Question about flameout hops

[dreese1986]

I recently bought an NE IPA kit from MoreBeer. Based on the instruction, I am adding 2 oz of whole Mosaic and and 1 oz of Citra at flameout.

I figured I should initially bring the wort down between 160 and 170 and then add the flameout hops and steep for 30 minutes before bring down to 100 or so.

After steeping the flameout hops, should I remove them? Whole hops specifically. Or will they be fine to go into the fermenter?

 

[Upthewazzu]

flame-out is generally different than whirlpool (although you can add at flame-out and then whirlpool those for however long). My guess is that MoreBeer assumes that most folks won't understand what a hopstand/whirpool is so they just say to throw 'em in at flamout.

On my NEIPA's I add a flame-out and whirpool (160°-170°) addition.

 

[TBC27]

I would not dump the hops into your fermentor. Just my opinion.

 

[dreese1986]

I would not dump the hops into your fermentor. Just my opinion.

So should I strain out the whole hops?

 

[TBC27]

Yes

 

[RM-MN]

I recently bought an NE IPA kit from MoreBeer. Based on the instruction, I am adding 2 oz of whole Mosaic and and 1 oz of Citra at flameout.

I figured I should initially bring the wort down between 160 and 170 and then add the flameout hops and steep for 30 minutes before bring down to 100 or so.

After steeping the flameout hops, should I remove them? Whole hops specifically. Or will they be fine to go into the fermenter?

Flameout hops are added just when you cut the heat. That lets them steep in the really hot wort which allows them to add bittering and flavor without the boil removing the volatiles. The bittering keeps on until the wort cools to below about 170F or until all the hop oils are isomerized. If you cool the wort first before you add the hops you eliminate the isomerization so you get an entirely different effect from the hops.

You can remove the hops if you want but I think you will extract more flavor from them if you leave them in until the beer is done fermenting.

 

[thehaze]

I have stopped throwing hops at flameout, as I do not see any benefits and will also add bitterness.

I only employ a lot of late additions in the last 20 minutes or so of the boil. Once the boil is done, I quickly cool down the wort to around 65-70C/149-158F and I put in my whirlpool and flameout hops, if I had any. I do a manual whirlpool in the kettle with my paddle and let them steep for 10 minutes. I come back, add some more hops - IF I have any left - and then whirlpool again and steep for another 15 minutes.

I then transfer to my fermenter. The wort is clear from any grains and hop debris, due to the whirlpool and the lower temperature.

I will soon bottle an APA with 97% English Maris Otter / 3% English Crystal 60L and all Amarillo hops. 3.55 oz in the last 20 minutes of the boil ( no classic 60 minutes bittering charge ) and 3.55 oz in the whirlpool.

I just took a sample to measure FG ( 1.008 from 1.050 ) and it was gorgeous. I did not dry hop this beer and will not dry hop it. It is very, very orangey, fruitty and slightly grapefruitty. 35 IBUs, Chloride:Sulfate is 70:140, but it does not feel bitter or dry at all.

I never dumped kettle hops in the fermenter and I do not think it is something I would do. But I guess it cannot harm, although prepare for either a really great smelling beer or a very grassy tasting one.