bierhaus15
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- Aug 4, 2008
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I know this has been discussed before, but I am curious to see how other people try to achieve the best hop aroma from their flameout (0 min) additions. I was always under the impression that you get the best hop aroma by rapidly chilling your wort to pitching temps right after adding your flameout additions. I have been doing this for years and achieved good results - and I know this method is pretty much ubiquitous.
However, I have recently encountered a few big time homebrewers and professional brewers who have 'informed' me how the best hop aroma comes from letting the hops steep in the non-boiling, hot wort for a long time.
For instance, one guy adds his flameout hops, turns off the heat and lets the hops steep covered for an hour before starting to chill. He claims this gives the best aroma and routinely does this with his IPA's and IIPA's - using 3-4oz flameout additions. The other guy (professional brewer) starts his whirlpool after cutting the heat, adds his hop additions and continues to whirlpool for about 40 min, before starting to cool the wort. He also says this gives more hop aroma than adding the hops during the whirlpool and cooling quickly.
It it just me or does their process seem like a waste of hops? I forget the brew science they used as proof, but to me it seems like you would loose more hop aromatics with a long hot steep than cooling quickly? Isn't what they are doing just a big flavor addition? What is your opinion on this???
However, I have recently encountered a few big time homebrewers and professional brewers who have 'informed' me how the best hop aroma comes from letting the hops steep in the non-boiling, hot wort for a long time.
For instance, one guy adds his flameout hops, turns off the heat and lets the hops steep covered for an hour before starting to chill. He claims this gives the best aroma and routinely does this with his IPA's and IIPA's - using 3-4oz flameout additions. The other guy (professional brewer) starts his whirlpool after cutting the heat, adds his hop additions and continues to whirlpool for about 40 min, before starting to cool the wort. He also says this gives more hop aroma than adding the hops during the whirlpool and cooling quickly.
It it just me or does their process seem like a waste of hops? I forget the brew science they used as proof, but to me it seems like you would loose more hop aromatics with a long hot steep than cooling quickly? Isn't what they are doing just a big flavor addition? What is your opinion on this???