Screwed up while brewing Friday. Had a friend over to "help," forgot to add hops at flameout as the recipe requires. I noticed as I began to pull the immersion chiller from the wort, then tossed in the hops (essentially a dry-hop charge). Temp of the wort was about 70.
I covered the kettle and proceeded to clean the IC, took maybe 5 minutes or so. I set up the fermenter, sanitized and attached the silicone tubing to the ball valve on the kettle, and racked the wort into the fermenter.
Everything at that point was normal--oxygenated the wort, pitched the yeast, set it in the ferm chamber. I started to clean the kettle and in the leftover trub in the bottom, there was a bunch of hop pellets. I opened another package of hops and added 1/2 ounce of hops directly to the fermenter as a dry hop.
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So, whatever value the hops may have had in the kettle, I'm sure it was little value.
But that bring to mind a question. I use a Jaded Hydra chiller; when the groundwater temps get lower, I can chill a 5-gallon batch from boiling to 70 in 4 minutes. I'm not kidding. Took 5.5 minutes on Friday. The thing is a beast.
But what about hops added at flameout? The temp goes from 212 degrees to 160 in a minute; in other words, the wort chills so fast, I'm wondering about the value of flameout hop additions. Is there even time for the goodness in the hops to come out? Should I change that schedule to add the hops at 5 minutes?
Normally I'd think there was enough time for the hops to give up flavor and aroma, but within 3 minutes I've dropped wort temp below 100, so there's not much time to do that.
So--does rapid chilling drastically alter the effect of flameout additions--especially if most of the hop trub ends up staying in the kettle?
I covered the kettle and proceeded to clean the IC, took maybe 5 minutes or so. I set up the fermenter, sanitized and attached the silicone tubing to the ball valve on the kettle, and racked the wort into the fermenter.
Everything at that point was normal--oxygenated the wort, pitched the yeast, set it in the ferm chamber. I started to clean the kettle and in the leftover trub in the bottom, there was a bunch of hop pellets. I opened another package of hops and added 1/2 ounce of hops directly to the fermenter as a dry hop.
**************
So, whatever value the hops may have had in the kettle, I'm sure it was little value.
But that bring to mind a question. I use a Jaded Hydra chiller; when the groundwater temps get lower, I can chill a 5-gallon batch from boiling to 70 in 4 minutes. I'm not kidding. Took 5.5 minutes on Friday. The thing is a beast.
But what about hops added at flameout? The temp goes from 212 degrees to 160 in a minute; in other words, the wort chills so fast, I'm wondering about the value of flameout hop additions. Is there even time for the goodness in the hops to come out? Should I change that schedule to add the hops at 5 minutes?
Normally I'd think there was enough time for the hops to give up flavor and aroma, but within 3 minutes I've dropped wort temp below 100, so there's not much time to do that.
So--does rapid chilling drastically alter the effect of flameout additions--especially if most of the hop trub ends up staying in the kettle?