Originally Posted by bobtheUKbrewer2
can you describe what doing a long whirl pool means please ?
At 0minutes you turn off the flame, throw in a some hops (along with kettle finings), and let it sit hot for 30 minutes before chilling.
In my specific case, I have a whirlpool immersion chiller, so during this 30 minutes I'm recirculating the wort so that it's actually whirlpooling within the kettle. If I didn't have this capability, I'd give it a good stir when I added the hops, and then maybe one more time during the hopstand (which is the other name for this process of a long post-boil steep).
The idea is that the hot wort is still extracting some bitterness and helping to extract hop oils, but because it's not boiling then you're retaining more than a mid-boil addition. After all, if you add hops to your boil, and then smell hops in the air, that's hop oil that is no longer in your beer.
I have also done a 50 minute whirlpool, where I added more hops at the 25 minute mark. This did give a little extra intensity but I ultimately decided that my time was worth more, so I'd rather only do 30min and just add more hops.