267 replies to this topic

[BlKtRe]

I'm not one of those people. I get a good hop aroma from hop stands. Anyway didn't mean to get side tracked in this thread.

[positiveContact]

I'm not one of those people. I get a good hop aroma from hop stands. Anyway didn't mean to get side tracked in this thread.

 

I'm not saying you wouldn't.  what I'm saying is that it seems like after about 30 mins of hop stand a lot of people don't seem to pick up any noticeable extra flavor/aroma.  so after the hop stand your chilling method isn't super important.

Edited by Evil_Morty, 22 January 2015 - 06:06 AM.

[matt6150]

So anyway. It seems what most of you guys are describing when using a CFC or plate chiller is that after you have done your whirlpool/hop stand and all that. When you resume chilling you chill directly into the fermenter. Is there any reason or downside of just continuing the whirlpool/recirc and let it chill to pitching temps. Then drain into the fermenter? That is basically what I have been doing now.

[positiveContact]

So anyway. It seems what most of you guys are describing when using a CFC or plate chiller is that after you have done your whirlpool/hop stand and all that. When you resume chilling you chill directly into the fermenter. Is there any reason or downside of just continuing the whirlpool/recirc and let it chill to pitching temps. Then drain into the fermenter? That is basically what I have been doing now.

 

if you agree with tre that there is an advantage to leaving the hops in hotter wort as you drain the tun that could be a downside.  otherwise I don't really see one.

[BlKtRe]

if you agree with tre that there is an advantage to leaving the hops in hotter wort as you drain the tun that could be a downside.  otherwise I don't really see one.

 

Time. You will save time going ahead and start the inline chilling process after the hop stand vs continually recircing the wort back into the BK as I understand that what Matt is doing. There are also lots of people that think the extra time hops are exposed to heat after flame out has advantages in aroma. If not then the whirlpool method or hop backs would never of been invented. 

 

There is more than one way to skin a cat. Using a IM take more time because you have an extra step involved which is after the wort is cool then you have to move it to the fermenter. Inline chilling I'm in the fermenter as the wort is cooled. Plus I don't have to deal with a large hunk of copper in my kettle. No right or wrong way just a preference. 

[positiveContact]

Time. You will save time going ahead and start the inline chilling process after the hop stand vs continually recircing the wort back into the BK as I understand that what Matt is doing. There are also lots of people that think the extra time hops are exposed to heat after flame out has advantages in aroma. If not then the whirlpool method or hop backs would never of been invented. 

 

There is more than one way to skin a cat. Using a IM take more time because you have an extra step involved which is after the wort is cool then you have to move it to the fermenter. Inline chilling I'm in the fermenter as the wort is cooled. Plus I don't have to deal with a large hunk of copper in my kettle. No right or wrong way just a preference. 

 

I feel like you are completely missing what I'm saying every time.  I agree with the bolded part.  I also let the hops sit in hot wort after flameout.  but after some amount of time sitting there I don't think you are going to get much more out of it so after that point has been reached your chilling method is irrelevant to extracting hop goodness.

 

I can drain 10 gallons pretty damn fast.  Probably under 5 minutes.  Gravity is on my side.

Edited by Evil_Morty, 22 January 2015 - 07:40 AM.

[BlKtRe]

I feel like you are completely missing what I'm saying every time.  I agree with the bolded part.  I also let the hops sit in hot wort after flameout.  but after some amount of time sitting there I don't think you are going to get much more out of it so after that point has been reached your chilling method is irrelevant to extracting hop goodness.

 

I can drain 10 gallons pretty damn fast.  Probably under 5 minutes.  Gravity is on my side.

 

I get exactly what you are saying. I just think we are both defending our techniques. No big deal. 

[positiveContact]

I get exactly what you are saying. I just think we are both defending our techniques. No big deal. 

 

like a lot of things in homebrewing I think this particular detail is minor.  the stuff that matters the most everyone pretty much agrees on (good sanitation, proper mash pH, pitching enough healthy yeast and fermenting at the right temperature, etc.).