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Old 03-10-2009, 08:05 PM   #1
BuzzCraft
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Jan 2009
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Currently, I'm limited to cooling my wort to pitching temp by putting my pot in an ice bath. Typically takes me about 30 min to drop to 70F. I suspect I'm not gettting quite the aroma from time 0 hops that I would if I were cooling with a more efficient/quicker method.

With my current system, I'm wondering if I should hold off on dropping aroma hops in until 10-15 min into my cooling period, instead of adding them at the end of the boil.

I'm not particularly worried about infection using such a method, but I guess it's slightly more risky.

Thanks for any input on any of the above (except for my cooling method...it's what i've got right now!)

 
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Old 03-10-2009, 08:42 PM   #2
Grinder12000
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Cooling method - nothing wrong with that - you can probably speed it up by stirring and lifting the pot to get cold water underneath.

I really don't think you should worry about what you are worrying about. I doubt you will detect any difference by waiting.
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Old 03-10-2009, 10:07 PM   #3
KayaBrew
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Don't forget that you can always dry hop to get a nice, hoppy aroma.
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Old 03-10-2009, 11:51 PM   #4
BuzzCraft
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Thanks for the replies. I dry hop pretty frequently, just wondering about improving the aroma from end of boil additions in cases where I don't want to bother with dryhops.

I'm really not worried about it, per se, was just musing about whether a simple tweak in my process would improve the outcome.

Thanks again.

 
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Old 03-11-2009, 09:51 AM   #5
coyote
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Feb 2007
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right after my last brew day, I was wondering the same thing for flavor additions.

time will tell, I guess (still fermenting)

 
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