Quick question about hop steeps / whirlpools

[Killshakes]

Question: Do you guys stir during your post-boil hop steep / whirlpool, and if so how much?

I’ve just been chilling to my target temp, adding the hops, and then waiting befor chilling to pitch temp. Am I missing out on any flavor or aroma from NOT stirring? In the past I’ve found that stirring left the wort full of trub that didn’t settle back-out (even when I’ve used kettle finings), and I’ve tried to avoid it.

For reference: I make 2.5 gallon batches, all grain, single infusion, no sparge BIAB. I use a 6.75 gallon SS pot, and have good, reliable temp control (mash, boil, chilling, and fermentation).

 

[day_trippr]

I have my boil kettle pump running for the last five minutes of the boil, keep it running during flame-out and sub-170°F whirlpooling additions, and then through the chilling duration. I pull the hops once the wort temp drops into the 80s so they don't interfere with coning the debris/cold break that drops out...

Cheers!

 

[Mothman]

I've done both... Manually stirred and just let it sit.

Can't say I've noticed a difference in the final product... But I also haven't done a ton of hop steeping so might not be the best judge.