When to pull the hop bag?

[owmatooth]

Just thought I'd put a quick question out there for those using a hop bag in their boil. Right now I'm leaving the bag in the kettle with the immersion chiller all the way down to 80 degrees F and ready to transfer to the carboy. I figured I'd leave it in contact as long as possible to get the most out of the flameout hop addition. But am also wondering if the temperature drop affects the hop extraction. Getting set up for a kettle soured beer and have read that some are raising temp from souring (90) to 160 Deg F and then adding hops. Got me thinking that maybe the flameout addition should be added at 160 rather than 212?

 

[eric19312]

It is matter of taste and I think specific to your equipment and procedures/batch size etc.

I brew 11 gallon batches and recirculate during whirlpool and chilling with a pump. I like to chill my kettle to about 185, then turn off the chiller and add my whirlpool hops (loose pellet hops). I sprinkle the hops in over about a minute to prevent them from clogging the pump. I keep the hot wort recirculating for about 30 min and then turn the chiller back on full blast to pitching temperature. Probably during that 30 min my wort chills on its own from about 185 to about 170. I have tried hotter but not colder.

 

[kh54s10]

I do a lot of after boil additions. I add them after flame out and take them out when trying to get the last few degrees with my IC. So they often go in at 200+ and come out in the 80 degree range.