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snipe98

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Jul 23, 2013
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i am just wondering how everyone else does this. I use a hop spider most of the time and after boil I will do a whirlpool and give it 10-15 mins to let everything settle down. I then chill using a plate chiller so after all of that I am normally chilled and in the fermentor in about 30 mins after boil is complete.

so question is how many of you pull your hops/hop spider out pretty much as soon as boil is completed?

how many of you leave it in there for the whole time?

and what effects would doing it either way have on the final product?

thanks for your insight
 
there's another thread going on about this. it's called either whirlpooling, steeping, or hopstand. it's a good way to get more flavor/aroma out of your hops, though with how quickly you're getting it out of the appropriate temp range, you're not getting as much as you could out of it. here's a link about it:
http://byo.com/component/k2/item/2808-hop-stands
 
there's another thread going on about this. it's called either whirlpooling, steeping, or hopstand. it's a good way to get more flavor/aroma out of your hops, though with how quickly you're getting it out of the appropriate temp range, you're not getting as much as you could out of it. here's a link about it:
http://byo.com/component/k2/item/2808-hop-stands

It may have started that way, but I don't think this thread is about that anymore. You may want to withdraw your post.
 
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