ed_brews_now
Well-Known Member
This is energy intensive, but I was thinking that after the cold break I would siphon off clear wort and bring the wort to pasteurization temperature (72 degrees C maybe 80 degrees) (not really a second boil) and maintain and add the aroma hops at this point. 20 mins. Then a rechill to ensure no bacterial growth.
Anyone tried this?
Anyone tried this?