Overnight Wort Cool Down

[IlliniTwig]

Hey Guys

I'm short on time to brew this weekend but my Cascade hops are ready to go into a fresh hop IPA. If I were to brew Saturday evening and let the wort sit overnight to cool in my Brewers Edge Mash & Boil would it be OK to leave the 0 minute hop additions sit overnight as well? Or maybe I'm asking the wrong question. Should the wort be removed from the trub all together during overnight cooling?

Thanks!

 

[Golddiggie]

You'll need to factor the loooooong cooldown time into the recipe for hop utilization. Longer at higher temperatures has a significant effect on the amount of bitterness you'll get in the end product. It's why if you whirlpool post boil you use less hops than if you don't. Since it's longer at a higher temperature (after a 10 minute whirlpool and 10 minute rest, my wort is at 195F). I'm not sure what temperature makes the impact a null effect, but that would be one of my concerns. I'd also be concerned about making sure the kettle is completely sealed to prevent anything negative getting to the wort before you actually pitch the yeast.

How long is it taking you to cool down your wort anyway? What do you have for a wort chiller?
IMO/IME, it's better to simply chill the wort to pitching temperatures at the correct time. Then again, I can chill 8-9 gallons of 195F wort to about 65F in about 5 minutes with my chill water and plate chiller. Which means it's a zero issue.
I suggest improving your wort chilling capability so that it takes a short amount of time. Or at least make sure you have the time needed to do the task. IMO, cutting corners at this stage really isn't worth it. Especially if you have prime ingredients to use.

 

[Vale71]

If you leave your hops in the hot wort overnight you'll have zero hop aroma, which would make using fresh hops rather pointless.

 

[hottpeper13]

I often chill to ~80*-90* then I put a sanitized cover on and let sit overnite. I learned the hard way not to put a 15 min or later addition in a NO CHILL I left on the deck on a November teach a buddy to brew day. Was almost a dumper it was so bitter. Chill below 170 or pull a hop bag or strainer or brew a scotch ale.

 

[Drewch]

Use a spider or something so you can pull the hops, or as noted above, omit the 0 minute and do a dry hop later.

 

[oakbarn]

Check this Out:


Hops, hops, and more hops: Tricks for getting big hop flavour and aroma. :

Hop Stand

To do a hop stand, hops are added after the boil is complete and the wort is still hot. The hops are allowed to soak in the hot wort for an extended time – 10 to 90 minutes typically, but it could be as long as over night. The main thing that is achieved with a hop stand is the kicked up flavour and aroma. Since the wort is not boiling, but hot, the flavour and aroma compounds are able to leach out into the wort and not be driven off by the boil. Since the wort is near boiling and the hops are left for some time, there is some bitterness that is imparted into the wort – estimates are 10-15% utilization (verse 35% in a boil).

This is sometimes referred to as “Whirlpool Hopping” because some brewers add the hops as they whirlpool the wort after the boil. The idea with whirlpooling the wort is to cause the turb to collect in the centre of the kettle (as it’s heavier material) so the clean wort can be removed. The hops are added while the wort is whirlpooled and the time of the hops stand is the time it takes to whirlpooled – same theory, just with a whirlpool.

We leave our Aroma Hops (at Flame Out) for a minimum of 5 minutes and then normally pull out all the hops.

 

[IlliniTwig]

Use a spider or something so you can pull the hops, or as noted above, omit the 0 minute and do a dry hop later.

AHA, this was the solution I was looking for. Thank you!!!