ElkSherpa1
Well-Known Member
We haven't done any experiments with whirlpool/rest temperatures. Our set-up prohibits us from cooling wort while it's still in the kettle. If we were making IPAs, it may be worthwhile to invest time and equipment to achieve maximum hop flavor, but our core focus is on yeast character. For some of our hop-forward beers, most of the significant hop contributions are in the fermentation tanks.