Adding hops after chilling but before pitching yeast

[goldfinger0014]

Has anyone done this? Cooled your wort to pitching temperature, but then adding hops for a period of time, removing them, and then pitching the yeast? I'm not exactly sure what it would do, just curious.

 

[Beermouth]

Yes, there are also systems called "Hop Rockets" that you can transfer the wort through on its way to the fermenter to give an additional boost. Traditionally for IPA's. I personally think it's a waste of hops and would rather load the secondary with aroma hops and then even put more in the keg.

 

[thehaze]

It's kind of a whirlpool, but at a much lower temperature. I think you will not get extraction in a few minutes. Dry hopping requires 24 hours to work. 48 hours is what I use. I don't think adding hops and removing those at 68F before pitching yeast will add anything to the beer.

 

[goldfinger0014]

I kind of figured, but thought I'd see if anyone had tried. Thanks!

 

[isomerization]

I add in 10% (so 1-2 oz) of my dry hop blend when pitching yeast in NE IPAs, but I don’t remove them.

This way I don’t have to deal with blow off from dry hopping during high krausen.