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Old 09-07-2010, 09:18 PM   #1
Jul 2010
San Diego
Posts: 161
Liked 1 Times on 1 Posts

Ok well my next beer I'm making calls for 5oz of flame out hops.

I want to have a complete understanding of this.

Exactly what is flame out hops?

@ what temperature should my beer be at when I add flame out hops?

I am using pellets btw if that matters

This is what I've read

John Palmer says

"Finishing hop additions are typically 15 minutes or less before the end of the boil, or are added "at knockout" (when the heat is turned off) and allowed to steep ten minutes before the wort is cooled."


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.”


Just want to do this "right" so I dont throw away 5 oz of hops.

I got an answer before that both sides do not present evidence that is conclusive so I am calling on you experienced brewers with good taste buds. Does it matter? Chilling is not a problem but I also worry about chilling too fast.

here is recipe

Kelsey's West Coast Bitter

5 Gallons
OG: 1.042
50 IBU's
90 minute boil

Rahr Two-Row 88%
Cara-Pils 5%
Crisp Crystal 77L 5%
Honey Malt 2%

Mash 158* - 60 Min
Mash Out 168* - 10 Min
Sparge 170* - 90 Min

Warrior 40 IBU's - 60 Min (Pellets)

.25oz Tomahawk - 30 Min (Pellets)
.25oz Simcoe - 30 Min (Pellets)

.25oz Amarillo - 15 Min (Pellets)

1oz Simcoe - 0 Min (Whole)
1oz Amarillo - 0 Min (Whole)
1oz Tomahawk - 0 Min (Whole)
1oz Chinook - 0 Min (Whole)
1oz Citra - 0 Min (Whole)

1oz Simcoe - Dry Hop (Pellets)
1oz Amarillo - Dry Hop (Pellets)
1oz Tomahawk - Dry Hop (Pellets)
1oz Chinook - Dry Hop (Pellets)
1oz Citra - Dry Hop (Pellets)

Wyeast 1056 (Ferment @ 67)

Again in my case I am using all pellets if that is a factor

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Old 09-07-2010, 09:24 PM   #2
Senior Member
Hammy71's Avatar
Sep 2008
, Maryland, The Tax Me State
Posts: 5,906
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Traditional wisdom has been to cool your wort as soon as possible. With a little research I've found that some professional brewers add hops at 'knock out' and whirlpool for awhile before tranferring and chilling. I've since started doing this and have loved the results. Turn off the heat and add the 'knock out' hops. Stir and let sit for 15-20 minutes and then start to chill. Never really looked at the thermometer for the temp range...but it seems to work for me.

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Old 09-07-2010, 09:28 PM   #3
ArcaneXor's Avatar
Nov 2007
Posts: 4,572
Liked 118 Times on 105 Posts

I add flameout hops at the same time I turn off the heat, and usually let them steep for about 15-25 minutes before turning on the chiller. Depending on the beer, I may or may not remove the other hops (bittering, flavor) at flameout. Very delicate beers may benefit from removing the other hops while steeping the flameout hops to avoid grassy/vegetable flavors.

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Old 09-07-2010, 09:29 PM   #4
Aug 2008
Portland OR
Posts: 5,387
Liked 63 Times on 59 Posts

If you are going by someone else's recipe you'd want to find out what procedure they used. Everyone chill's in a slightly different manner and time frame so if I said I send my wort right through the plate chiller, what does that really mean when compared to your system.

Ultimately you are going to have to brew it see what happens. Keep notes of procedure and tasting notes and then brew it another time changing up the procedure if you felt that the beer was lacking or overpowering in the hop department.

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Old 05-04-2011, 06:17 PM   #5
Sep 2010
Brooklyn, NEW YORK
Posts: 23

Starting the same beer next weekend and was thinking about the exact same question.

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Old 05-05-2011, 09:40 PM   #6
Jul 2009
Santa Cruz, CA
Posts: 42

I've added 2-3 oz at flame out and chilled immediately after. It ended up with a VERY grassy taste. I asked my local brew shop and they said to add less at flame out so I did and it turned out a lot better. But I never thought of letting it sit 15-20 min before cooling so maybe that would help too?

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Old 05-12-2011, 09:46 PM   #7
Jul 2010
San Diego
Posts: 161
Liked 1 Times on 1 Posts

what samc said...I have not brewed long enough (only 1 year) or have the skillz yet to repeat and take notes like he says... We lack a controlled experiment with certified tasters or ppl with palet to do the work.

btw this beer is prolly best beer ive made. I made small changes like warior for chinook and downed the citra to like 1/4 oz and increased columbus. I was just too scared of getting torpedo ipa flavor..

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Old 05-13-2011, 08:28 PM   #8
Apr 2009
Milwaukee, WI
Posts: 407
Liked 13 Times on 11 Posts

You might get increased bitterness with steeping hops after flameout before chilling. Although the wort is not boiling, I suspect you'd get some utilization.
Fermenters: Helles, Oktoberfest
Bottled: Old Peculier, Dopplebock, Belgian ale with homemade candi syrup (2 varieties), Berliner weisse
Kegs: Bitter
On Deck: Hefeweizen

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Old 05-13-2011, 08:32 PM   #9
bruin_ale's Avatar
May 2009
Campbell, CA
Posts: 1,436
Liked 21 Times on 21 Posts

Originally Posted by boss429 View Post
I was just too scared of getting torpedo ipa flavor..
Don't be scared of Torpedo! Embrace the Torpedo!

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Old 05-13-2011, 11:36 PM   #10
Feb 2007
Mystic, CT
Posts: 1,008
Liked 11 Times on 11 Posts

IMO 5 oz is way too much for flameout on five gallons of a beer of that gravity and bitterness especially with five more dry!

Are you sure you know what you're get yourself into?

FWIW I add mine then turn off flame and start chilling right away.

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