Get your HBT Growlers, Shirts and Membership before the Rush!

Home Brew Forums > Home Brewing Beer > General Techniques > hops timing
LinkBack Thread Tools
Old 10-05-2008, 01:35 AM   #1
Feedback Score: 0 reviews
Join Date: Jan 2008
Location: Puyalup WA
Posts: 89
Default hops timing

Good day everyone,

I was making a batch of Orfy's Mild Mannered Ale this afternoon and got to thinking - generally a dangerous proposition. I used the extract recipe and steeped the grains, started my boil, added the first ounce of hops at the start of the boil and then again with 15 minutes left - just as the recipe calls for - then I got to thinking.

My process is to take the pot to the sink and start cooling the wort by placing the pot in a sink full of cold water. Once it gets to about 90 degrees or so I add a gallon of spring water I have chilled in the fridge. This process brings the temperature down rapidly and has served me well as I get the temperature down to 70 degrees in about 15 minutes. Here is where I started thinking.

The hops are still in the pot during the cooling. Am I turning the aromatic hops into bittering hops by keeping them in the pot for the extra 15 minutes? Should I strain out the hops and cool while the wort is in the primary? Should I strain out the hops and use a second pot metal pot to cool the wort, or am I worrying about nothing.

By the way, the idea of a hops bag right then was starting to make a lot of sense. So, am I hurting myself by keeping the hops in the wort while I am cooling it?


Primary - Orfy's Mild Ale
Secondary - Hard Cider
Bottled - my version of a simple English Mild

Chip is offline
Reply With Quote Quick reply to this message
Old 10-05-2008, 01:53 AM   #2
Feedback Score: 0 reviews
Join Date: Jul 2007
Location: Chicago, Il.
Posts: 638
Liked 5 Times on 5 Posts
Likes Given: 2

Default the answer..just leave the hops in as they will get more out of them for long as they are not boiling you will get little to none in the ways of bittering..I leave mine in the whole time as it cools..



Primary: DFH 60 IPA
Secondaty: Blond Ale, Apfelwine, Crandaddy mead
Bottle: Blue moon clone,Kolsch, Eds House Ale, Barley wine, Stone IPA, Oatmeal stout, Hefe,

Drinking: 60 minute IPA, Honkers Ale, Wheat, cherry wheat, Appfelwine,

On Deck: Imperial Stout,

discgolfin is offline
Reply With Quote Quick reply to this message
Old 10-05-2008, 03:49 PM   #3
Feedback Score: 0 reviews
david_42's Avatar
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,664
Liked 139 Times on 132 Posts


The isomerization of the alpha acids necessary for bittering is too slow to worry about except when the wort is boiling.


Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
Reply With Quote Quick reply to this message

Quick Reply
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Timing is everything! MikeScott General Beer Discussion 3 08-29-2009 03:44 PM
Timing for secondary bhatchable General Techniques 12 08-21-2009 10:22 PM
Timing... MellowToad Beginners Beer Brewing Forum 8 06-09-2008 11:56 PM
timing question TallyBrew Beginners Beer Brewing Forum 7 08-21-2007 07:45 PM
Sorry, but yet another timing question Hopfan Beginners Beer Brewing Forum 4 09-18-2006 09:13 PM

Newest Threads