« on: July 05, 2016, 06:25:40 PM »
I tend to make malty German lagers, so usually add 0.5 to 1.0 ounces of Tett, Saaz, or Mittelfrueh at 180. I have 20a pumped whirlpool, and in the summer it takes about 20-25 minutes to get to 80 (water temps are right around that in the summer here). Then into the fermenter and chamber to finish cooling until time to pitch. Almost all of the pellet sludge is left behind. I like the clean hop aroma and flavor I get from this technique. In the winter, the time in whirlpool is about the same, but the temp into the fermenter is cooler.