Flame out additions

[zymurgib]

I currently add my final addition of aroma hops at flame and then run out of my kettle into my counter flow chiller and into carboys. I am finding that my aroma additions are not getting me the desired effect.

Would in be better to chill into the kettle and then add the aroma hops once the temp has dropped below a certain point and the start to run off into my carboys?

Cheers.

[Vossy1]

Totally agree with DaaB. I recently changed to 80 deg c additions and it makes a huge difference as stated

[SiHoltye]

Once 80°C is reached and steeping hops added do you/David suggest then stopping cooling for a time (assuming IC), or just continue cooling down to pitching temp and that's how long the steep gets?

[Vossy1]

I personally recirc through a cfc back to the copper until the wort is at 80 deg c. I then stop cooling, add the steeping hops and leave for 15 mins. Usually the wort temp drops to around 78.5 in those 15 mins.
I then pump straight to fv through the cfc...jobs a gooden.

[zymurgib]

Thanks guys, this helps alot... its easier than making a hopback .

I will do that this weekend!

Cheers.

[iowalad]

Some time ago I took the advivce of a chap by the name of David Edge and started adding aroma hops once the wort has cooled to 80 deg c, it makes a huge difference because the good stuff isn't carried off with the steam.

I have followed D. Edge and Daab on this and have been very pleased with the result although being lazy I don't bother to shut off my IC. The aroma is very pleasing. I get a lot of aroma without th expenditure of a lot of hops and it seems much less "grassy" than dry hopping.

[zymurgib]

Well sorry it has taken so long to report on my findings but I must say that chilling in the kettle and adding a final addition at 80 degrees makes for a tremendous improvement in hop aroma.... I will do this from now on.
I found using a counter flow chiller recirculating over a copper coil chiller in the kettle made the whole process much much quicker.

Cheers and thanks for the advice.

[hoppingMad]

I like to think of late hop additions as being on a scale from "cooked" at one end right through to " Grassy" or uncooked at the other.
With 15 minute additions being at the "cooked" end and dry hopping in secondary at the other.
The flavour, aroma addtions are added at anywhere along the scale acording to the style I'm doing.

All that drivel to say this ; I think gas off additions are one of the least productive in terms of utilisation, due to the typical times the hops get to sit there before chilling and transferring, but still a valid addition never-the-less.
I'm going to try the 80 degree thing, it sounds great.