Whirlpool vs. Cold Break

[Flatspin]

I've noticed quite a few references that say whirlpool hopping for 30-60 minutes is a great way to amp up the hop aromas in an IPA. Does this mean that rapid chilling to get a good cold break is worth sacrificing in an IPA? Maybe any residual flavors or haziness gets overpowered by the hop aroma and haze. Any thoughts?

 

[stevedasleeve]

I've tried that several times but frankly am I not terribly satisfied with my results. I get better aroma and flavor by tossing in hops right at the beginning of my immersion cooling which takes 30-45 mins generally, dropping the temp to 100 or so in 10-15. A long whirlpool in my experience adds additional bitterness but not as much flavor or aroma. I suspect practicalities and economics are rather more the reason for breweries using a whirlpool and since I am not subject to such considerations I'm quite happy eliminating that step myself!

Of course YMMV and WTF etc,

Steve da sleeve