Delay between 0' hop addition and start of chill?

[dude1]

Just to have an idea of some brewers habits in here:

When you add hops at flameout, do you give them a couple of seconds/minutes before chilling or do you start chilling right away?

Thanks

 

[Dcpcooks]

Just to have an idea of some brewers habits in here:



When you add hops at flameout, do you give them a couple of seconds/minutes before chilling or do you start chilling right away?



Thanks

Extending the time before chilling would be considered a whirlpool hop or hop stand imo.

So a flameout hop would begin a chill and a whirlpool hop or hop stand would be allowed to stand for a period of time before reducing the temp below 185f. isomerization of alpha acids to ISO alpha acids will continue down to 185f so you need to decide if your shooting for bittering or just aroma.

Hope that helps

You can call it whatever you want but I'd make sure it matched my software so I could calculate ibu's and make it a repeatable recipe.

 

[mashinary]

I whirlpool with pump, starting a good 5 min before flame-out. For a 0 minute addition, I turn off the flame, dump in the hops then walk over to start the chiller. I reach around 185 in just a few min.

 

[November]

I add them when I turn the element off then I turn on the pump to whirlpool for 15 mins then turn the pump off and let it sit for 15 mins then cool.

 

[ncbrewer]

I whirlpool with pump, starting a good 5 min before flame-out. For a 0 minute addition, I turn off the flame, dump in the hops then walk over to start the chiller. I reach around 185 in just a few min.

This 0 minute approach seems like a short version of a hop stand. Do you get similar results?

 

[mashinary]

This 0 minute approach seems like a short version of a hop stand. Do you get similar results?

Yeah for the most part. If I'm doing a hopstand, I'll slow the flow once I hit 180 -185 rather than just turning the IC off.

 

[Shade]

I chill it to my target temp first - in my view I'm not so worried about isomerization as I get the IBUs from my bittering charge.

Lately I've been steeping lower and longer, myrcene boils off at 64C so I chill down to just over 60C and steep 120-140g for 1-3 hours depending on what I am doing.

 

[Hwk-I-St8]

If you don't chill, I'd think you're doing the same thing as boiling. For example, say you have additions at

15 mins
10 min
5 mins
FO

but you don't chill for 15 minutes. Effectively what you're getting is:
30 mins
25 min
20 mins
15 mins

I'm not sure I see a reason to add hops at FO and then delay the chilling process. Just add things earlier in the boil.

If I add FO, I pretty much immediately turn on the water to the IC and cool to 175. At that point, for some recipes I add more for an extended WP. I rarely use FO additions however.

 

[kristiismean]

I flame out, toss my hops in, start chilling. i get down to 185 fairly quickly. but I whirlpool lower, I like to bring it to 150, then I toss in more pellet hops, then keep it right around 140. (even if I have to turn the heat on to maintain) but if just lupullin powder, I'll start that at like around 142

 

[ncbrewer]

I'm not sure I see a reason to add hops at FO and then delay the chilling process. Just add things earlier in the boil.

It seems to me doing a hop stand with the lid on helps keep the hop oils in the wort. I think I get more flavor and aroma that way, compared to adding hops earlier in the boil.