Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > 0 min hops? How long?
Reply
 
LinkBack Thread Tools
Old 06-27-2012, 06:02 AM   #1
mikescooling
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Chicago, IL
Posts: 1,713
Liked 215 Times on 163 Posts
Likes Given: 193

Default 0 min hops? How long?

The last hops addition at 0 min; how long dose this stay in the wort. If I turn the fire off and pump the wort through the plate chiller, it would seem to not have much time to do any good? Any thoughts on this?

__________________
mikescooling is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2012, 07:24 AM   #2
DannyD
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Polokwane, Limpopo
Posts: 420
Liked 8 Times on 7 Posts
Likes Given: 9

Default

This is a very good question,and is far as i understand, "aroma" is "obtained" fast so I dont think time matters as much as first temprature. But I want to ad something: I cool my wort as quick as possible, but it stil takes 2-3 hours before it is under 25'C. How does that effect the hop profile?

__________________
DannyD is offline
dudebrews Likes This 
Reply With Quote Quick reply to this message
Old 06-27-2012, 08:24 AM   #3
C-Rider
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
C-Rider's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Wai, Hawaii
Posts: 2,528
Liked 125 Times on 108 Posts
Likes Given: 284

Default

Quote:
Originally Posted by mikescooling View Post
The last hops addition at 0 min; how long dose this stay in the wort. If I turn the fire off and pump the wort through the plate chiller, it would seem to not have much time to do any good? Any thoughts on this?
Good question. I just brewed a porter w/zero hop addition. I let it and the other hops (in bags) stay in the mix until it was cool enough to add the yeast. Don't know if that's right, but it's what I just did yesterday.
__________________

Kaiser Ridge Brewing
-------------------------
Bottled in the refer: Maui Wowie(RobustCoffeePorter)
Bottled in the refer: Malahine Ale (Am Pale)
Bottled in the refer: OldGlory (Am Stout)
Bottled in the refer: GermanImperialStout
Bottled in the refer: German IPA
Bottled in the refer: Düsseldorf Altbier

C-Rider is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2012, 10:58 AM   #4
Slipgate
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Damascus, MD
Posts: 590
Liked 14 Times on 14 Posts
Likes Given: 8

Default

Interesting. Are you saying you remove the leftover hops before fermenting? I leave everything that was in the boil to be added to the primary. I don't take anything out. I use an immersion chiller and 10 minutes later pitch the yeast and seal up the vessel for a couple of weeks.

__________________
Slipgate is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2012, 11:59 AM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,114
Liked 4483 Times on 3261 Posts
Likes Given: 870

Default

Quote:
Originally Posted by mikescooling View Post
The last hops addition at 0 min; how long dose this stay in the wort. If I turn the fire off and pump the wort through the plate chiller, it would seem to not have much time to do any good? Any thoughts on this?
For a hoppy beer, I'll often do a "hop stand" after flame out. That is, let the beer sit for a few minutes before starting the chiller. Then I recirculate the wort, so that the entire batch is about 140 before sending it to my fermenter. I like the hops flavor and aroma profile I get as a result.


Quote:
Originally Posted by DannyD View Post
This is a very good question,and is far as i understand, "aroma" is "obtained" fast so I dont think time matters as much as first temprature. But I want to ad something: I cool my wort as quick as possible, but it stil takes 2-3 hours before it is under 25'C. How does that effect the hop profile?
That does change it somewhat. The longer the wort stays hot (even not boiling), the more the hops are still contributing some small bittering amounts.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is online now
 
Reply With Quote Quick reply to this message
Old 06-27-2012, 12:18 PM   #6
Piratwolf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Va Beach, VA
Posts: 2,119
Liked 127 Times on 119 Posts
Likes Given: 82

Default

Quote:
Originally Posted by Yooper

For a hoppy beer, I'll often do a "hop stand" after flame out. That is, let the beer sit for a few minutes before starting the chiller. Then I recirculate the wort, so that the entire batch is about 140 before sending it to my fermenter. I like the hops flavor and aroma profile I get as a result.

