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Old 10-05-2008, 12:35 AM   #1
Jan 2008
Puyalup WA
Posts: 89

Good day everyone,

I was making a batch of Orfy's Mild Mannered Ale this afternoon and got to thinking - generally a dangerous proposition. I used the extract recipe and steeped the grains, started my boil, added the first ounce of hops at the start of the boil and then again with 15 minutes left - just as the recipe calls for - then I got to thinking.

My process is to take the pot to the sink and start cooling the wort by placing the pot in a sink full of cold water. Once it gets to about 90 degrees or so I add a gallon of spring water I have chilled in the fridge. This process brings the temperature down rapidly and has served me well as I get the temperature down to 70 degrees in about 15 minutes. Here is where I started thinking.

The hops are still in the pot during the cooling. Am I turning the aromatic hops into bittering hops by keeping them in the pot for the extra 15 minutes? Should I strain out the hops and cool while the wort is in the primary? Should I strain out the hops and use a second pot metal pot to cool the wort, or am I worrying about nothing.

By the way, the idea of a hops bag right then was starting to make a lot of sense. So, am I hurting myself by keeping the hops in the wort while I am cooling it?
Primary - Orfy's Mild Ale
Secondary - Hard Cider
Bottled - my version of a simple English Mild

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Old 10-05-2008, 12:53 AM   #2
Jul 2007
Chicago, Il.
Posts: 615
Liked 5 Times on 5 Posts

No..is the answer..just leave the hops in as they cool..you will get more out of them for aroma..as long as they are not boiling you will get little to none in the ways of bittering..I leave mine in the whole time as it cools..

Primary: DFH 60 IPA
Secondaty: Blond Ale, Apfelwine, Crandaddy mead
Bottle: Blue moon clone,Kolsch, Eds House Ale, Barley wine, Stone IPA, Oatmeal stout, Hefe,

Drinking: 60 minute IPA, Honkers Ale, Wheat, cherry wheat, Appfelwine,

On Deck: Imperial Stout,

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Old 10-05-2008, 02:49 PM   #3
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
Liked 158 Times on 148 Posts

The isomerization of the alpha acids necessary for bittering is too slow to worry about except when the wort is boiling.
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