vessel presumably will speed transfer reducing exposure.
Also thought about doing this but starting the ferment the night before in the closed kettle, then transfer at high krausen.
Thoughts?

Cheers
Scott

You're a crazy fucker. Let us know how it goes!

Just bein free to be me! LOL

I guess I should have been more clear on my question. If I have a hose coming from the ball valve to the pump and the pump to the re-circ then it is essentially a closed system. I would have to disconnect the hose at the re-circ tubing and direct that into the fermenter. I was thinking about making that a quick disconnect and another piece of hose with qd as well that would go in the fermenter. I would love to see a diagram / youtube video of the whole process.

I'll figure it out, but hey, I figured I'd ask.