boss429

Recipes 

Read this on more mr malty...

Brynildson says, “Getting great hop aroma takes execution, knowing your raw materials and knowing your brewhouse. If you throw hops into the whirlpool and then take two hours to cool, you will not get the effect you are looking for. We throw our late hops into the whirlpool at the last possible moment and then cool and transfer to the fermenter as quickly as possible.”

so i should use a wort chiller and ice bath try to get it down to 70 or pitch temps as fast as i can?

whats your experience with this? should i go buy like 5 bags of ice next time i brew?

Moonpile

Recipes 

The primary reason for quick chilling is to shock proteins into precipitating.

What they're talking about here though is that if it takes a long time to cool the wort then the heat is going to drive off the aroma compounds and they, just as it would for an earlier addition.

Both reasons are valid reasons to do your best to chill quickly.

boss429

Recipes 

kk sounds good

arturo7

Recipes 

Perhaps this idea of quickly cooling the wort to assist with a late hop profile deserves more attention. I haven't seen it discussed much here.

__________________
Hey, knock that shvt off. We're drinkin' here.

david_42

Recipes 

Perhaps, but I suspect that most people that are using late hop or flameout hops use a fast cooling method and don't even think about it.

Grinder12000

Recipes 

And just to fuzz up the matter it's a big controversy about the need to cool in the first place.

__________________
Grinders Island Brewery - Pipeline (Batch #)

Carbing Zythos IPA
Next up - Award winning Dbl Chocolate Stout Batch #4 (96) On deck - Belgium Pale Ale(97), Weizenbock(98)Some sort of boring Amber (99).