I add my hops in a hops bag during the boil, and remove & squeeze the bag(s) immediately at the end of the boil (before starting the cooling). If I left the hops bags in during the cooling I'm sure I would get more hops character (bitterness and flavor) due to the longer exposure to the hot wort. So my question is, what is standard practice and assumed in most recipes - leaving the hops in during cool down or removing them after the boil?
TomVA
TomVA