mikescooling
Well-Known Member
The last hops addition at 0 min; how long dose this stay in the wort. If I turn the fire off and pump the wort through the plate chiller, it would seem to not have much time to do any good? Any thoughts on this?
The last hops addition at 0 min; how long dose this stay in the wort. If I turn the fire off and pump the wort through the plate chiller, it would seem to not have much time to do any good? Any thoughts on this?
The last hops addition at 0 min; how long dose this stay in the wort. If I turn the fire off and pump the wort through the plate chiller, it would seem to not have much time to do any good? Any thoughts on this?
This is a very good question,and is far as i understand, "aroma" is "obtained" fast so I dont think time matters as much as first temprature. But I want to ad something: I cool my wort as quick as possible, but it stil takes 2-3 hours before it is under 25'C. How does that effect the hop profile?
Yooper said:For a hoppy beer, I'll often do a "hop stand" after flame out. That is, let the beer sit for a few minutes before starting the chiller. Then I recirculate the wort, so that the entire batch is about 140 before sending it to my fermenter. I like the hops flavor and aroma profile I get as a result.
That does change it somewhat. The longer the wort stays hot (even not boiling), the more the hops are still contributing some small bittering amounts.
Yooper said:For a hoppy beer, I'll often do a "hop stand" after flame out. That is, let the beer sit for a few minutes before starting the chiller. Then I recirculate the wort, so that the entire batch is about 140 before sending it to my fermentor.
I've found I get a much bigger, punchier, and complex hop aroma when I allow the flameout hops to steep hot for at least 10 minutes. I wrote a blog post about it here: http://bertusbrewery.blogspot.com/2012/03/hoppy-beers-and-whirlpool-hops.html.
Enter your email address to join: