I’ve started whirlpooling a bit more extensively on some brews(5-30 minutes depending on beer)
My question is concerning DMS and effects with whirlpooling. In something using a considerable amount of pils malt where its crucial to chill quickly, is DMS a concern with hot whirlpooling? Is there a recommended time for these types of beers. Should the kettle be covered after the boil has completed during whirlpooling? I generally have not covered the kettle until Ive chilled down to atleast 70 or so.
I use a therminator btw to chill and recirc the last 10 minutes or so of the boil to sanitize everything. Generally I will whirlpool hot for a length of time then just kick the water on for the therminator when I’m ready to start cooling. I generally experience about a .5 degree per minute loss whirlpooling without the chiller running(so after a 30 minute whirlpool ive cooled down to 195 or so.
I do a lot of light German lagers and employ a very similar procedure using a CFC instead of a plate chiller. I recirculate and whirlpool through the chiller beginning at flame out (was having problems with the boiling wort and March pump cavitating and decided I would get enough kill power with just under boiling water). Depending on whether I add flame out hops, I will whirlpool for 10 to 15 minutes before I start running water through the CFC. Once I have it cooled down as far as I can get it to go on hose water (well below 140), I let it sit for 10 minutes to settle, then knock out.