Read this on more mr malty...
Brynildson says, “Getting great hop aroma takes execution, knowing your raw materials and knowing your brewhouse. If you throw hops into the whirlpool and then take two hours to cool, you will not get the effect you are looking for. We throw our late hops into the whirlpool at the last possible moment and then cool and transfer to the fermenter as quickly as possible.”
so i should use a wort chiller and ice bath try to get it down to 70 or pitch temps as fast as i can?
whats your experience with this? should i go buy like 5 bags of ice next time i brew?