BeerBorg

Could someone explain the process of hopping at flameout or zero minutes?
It's clear that you put the hops in at 00.00 minutes but when do you take them out ?

I don't take them out. I usually add them in a hopsack and leave them in the entire time it cools down and while it's transferring into the fermenting bucket. Not sure if it's the right way or not, but it's how I do it.

Correct.

Thanks. It's easy once you know how.

Banjo-guy wrote:Could someone explain the process of hopping at flameout or zero minutes?
It's clear that you put the hops in at 00.00 minutes but when do you take them out ?

Good question, this is also called 'at knockout' in some recipes too. Basically hops continue isomerization of volatile alpha acids until your wort cools to below 170F giving the wort an aroma different than dry hopping or boiling less than 7 minutes.

We have been doing something similar referring to it as an aroma steep.

Where Screwy refers to the isomerization that is acting on the acids in the resins.

We wait for the temps to fall below 140 F which is the lowest volatility temps of the hop oils (below where it is believed they are vaporized by heat).

So adding at flameout with the temps still close to boiling and cooling slowly you may still be adding IBUs while adding at the lower temps we are targeting flavor and aroma from oil extraction.

Brewbirds wrote:We have been doing something similar referring to it as an aroma steep.

Where Screwy refers to the isomerization that is acting on the acids in the resins.

We wait for the temps to fall below 140 F which is the lowest volatility temps of the hop oils (below where it is believed they are vaporized by heat).

So adding at flameout with the temps still close to boiling and cooling slowly you may still be adding IBUs while adding at the lower temps we are targeting flavor and aroma from oil extraction.

Do you mean that you add the hops when the temperature falls below 140 or do mean that you take them out at 140 ?

Banjo-guy wrote:

Brewbirds wrote:We have been doing something similar referring to it as an aroma steep.

Where Screwy refers to the isomerization that is acting on the acids in the resins.

We wait for the temps to fall below 140 F which is the lowest volatility temps of the hop oils (below where it is believed they are vaporized by heat).

So adding at flameout with the temps still close to boiling and cooling slowly you may still be adding IBUs while adding at the lower temps we are targeting flavor and aroma from oil extraction.

Do you mean that you add the hops when the temperature falls below 140 or do mean that you take them out at 140 ?

I'm fairly sure the mean after, and then they just leave them in there. Or at least I would.

Note that adding at 170 or 160 or 150 is fine too, but you will get some IBUs if 170+, as well as flavor and some aroma, at lower temps more flavor and aroma. That is if you just let it sit in there for 20-30 minutes before you chill it and put in your fermenter.

I'd call this (regardless of timing) a "Hop Stand". If done 170+ it's close to what a traditional commercial "whirlpool" addition would be.

mashani wrote:

Banjo-guy wrote:

Brewbirds wrote:We have been doing something similar referring to it as an aroma steep.

Where Screwy refers to the isomerization that is acting on the acids in the resins.

We wait for the temps to fall below 140 F which is the lowest volatility temps of the hop oils (below where it is believed they are vaporized by heat).

So adding at flameout with the temps still close to boiling and cooling slowly you may still be adding IBUs while adding at the lower temps we are targeting flavor and aroma from oil extraction.

Do you mean that you add the hops when the temperature falls below 140 or do mean that you take them out at 140 ?

I'm fairly sure the mean after, and then they just leave them in there. Or at least I would.

Note that adding at 170 or 160 or 150 is fine too, but you will get some IBUs if 170+, as well as flavor and some aroma, at lower temps more flavor and aroma. That is if you just let it sit in

here for 20-30 minutes before you chill it and put in your fermenter.

I'd call this (regardless of timing) a "Hop Stand". If done 170+ it's close to what a traditional commercial "whirlpool" addition would be.

Yep, what Mashani said it is just something we are doing to see what we get get from hop additions post boil.