Beer Forum

I've been using Jamils Whirlpool Immersion Chilling method. However, my wort comes out really cloudy and hazy for the last 2 batches (Pale ale and hefe). I used whirlfloc with the pale and no whirlfloc with the hefe. It looks like the cold break as redissolved in to the wort. The wort looks like muddy water.

A friend has mentioned that he experiences the same problem if he whirlpools to fast.

I use a march pump without flow restriction, and was wondering if anyone has had similar problems and whether i should slow down the speed of whirlpool? Could i be something entirely unrelated?

Cheers

once you reach your target temp, do you go straight to the fermenter? you might want to let it sit for an hour with the pump off. Then you should be able to leave pretty much all of the break behind.

Have you had any clear beers with this system? could be a mash pH problem if you had clear wort with brown or black beers but cloudy with pale or yellow beers.

DannyW wrote:once you reach your target temp, do you go straight to the fermenter? you might want to let it sit for an hour with the pump off. Then you should be able to leave pretty much all of the break behind.

Have you had any clear beers with this system? could be a mash pH problem if you had clear wort with brown or black beers but cloudy with pale or yellow beers.

I let it sit for 1.5hrs and the pH of the final wort is ~Ph5. Mash ph is also ~5.