Once you turn off the heat when doing a flameout and a Whirlpool how long do the Hops stay in the kettle till you pump the wort into the fermenter?
Whirlpool at 180 degrees, after you start cooling. Pause cooling, whirlpool for 15 min or so, and then keep cooling and transfer to fermenter as usual
It is entirely your choice, When brewing IPAs my personal choice is the permit the hop-stand (whirlpool) to go for 40 minutes. You get to choose for your beers (and varying beer styles). Cheers!
What about flameout do I throw the hops in right at flameout.. Leave them for 10 mins and then chill to room temp?
^This is a reasonable place to start. You might think that the community of brewers would be able to agree on something like "the best way to hop your beers." But there is no agreement. Brewing systems differ, people's perceptions of beer differ. And people differ in their willingness to go the extra yard in brewing the beer when it may only matter in a small way to some people. Because it's your beer, you have to decide what is best for you. It's going to take several batches before you might feel you optimized your hopping. I've been brewing somewhat regularly since 2005; I still do not know the best way to make a hop forward beer that is to my liking.
I guess there are several techniques that somebody can use... I'll do a flameout do a whirlpool for 20 minutes and then I'm going to chill it down 18 Celsius...
That will 'work'. Maybe on a subsequent batch you can 'tweak' your process (and maybe it will be 'better' for your palate?)? Cheers!
Well said. I've been brewing for a long long time. I still do not know the best way to do a lot of things. But keep trying anyway. It's just as much fun. Cheers
I couldn’t agree more. I personally have given up on whirlpool additions and have just gone back to late and flameout hopping for hop flavor and aroma (with dry hopping as appropriate). With whirlpool additions I just end up with too much flavor and not all that much aroma. Cheers!
+1 to utahbeerdude. i wont say it was too much flavor, but the aroma wa lacking where as now, i get all the aroma i want/need with 5 minite additions and or dry hopping. Try all methods, then settle on what is best for you.
The one thing I think I convinced myself of is that 60 min bittering additions matter to me. Sure software calculates IBUs when you load up on whirlpool hops, but IBUs in my whirlpool seem to be a different currency to my palate. If my homebrew isn't getting some 60 minute hops, I'm going to be disappointed
I'm the same way, even if it's just .25oz, if I don't have them, the beer tastes "flabby" to use a wine term. I also have to have a 30min and 10min addition, but that's mainly so that I pay attention and get everything ready for cooling, transfer, and pitching.
i chill to 150°F for a whirlpool IPA hop addition hoping the wort t'ain't too hot to burn-off delicate aroma oils such as myrcene. 20' b/c by the time whirlpool-time comes around ... brew day be getting long in the tooth.
Small 60 minute addition, large 30 minute addition, medium 10 minute addition, WP addition at 180. I’ve slowly been taking hops out of the whirlpool and moving them into the boil and DH. I boil at lower temps due to altitude and lower the pH as to not extract as much bitterness.
for many brews i like a 60 and 30 minute addition especially ipa or pale ales. i find a 30 minute addition of chinook gives a nice bit of piney taste at 30. big stouts or small always get a 60 minute
