Hey, I have a question about what the standard practice is for most of you.
In most recipes and instructions I've read the hop schedule is pretty straightforward add x at 60min y at 15min z at 5min etc....
I understand the bittering/flavor/aroma compounds are all different and utilized at different temps/boils which brings me to my question. What do you do at flameout? Remove hops immediately? Allow them to soak some more while everything cools? I would think that for the bittering it probably doesn't matter so much, they've allready been in there a while. But when going for delicate flavor/aroma, do you need to remove the hops after just 5 minutes to preserve the oils?
Sorry if it seems like a silly question, just trying to get all the variables down!
In most recipes and instructions I've read the hop schedule is pretty straightforward add x at 60min y at 15min z at 5min etc....
I understand the bittering/flavor/aroma compounds are all different and utilized at different temps/boils which brings me to my question. What do you do at flameout? Remove hops immediately? Allow them to soak some more while everything cools? I would think that for the bittering it probably doesn't matter so much, they've allready been in there a while. But when going for delicate flavor/aroma, do you need to remove the hops after just 5 minutes to preserve the oils?
Sorry if it seems like a silly question, just trying to get all the variables down!