Hmmm, Not sure if I have a real 'whirlpool', But I do use a pump and a counterflow chiller to chill things down.
The way I typically do it is to turn the pump on and start to recirculate the worth through the chiller and hose about 15 minutes before the end of the boil just to make sure things get sanitized.
At flame out I just turn off the gas and turn on the cold water to the chiller until the temp in the kettle gets down to about 70 degrees.
Then I redirect the hose into the fermenter. Takes about 20 minutes I guess on a 10 gallon batch and less on a 5 gallon batch.
So that probably does affect the definition of 'late'.
I love having a couple of pumps for brewing. Really makes it convenient to move wort around.
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