That does change it somewhat. The longer the wort stays hot (even not boiling), the more the hops are still contributing some small bittering amounts.
I have a somewhat similar practice: I have a wider-than-high brew pot and do a 10-min whirlpool/rest after flameout before starting my CFC and taking another 20 min to cool the wort. That really gives me a great aroma and flavor as well as a bit more bitterness.

I've heard that the magic number for isomerization is 190F, and I think my wort stays above that until it goes thru the CFC.
__________________
Piratwolf: "I've heard that Belgian Blondes can be "panty droppers" but they're not particularly high IBU nor cheap."

jmendez29: Haha! I get it! :ban:
Wait. You're not talking about beer, right?
You're talking about beer. That could have been a whole lot more fun.
Piratwolf is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2012, 12:25 PM   #7
Double-R
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Newburgh,NY
Posts: 316
Liked 9 Times on 8 Posts
Likes Given: 1

Default

Also curious about that,then noticed a pattern to a guy give out IPA recipes
All the 0 Min/flame out additions were "post boil" 30 min whirlpool at 100>150F
Tried it on last brew..still have 2 till i dry hop.

http://www.homebrewtalk.com/f12/i-wi...rt-2-a-333387/

__________________
I kiddd,I kiddd.. I joke with U..,
Double-R is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2012, 12:37 PM   #8
Gear101
HBT_SUPPORTER.png
Feedback Score: 5 reviews
 
Gear101's Avatar
Recipes 
 
Join Date: Nov 2010
Location: USA
Posts: 2,084
Liked 70 Times on 65 Posts
Likes Given: 187

Default

OK maybe I am doing it wrong, but this is what I do. I use a grain bag for a hop bag. The grain bag will stretch across the handles of my brew pot, making and approx. 4 inch opening. When I offer the last hops normally I just place them in the bag and turn off the heat. Then pull the bag out on 1-2 mins, and then remove the bag and the spent hop, place chiller in the wort and chill down to yeast temps. Is that not the way to do this?

__________________
Island Time Brewery
Kegs:
Black Caesar Imperial Stout by Island Time Brewery
Islamorada Pale Ale by Island Time Brewery

Stainless is Painless
Gear101 is offline
Pappers_ Likes This 
Reply With Quote Quick reply to this message
Old 06-27-2012, 02:58 PM   #9
Homercidal
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Homercidal's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Reed City, MI
Posts: 23,583
Liked 2148 Times on 1537 Posts
Likes Given: 1180

Default

My method is to add the hops and turn off the heat and start the stirring the whirlpool. I then let it sit and spin as I prep the chiller. After the spinning seems to have stopped, I start the chill, working from the top and siphoning down. You def. want the hops to spend some time in the hot wort, but of course if you chill, you also want to chill relatively soon.

Note that lately I have started siphoning from the bottom using a copper scrubby placed over the end of the siphon tube. That way I can be cleaning stuff and not have to babysit the siphon to keep it from breaking. It seems to do a great job of keep crap out of the wort and still allowing the siphon to work.

__________________
Homercidal is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2012, 03:10 PM   #10
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
Feedback Score: 7 reviews
 
NordeastBrewer77's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,933
Liked 1075 Times on 783 Posts
Likes Given: 3977

Default

I also do an aroma steep in my hoppier brews. I kill the flame, throw the aroma (zero min) add into a whirlpool and let it steep, covered, for __ minutes, depending on recipe. You can get a lot of flavor and aroma that way. There's a great article (set of articles, actually) in the latest Zymurgy on IPA brewing that goes into the different hops additions from mash hops to hopsacks and dry hopping. Pretty good read.

__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
NordeastBrewer77 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How long are your hops good for? awarner322 General Beer Discussion 6 05-12-2012 05:41 PM
How long is too long for keeping hops LarryC General Beer Discussion 6 05-04-2012 11:05 PM
How long do whole leaf hops last? GloHoppa General Beer Discussion 10 07-21-2011 04:13 PM
So how long will fresh hops last for? Tsuyako General Beer Discussion 6 09-11-2009 03:23 PM
How Long are Hops good for? Gderem General Beer Discussion 3 05-25-2009 04:01 PM