bdgrfrisch
Member
In the "Classic Beer Style" book on Altbier the author - Horst Dornbusch - talks about the aroma hops being put into the whirlpool as the wort starts to cool down. At least that that should be done for Nobel hops. It's the first place have have read or heard that. The book is from '98, so maybe that is an outdated technique. Or does this actually apply to Nobel hops but not American style citrusy hops?
