Author Topic: How Fast do you Chill Your Wort Post Boil?  (Read 1655 times)

Offline ultravista

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How Fast do you Chill Your Wort Post Boil?
« on: February 11, 2014, 07:42:10 AM »
To maximize aroma and flavor, how fast are you chilling your wort after the last hop addition or flameout?

Offline beersk

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Re: How Fast do you Chill Your Wort Post Boil?
« Reply #1 on: February 11, 2014, 07:48:54 AM »
Sometimes I give IPAs a 30 minute hop stand. Most beers get chilled immediately after I turn the burner off. Depending on the time of year, it takes anywhere from 15-25 minutes to chill down to pitching temps. Lagers are a different story, however, I was able to chill a vienna lager down to 50F in 20 or 25 minutes last Saturday. The tap water is really cold right now. That was great. I might have to buy a pump to recirculate ice water for the summer months.
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Offline ultravista

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Re: How Fast do you Chill Your Wort Post Boil?
« Reply #2 on: February 11, 2014, 07:52:40 AM »
I ask because I have had a problem with plenty of bittering but lack of flavor and aroma in my brews. I have been killing the heat, adding the flameout hops, and letting it stand for an hour or more.

Also, I use a plate chiller.

Offline reverseapachemaster

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Re: How Fast do you Chill Your Wort Post Boil?
« Reply #3 on: February 11, 2014, 08:04:34 AM »
Isn't the obvious answer here to try cutting down the hop stand after flameout?

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Offline In The Sand

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Re: How Fast do you Chill Your Wort Post Boil?
« Reply #4 on: February 11, 2014, 08:06:12 AM »
I ask because I have had a problem with plenty of bittering but lack of flavor and aroma in my brews. I have been killing the heat, adding the flameout hops, and letting it stand for an hour or more.

Also, I use a plate chiller.

Do you dry hop?  If so, what is your typical dosage for your IPA you are having aroma/flavor issues with?  I don't usually whirlpool for more than 10 minutes and dry hop a couple ounces per 5 gallons for 3-4 days.  I don't usually have flavor/aroma issues, but my IPAs aren't cheap either, so...
Trey W.

Offline fmader

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Re: How Fast do you Chill Your Wort Post Boil?
« Reply #5 on: February 11, 2014, 08:06:39 AM »
How many flame out hops are you using? Also, try chilling it down to 170ish before starting your hopstand.
Frank

Offline ultravista

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Re: How Fast do you Chill Your Wort Post Boil?
« Reply #6 on: February 11, 2014, 08:17:40 AM »
I use a plate chiller so it would have to be recirculated into the kettle. Without a pump, that will be hard to do. I suppose I could let it drop to 170 and then add the hops.

No massive hops at flameout, just as directed by the recipe.

I suspect the lack of flavor/aroma is due to a prolonged hop stand.

Is a 10 minute contact time enough to add aroma @ flameout?

Offline fmader

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Re: How Fast do you Chill Your Wort Post Boil?
« Reply #7 on: February 11, 2014, 08:25:09 AM »
I don't necessarily chill my down but many people do. Flame out hops are becoming my favorite additions. For an IPA, I usually add 4-6 oz and let stand for a half our.
Frank

Offline fmader

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Re: How Fast do you Chill Your Wort Post Boil?
« Reply #8 on: February 11, 2014, 08:26:07 AM »
Also... Look into a couple ounces of first wort hops for flavor.
Frank

Offline morticaixavier

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Re: How Fast do you Chill Your Wort Post Boil?
« Reply #9 on: February 11, 2014, 08:29:12 AM »
Also... Look into a couple ounces of first wort hops for flavor.

+1. I've done this on my last two IPAs, FWH and flameout with 30-60 minute hop stands and Dry hop. I liked the aroma on the 30 minute better than the 60 minute but I like the firm bitterness from the 60 minute and the aroma and flavour are still there.

Offline HoosierBrew

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Re: How Fast do you Chill Your Wort Post Boil?
« Reply #10 on: February 11, 2014, 08:29:47 AM »
I use a plate chiller so it would have to be recirculated into the kettle. Without a pump, that will be hard to do. I suppose I could let it drop to 170 and then add the hops.

No massive hops at flameout, just as directed by the recipe.

I suspect the lack of flavor/aroma is due to a prolonged hop stand.

Is a 10 minute contact time enough to add aroma @ flameout?

I cool to ~ 180F before adding hop stand hops for this reason. You extract more bitterness by adding at true flameout vs cooling some first. I hop stand for 30 -45 minutes and extract more flavor and aroma at 180F, without much of a bump in bitterness. 
Jon H.

Offline majorvices

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Re: How Fast do you Chill Your Wort Post Boil?
« Reply #11 on: February 11, 2014, 10:19:00 AM »
I whirl pool with a march pump through my chillzilla CFC back into BK and when water is  cold I can get down to 60 degrees in 20 - 30 minutes. During summer water temps under 100 degrees in 20 minutes.
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Offline euge

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Re: How Fast do you Chill Your Wort Post Boil?
« Reply #12 on: February 11, 2014, 10:20:20 AM »
Today I learned what a hop-stand is and why I thought flameout additions weren't worth all the fuss. Will have to try cooling the wort slightly.
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Offline erockrph

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Re: How Fast do you Chill Your Wort Post Boil?
« Reply #13 on: February 11, 2014, 01:23:35 PM »
How much hops are you using in your hop stand? I'm up to 3+ ounces/gallon in a 90-minute hop stand, but I'm insane :)  I'd really recommend at least 1 ounce/gallon to start. I kill the heat, and as soon as all boiling activity stops, in go my hops. I stir until they are all incorporated and wetted, then give it a good hard stir every 5-10 minutes. Since there is no boil activity to keep the hops circulating, you need to keep them moving yourself to maximize extraction.
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Offline beersk

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Re: How Fast do you Chill Your Wort Post Boil?
« Reply #14 on: February 11, 2014, 02:15:57 PM »
90 minute hopstand? That's a long time. I usually do 30 minutes after flame out or until the temp drops to 180F, which is about 30 minutes. I've never had a problem getting a good amount of hop flavor and aroma, even without dry hopping.
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Jesse