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Old 11-30-2007, 12:41 AM   #1
eatria
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Default How long for Aroma Hops?

I'm working on a Christmas Ale and the recipe called for Saaz aroma hops, however, it didn't say for how long to leave them in. It did state to put them in after the boil was all done with, which I did. I'd say I left them in for about 5 minutes. Is that too long, too short?

do aroma hops add flavor to the beer, or just "aroma?"

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Old 11-30-2007, 01:01 AM   #2
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There really isn't a difference between an aroma or bittering hop, just when you add them. I've never heard of adding the hops after the boil except for when dry hopping, but you should be fine. Aroma hops are generally left in the end of the boil for less than 15 minutes

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Old 11-30-2007, 01:09 AM   #3
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Your recipe is calling for "hopping at flameout", which means adding hops after you have turned the heat off and have started to chill the wort. The objective is to chill the wort as fast as possible, thereby trapping the aroma and flavor compounds of the hop, but since you are not boiling them you are not getting any bitterness, so to speak. So you just leave the hops in there until you have chilled the wort and it is ready to go into the fermenter, at which point they will be strained out.

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Old 11-30-2007, 01:25 AM   #4
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I don't strain my hops. I pour the whole brewpot into the fermentor.Will this kill my yeast?

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Old 11-30-2007, 01:36 AM   #5
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I wouldn't pour the whole thing in there, I try to strain not only the hops but the hot/cold break material. It's important to get some cold break in the fermenter because it provides nutrients for the yeast but you don't want it all. As for leaving hops in the fermenter, I have not done it and can't say exactly what it might do but I wouldn't intentionally pour the hops in there.

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Old 11-30-2007, 03:25 AM   #6
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I have not left hops in the fermenter making beer. I did do it once making mead. I have never done it again making mead. I guess the alcohol acted as a solvent and started pulling the alpha acid out of the hops.

I imagine if you ferment reasonably quick and rack to a secondary - leaving the hops in the primary behind- it will probably be drinkable. They aren't going to hurt the yeast, it is what happens to the flavor after a few weeks...

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Old 11-30-2007, 05:35 AM   #7
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What works the best at straining out the hops?

Now do the pellets strain out or are we just talking out the whole hops?

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Old 11-30-2007, 06:00 AM   #8
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I stick a copper scrubby on the end of my racking cane and it does a good job. Prior to that I dumped the cool wort through a strainer. Pellets are harder to get but you will still catch most of them. If you siphon, give your wort a good stir in a circle to start a whirlpool. This will relocate most of the trub to the center of the kettle and you can siphon from the outer edge.

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Old 11-30-2007, 12:17 PM   #9
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I pour my wort into the fermenter through a sanitized colander/strainer thing.

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Old 11-30-2007, 12:31 PM   #10
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Here's what I tried for straining yesterday. Worked real well.

http://i12.tinypic.com/85c72af.jpg

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