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Old 01-11-2011, 01:50 PM   #11
Jan 2009
Blacksburg, VA
Posts: 426
Liked 1 Times on 1 Posts

Originally Posted by remilard View Post
Try letting them stand in hot wort for 20-30 minutes like the breweries do in the whirlpool.

There is some info on this on this forum, more on the Northern Brewer and Brewing Network forums, and also in the PDF from Ray Daniels and Randy Mosher's NHC presentation from a couple of years back.
thanks. i've got a pale i'll be kegging in 2 weeks that i did this on (though only for 15 min) and am looking forward to seeing if it helped. i use an immersion chiller and what i did was run it for 2-3 minutes, turned it off, dropped in hops and let them sit for 15.

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Old 06-07-2011, 02:36 PM   #12
Mar 2007
Las Vegas, Nevada
Posts: 2,386
Liked 61 Times on 49 Posts

remilard - please provide links to your whirlpooling advice.

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Old 09-03-2011, 12:07 AM   #13
Mar 2007
Posts: 674
Liked 14 Times on 9 Posts

*Bump* I too would love more info on flameout additions.

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Old 09-03-2011, 06:03 PM   #14
Sep 2011
Posts: 3

Hope it's still okay to comment on efficiency. Mine was about 60% at best. It improved when I got a Barley Crusher but it really improved when I took more time on the sparge. Slow sparge makes for 70% or better. For me a slow sparge takes an hour or more. Good luck.

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