Flamout hop addition vs dry hop

[flyingd54]

I'm curious as to the significance of a flameout hop add for aroma. Can an increase in late hop addition be significant enough to be even comparable to dry hopping? Logic says that fermentation would have an impact as dry hopping (typically) occurs after the bulk of fermentation is complete.

The question came up as I attempted a quick batch in an attempt to get a simple crowd-pleaser PA bottled and drinkable in time for a family outing. I was faced with sacrificing a dry hop add in favor of more late/flameout hops to make my deadline. While I understand that this is a unique scenario and that patience is a part of brewing, I am curious.

A note on my technique: I use a nylon strainer assembly to suspend hops in my boil so they can be removed (for clarity). I dropped a separate bag of my flameout hops and kept it in while I chilled and pulled it at the pitch. I struggled with the option of leaving the bag in through fermentation.

Thanks.


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[Yooper]

I now use a lot of flameout hopping, including whirlpool hops in my pale ales and IPAs.

I love the results- it's different than dryhopping but similar in that you get a hoppy "nose" and some wonderful hops aroma along with it.

 

[flyingd54]

Hey Yooper, thanks for the reply to help out a down-state guy (also known as Flatlander, or Troll) like me. Correct me if I'm wrong, but whirlpooling is mostly for trub management, right? I use a hop bag so I never use the technique.

can I whirlpool with a hop bag, or do I need to go direct.

Thanks.


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[Yooper]

Hey Yooper, thanks for the reply to help out a down-state guy (also known as Flatlander, or Troll) like me. Correct me if I'm wrong, but whirlpooling is mostly for trub management, right? I use a hop bag so I never use the technique.

can I whirlpool with a hop bag, or do I need to go direct.

Thanks.


Sent from my iPhone using Home Brew

Well, there is some whirlpooling done for trub management.

But I'm talking about adding "whirlpool hops" for hoppy beers. That's a technique where you add your flameout hops into hot (but not boiling) wort, at like 180 degrees, and hold and whirlpool those to extract some hops oils. I normally do that for about 20 minutes or so, sometimes up to 30 minutes, and then finish chilling.

I suppose you could use a bag for that, as long as the hops were loose in bags so that the wort could permeate the hops.

 

[Bryceefisher]

You will get a more floral hop aroma and flavor with a flameout addition. Dry hopping especially in pale ales can affect the malt/hop flavor ratio and add a bit of a grassy note. Last weekend I brewed a PA with a first wort hop and 30/10/flameout additions. I will update on the results.