Time for hop removal

[Tim Schmidt]

I have done quite a few different flavor home brews with my brown ale and oatmeat stout being the best so far.
I am hoping to brew a better pale ale.
I do 6 gallon finish size batches with BIAB after i pull my sack and drain i throw out the spent grain and use the bag hanging in the pot for my hop additions this limits trub in the fermenter.
so i start the boil and add my bittering hops for a 60 min. boil then will add in the flavor and aroma hops at the times left in the boil per the recipe. when i am done with the boil i leave the hops and sack in the pot with the cooling coil and start the wort cooling process. i leave the hops in the pot during this process. I drain and remove the hops before pouring into the fermenter.
Should i remove the hops right at the end of the 60 min. boil time?
Will this help preserve the hop flavor and aroma i seem to be loosing?

 

[SanPancho]

Leave them in. Chill fast. Avoid oxygen once in the fermenter.

However- If using liquid yeast or repitching dry yeast you are supposed to add o2, so in that case you add yeast first and then later add the o2 so the yeast will use it up quickly.

Theres a big rabbit hole waiting for you on this topic, these are the basics. Start with stuff you can handle on your existing system/setup. Dont get overwhelmed.

 

[Brunsky]

Leave them in. You only have hoppy aroma and flavor to gain! Most of your hop aroma and flavor come from dry hopping, flameout additions (steeping hops after the boil), and additions in the last 20 minutes of the boil.

 

[_HH_]

Take the bag out after you mash. Don’t worry about trub. If you’re not getting the hop flavour you want, make sure the hops have as much room in the boil kettle as possible and add them later.
I very rarely add hops earlier than 20minutes anymore for my IPAs. My last batch had additions at 15, 10 and 5 minutes, then dryhopped at biotransformation with 5g/L.
Using hops with an AA of 11%, I ended up with an IBU of around 65. If I’d added in a hop charge at 60 minutes it would have been far too bitter for my taste.

 

[hottpeper13]

I leave mine in and put a strainer in the kettle to sanitize then when the whirlpool has chilled to 120* I pull the bag, place in strainer and put the sanitized cover on.Chill to 65-70 , shut off pump and let settle for a while before pumping clear wort into fermenter.

 

[GPP33]

What are your hop rates and addition times?

I would imagine a BIAB bag would leave enough room for convective flow around the hops but have never tried it, mine just go straight in. Pulling the bag early isn’t going to help increase aroma.

I’m doing an IPA this weekend that gets a small 60 min addition to balance IBUs, 1oz @ 20min, 3oz @ 5 min, 3oz for a 30 minute steep at ~160 and 3oz for dry hop. The aroma from previous batches has been off the charts.

 

[Tim Schmidt]

Thanks for all the input. The books kind of skim over on hop removal and hop baskets. I am just looking for best practices.