So I have been reading through many threads on the technique of "Hop Whirlpooling" which is the addition of hops after the boil.
There is much disagreement on the proper way to do this.
Some brewers just toss in pellets at flame out, start their wort chiller and proceed as usual. Others put the hops in a muslin bag and whirlpool them for 20, 30 or even 60 minutes before even starting the chiller. Still others let the wort cool below about 160F before even adding the hops to prevent the volatile aromas from escaping.
So what gives?
1. What is the best way to add aroma and flavor with whirlpool hops? Loose pellets or leaf? Just toss them into the wort or place in a hop bag and remove once chilled? At flame out or once wort is below 160F?
2. Do they need to sit in the hot wort for a period of time before chilling? How long?
3. If you do put 1-3 ounces of hops in at flame out do you have to account for them increasing the IBU's of your recipe?
There is much disagreement on the proper way to do this.
Some brewers just toss in pellets at flame out, start their wort chiller and proceed as usual. Others put the hops in a muslin bag and whirlpool them for 20, 30 or even 60 minutes before even starting the chiller. Still others let the wort cool below about 160F before even adding the hops to prevent the volatile aromas from escaping.
So what gives?
1. What is the best way to add aroma and flavor with whirlpool hops? Loose pellets or leaf? Just toss them into the wort or place in a hop bag and remove once chilled? At flame out or once wort is below 160F?
2. Do they need to sit in the hot wort for a period of time before chilling? How long?
3. If you do put 1-3 ounces of hops in at flame out do you have to account for them increasing the IBU's of your recipe?