Any quick tips on hop-addition. The recipe I'm using calls for .25 oz of hops at hop-back. Is this just hops added during the wort chill process when the heat is less? I know they sell hop-back units, but I was hoping to just do this on the cheap.

Thanks in advance.

You would probably be better off just using the same amount of hops as a dry hop addition into your primary fermenter after about 7 days or so when the primary ferment slows down.