Budzu
Well-Known Member
I am curious about the technique and procedure that pro brewers use at flameout. I know a bit about whirlpooling, but I wonder if it is standard to whirlpool a flameout hop addition before any chilling.
So what I'm asking is, is the standard procedure to shut off heat, add hops, whirlpool for 10 minutes, then start chilling? (and how long is usual chill time for multi bbl batches?)
OR is the chilling started as the hops are added and whirlpooled?
The reason I'm wondering: I'm having trouble getting the same kind and intensity of hop aroma and flavor. Some microbrews can blow me away with fresh hop flavor, but then after researching I hear that they aren't even dry-hopped. I hope there is some way I can achieve similar results.
Thanks and cheers all
So what I'm asking is, is the standard procedure to shut off heat, add hops, whirlpool for 10 minutes, then start chilling? (and how long is usual chill time for multi bbl batches?)
OR is the chilling started as the hops are added and whirlpooled?
The reason I'm wondering: I'm having trouble getting the same kind and intensity of hop aroma and flavor. Some microbrews can blow me away with fresh hop flavor, but then after researching I hear that they aren't even dry-hopped. I hope there is some way I can achieve similar results.
Thanks and cheers all