Interesting Brewing Observations

So, 10 gallon batches are now being brewed. I chilled my weissbier wort to 64 degrees in the whirlpool chiller within the kettle. Something I dont normally do is turn the whirlpool pump off long before I transfer the wort to the carboys. This time I let the cold water run for about 10 minutes after I stopped the recirculation . This allowed the break matter to settle towards the bottom.

I transferred the wort to the first carboy, then the second. The first carboy had a particularly large amount of break in it, while the second didnt seem to have so much.

I put equal amounts of liquid yeast into both fermenters, and shook both for over a minute (standard routine).

In general, things were cold (the wort, the room, everything) so fermentation got off to a slow start. But, the interesting factoid is that the carboy with the break material started faster than the other carboy. Also, it ended sooner.

Not only that, the final gravity was lower on the beer with the precipitate in it. As for flavor, they both taste about the same (preliminary findings). The final gravity point difference was about .004.

Next time I will let the recirculation pump run right up until I transfer the wort out, to allow for a more homogenous wort solution.