0 min. addition and filter?

[Mehmet Dardeniz]

Hi, This may be a simple question but I'don't decide which is;

In all grain boil we put some hop at the end (0 minutes add). After then, we start to cool. so,

Do we filter last hop addition? (I don't!)

If we add some spice or orange peel last 1 minutes, do we take out that additions and when? When the temp. cool to 20C or after 1 day, or I leave them in :)

thank you for your answer, I will make my Brewery Ommegang: Abbey Ale tomarrow...

 

[matt76]

I'm not sure about hops - I do filter mine out, but now experienced brewers may have a different opinion.

For Belgian beers, well, when I made a Witbier recently (GH recipe) everything went into the fermenter - hops, orange peel and coriander spice. The resulting beer was good

 

[simon12]

When ever you add te spice and orange I would pour boiling water over it 1st if its not added to boiling wort. As for the late hops it normally gets left in the boiler and thrown away with all the other trub though many on here dump everything into the fermenter and report good results.

 

[Madhouse]

Personally I add the 0 min hops and give it 5 minutes before I start cooling. That’s not based on any science though!
Once cool, it stays in the kettle with the rest of the trub.

 

[Nicks90]

Suppose it depends how quickly you can cool the wort.
If you are going from boil to 20c in 10 minutes with some fancyass mega cooler, I wouldn't imagine the 0min hops would add much.
But if you no chill for a couple of hours - like me - then you get a lot out of the final edition before filtering it into the fv.

 

[Cwrw666]

I do no chill.
Add the 0 min hops at switch-off, then I put the lid on and let it stand for half an hour, then drain into the FV still hot leaving all the hops and gunk behind.
Just bear in mind that depending on what you do it might affect the bitterness of the wort. I know my method does a little so in some recipes I have to reduce the amount of bittering hops a little to compensate.

 

[Clint]

I add my flame out at 80 degrees...leave for around 20 minutes then continue cooling.

 

[foxy]

Leave the trub in the kettle and clear wort in the fermenter.