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**BrewingSailor** · 04-04-2012, 07:29 PM

I have read a few different things about flame out (or 0 minute additions) of hops. Recently, in an article by Jamil Z., he said something similar to "after adding the 0 minute hops be sure to cool the wort as quickly as possible to lock in the aroma". It got me wondering if I dump 2 oz of hops in at flame out, and I use a plate chiller, and use a hop spider to keep the pellet hops from clogging my plate chiller, am I defeating the purpose of adding flame out hops? Are there any rules of thumb on how to do flame out hops properly?

phoenixs4r · 04-04-2012, 07:32 PM

I've heard cool immediately, I've hears throw them I'm, kill flame and let sit, I've heard throw them in kill flame and cool to 180 and let sit.

I have no idea, but I usually cool immediately and dry hop the hell out of my IPAs. Seem to have good results.

matthewgardner · 04-04-2012, 07:35 PM

I do the same method as phoenixs4r. Takes me about 15 minutes to cool my wort before I pitch the yeast. I also have disregarded flame out additions in favor of dry-hopping and I prefer that more - but that's just my preference.

cardinalsfan · 04-04-2012, 07:39 PM

if you cool fast enough, flame out hops are kinda worthless. I too prefer to dry hop.

wedge421 · 04-04-2012, 07:45 PM

I throw hops in at flame out let them site for 10 mins and then run the wort through a plate chiller. I chill down to pitching temps in around 5 mins so when its all said and done the 0 min hops r usually in for around 15 mins. Ive had what I would consider good results with that. But dry hopping is really where you are going to get the bulk of your aroma

**BrewingSailor** · 04-05-2012, 08:34 PM

Thanks for the replies, everyone. It makes a lot of sense.