« on: June 18, 2012, 01:00:50 PM »
I think that in a lot of commercial breweries it's common to see whirlpool additions, where the hops steep for a period of time in the 180-200F temp range. You're starting to see more homebrewers doing that also. I think the "add at flameout and bang on the chiller" method is still likely the most prevalent, though. I also see a trend where dry hopping either replaces or is used in conjunction with late additions. It's the opinion of a lot of people (myself included) that it's a more useful method.