Using Whirlpool and Steeped Hops to Enhance Hop Aroma - Beer Brewing Quick Tip

Brewers have moved away from short boil time hops and towards the use of steeped and whirlpool hops (after flameout) to preserve precious hop aroma oils when brewing beer. In this short video we explain why.
You can find additional tips, videos, podcasts and articles on my blog at beersmith.com/blog

[@Beerd_Bro]

This is great! I recommend chilling to 180, stop chilling. Whirlpool for 20-30 min, and resume chilling. You can still strip a lil acid at flameout.

[@CesarWilly08]

Thanks Brad!

[@banjobrew2652]

More tips! This is great!

[@austin2842]

I did an extended hopstand for the first time on my latest batch. 25 minutes at 150F. It was supposed to be around 30 IBUs, but the beer is so intensely bitter that I'm doubting claims of lower utilization at lower temps.

[@MrBeersmith]

The utilization at 150 F is not that high - probably around 10% of normal so I'm surprised you have so much bitterness. Honestly it can take many brewers as long or longer to just chill their wort down.

[@empyreanbeing]

Perception of bitterness can also be affected by water chemistry.

[@dricedt]

@@empyreanbeing good point. Maybe he had hard water.

[@natebennington2570]

Do you recommend adding the hops for this step directly after the flame is off and boil stops (around 200-210 degrees) or adding them when the wort has reached the 150 degrees? Some suggest that waiting to add the hops after it reaches the 150 will retain even more hop aroma and flavor.

[@dedencyde1]

i dont know if it has anything to do with aroma retention longer BUT it keeps it from extracting bittering acids.

[@dricedt]

Is there risk of contamination by adding post flameout?

[@larrynorman1919]

Keep the boil kettle covered until addition then cover back up after adding hops, Ive been doing this technique for the past 8 years in a clean environment never had an issue, brewed 3 batches of M-43 full of flavor

[@dricedt]

@@larrynorman1919 thanks