Whirlpooling Alternative

[phildo79]

Guys

Quick question. I am planning a brew that involves whirlpooling 30g of sarsaparilla root for 15 minutes. Problem is, I don't have the equipment to whirlpool.

Is there an alternative besides just letting the sarsaparilla soak in the beer?

Thanks in advance.

 

[stigman]

Big spoon

 

[stigman]

Be sure to go the same way as the water goes down your plug hole. For better extraction.

 

[BarnBrian]

Be sure to go the same way as the water goes down your plug hole. For better extraction.

All dependendent on which hemisphere you live in as to which way you stir.

 

[strange-steve]

Be sure to go the same way as the water goes down your plug hole. For better extraction.

 

[stigman]

Or its just easier on your elbow, surely you go the same way as your turds.

 

[strange-steve]

Or its just easier on your elbow, surely you go the same way as your turds.

Have you had another sharing bottle of RIS to yourself tonight

 

[Hoppyland]

OK, serious answer!
I've never done this - but if your schedule advises whirlpooling for 15mins then:
Whatever the recommended whirlpool temp, then bring up a small pan of water to that. Then soak your flavouring for 15 mins. Then strain your infusion back into your wort, accounting for the change in volume.

 

[lancon]

easiest way just stir it, just soaking it is the same as stepping it in the whole boil. drop it in and stir, not even constantly, just every few minutes. Stirring creates the whirlpool.

 

[phildo79]

OK, serious answer!
I've never done this - but if your schedule advises whirlpooling for 15mins then:
Whatever the recommended whirlpool temp, then bring up a small pan of water to that. Then soak your flavouring for 15 mins. Then strain your infusion back into your wort, accounting for the change in volume.

Yeah, I did think that was another possibility. But leave it in a lot longer to hopefully match the same sort of extraction rate as the whirlpooling. But then how long do you soak it for? Bit of a guessing game.

@stigman yeah, pondered that option as well. Just figured it would a pain in the arse (and elbow) stirring for 15 mins.

Thanks for the replies, guys.

 

[BarnBrian]

I hadn't realised that whirlpooling had anything to do with extraction, I thought it was purely to get all the sediment to settle in the middle.

 

[Hoppyland]

But leave it in a lot longer to hopefully match the same sort of extraction rate as the whirlpooling. But then how long do you soak it for? Bit of a guessing game.

I'm not sure why you'd want to leave it in a lot longer. Are you assuming that a constant, quite high, water velocity will have a huge effect on extraction? I'm not sure. I don't continually stir my teapot when making tea. If I did would it be hugely different? Dunno, really - but I tend to doubt that the effect would be extreme.
I'd have thought that the biggest factor governing your extraction rate would be how finely divided (i.e. chopped. sliced, powdered) your vanilla root is. In my estimation, the more finely divided then - because there is more surface area in relation to volume - the quicker the extraction process will be.
But, it will work both ways. For instance, if your vanilla root is powdered the huge surface area will mean that it will lose volatiles etc very quickly. Therefore, if it isn't very fresh, it may not have a lot left to extract!
Personally, if your recipe says whirlpool for 15mins than I'd just steep for 15mins with the odd stir, and proceed from there.

 

[phildo79]

Cheers. You make a fair point. I thought that whirlpooling would extract flavour in a more efficient way due to force (isn't that why hops are whirlpooled?). It's probably marginal though.