Question about hop timings

[Elliott75]

Hi All,

Usually do kits, but I had a go at extract stuff last night for the first time. Generally all went swimmingly, but I realised that I hadn't considered when to take OUT my various bags of hops in my wort.

Did a low volume of water, with about 1/3 of my DME, and boiled it for 70 mins. I had hops to add after 10mins, 40mins, 60mins (I know that you count back, I just found it easier on my recipe sheet).

I also had my aroma hops to add (flameout, is that the term), but I waited until it got down to about 80degC before adding those, as I'd read.

So... what I realised... At what point do I actually take out the boiling hops, and at what point do I take out my aroma hops? I took the boiling hops out once I'd turned off the heat, and I took the aroma hops out once I was in my FV topping up with cold water, about to pitch my yeast.

I also found that I made a bit of a meal of the cooling stage of it. Whereas next time, just putting 2kg of ice into the wort, and putting the pan in a sink of cold water probably was about what was needed, especially given i'm going to add almost twice the volume of cold water to it in a few moments.

 

[LeeH]

You leave them in the kettle until you transfer to the FV.

It’s normal to leave in ‘flameout’ hops anything up to an hour normally.

 

[Elliott75]

Urgh. Put this in the wrong section as I can't actually read. Sorry!!!

 

[terrym]

@Elliott75
On hops you haven't done anything wrong, so don't get concerned about it.
I use an 11 litre stockpot for partial mashes, with about 9 litres of wort in it. From removing the pot from the heat it takes me about 40 mins using 3 sinkfuls of water in winter and 4 in summer (different mains water temperatures) to get the pot contents down lower than 25*C so I can then transfer it to the FV. I don't bother with ice.

 

[Elliott75]

@Elliott75
On hops you haven't done anything wrong, so don't get concerned about it.
I use an 11 litre stockpot for partial mashes, with about 9 litres of wort in it. From removing the pot from the heat it takes me about 40 mins using 3 sinkfuls of water in winter and 4 in summer (different mains water temperatures) to get the pot contents down lower than 25*C so I can then transfer it to the FV. I don't bother with ice.

Thanks for this Terry. One thing to consider then, is, if you dilute it down to 23l, do you then need to do that with tap water and boiled water to keep it at 25degC for pitching the yeast?

 

[terrym]

Thanks for this Terry. One thing to consider then, is, if you dilute it down to 23l, do you then need to do that with tap water and boiled water to keep it at 25degC for pitching the yeast?

My target is to to get the pot contents down to below 25*C before I add it to the FV. There will be some dissolved malt extract (in my case DME) already in the FV from the balance of the ME that didn't go in the boil, although I dissolve the ME I use with near boiling water early on so it has cooled by the time I add the cooled pot contents. Then I top up with cold water, in my case tap water pre-treated with campden tab, previously temporarily stored in a cold place. In summer I might not get down to my preferred fermentation temperature of 19*C (I don't use a brewfridge) but in winter it usually gets there without a problem. I no longer use tap water direct because it seems have become more chlorine laden of late. I would not recommend pitching or fermenting at 25*C unless you are using a specialist yeast like a Saison. Finally some folks use ice to get the temperature down, I haven't tried that.