Whirlpool Hopping/Trub Cone Questions

[kdw2pd]

Hi all,
I'm going to be whirlpool hopping for the first time using the Pop-Up IPA recipe in the November 2014 BYO magazine. I've never done this before (though I've read the BYO article, HBT wiki, and a few threads), and want to make sure I understand the basic procedure:
1.) Cool to ~180F (going for flavor/aroma, so not isomerized), pull cooler out (I can't fit the lid on to cover during hop stand with the immersion cooler in)
2.) Use a drill to get the whirlpool going, add hop bag with hops, cover.
3.) Let it spin for 20 min or so, then pull hop bag.

Now what I'm confused about is: if I hopstand/whirlpool at 180F or so, it'll cool down some, but not to pitch temps, so I'll need to put my immersion chiller back in to get it to ~60s. I'm assuming this will disrupt the trub cone.

Should I whirlpool again once I get it cooled down to get the cone going again? Can I start the whirlpool at about, say, 90F with the IC in?

 

[TAK]

Best to not overthink it. I can't fit my lid on with my immersion chiller either. I put my chiller in with 20 min left in the boil, like usual, and at flame out I turn it on. It only takes, literally 30-60 seconds to get down to 185-180. I leave the chiller in, toss in the hops, and cover with foil. I open the foil periodically to swirl with a spoon. I brew in the garage and ferm in my basement, so I have to move the pot anyway. After my hopstand I finish chilling, remove the chiller, move my pot, and get a whirlpool going again to get the trub cone.

 

[Natdavis777]

Honestly, I find it more challenging to do with an IC, but Im not saying its impossible. Your plan is spot on. Let the hops steep @ 180F for your desired time and then resume cooling. One issue I had with cooling with an IC was the amount of cold break I got at the bottom of the kettle once I got to pitching temps. It was about 1.5-2" thick and whirlpooling didnt help. I would basically let it settle, then rack from the top with my siphon into the carboy. I use a plate chiller now, so I dont run into this issue anymore.

IMHO, I wouldnt worry about getting a good trub cone. Do your hop stand, cool, transfer and pitch. Ive made great beers with trub and all going into the fermenter. So have many others. I only try to avoid trub/hops now because I use a pump/plate chiller, and hop matter and plate chillers are no bueno.