Hello BNArmy.

I am currently using an immersion chiller, drop it in with 10 mins left. Whirpool and chill till 75ish degrees, pull the chiller and whirpool for 15 more mins to get a nice mound of gunk. What I'm noticing is a big loss in aroma, and subtle loss in flavor (flavor could be tricked by no nose though).

I would like to add a hopback to the set-up, and a plate chiller to speed up that portion of the brew day.

Is anyone running with these 3 peices/process? If so how do you do it?

I'm thinking i would recirculate through plate chiller with 5-10 mins left to sterilize. the close valve. This is where i get stuck. Whirpool first would give it an opportunity for infection at prime bug temps.

Chilling first would gunk up my chiller...

I suppose either way i hopbakc last?

Thanks for your help!

Hi NovaBrew,

When you say a 'big loss in aroma,' to what are you comparing? Did you recently change your setup from something else which gave a bigger nose?

I ask because I have a similar setup, and feel I get a reasonably hefty hop aroma and flavor. I use 2-5oz of hops in the final 10 minutes for a 5 gallon batch. How long is it taking to cool down to 75? On some beers I have found a hot stand for 5-15 mins after flameout but before turning on the water to the IC improves the aroma, especially when using leaf hops.

Good Luck,

Adam K

Good question, I should have clarified. I went from simple drop in IC no whirlpool, then noticed the loss of aroma when i added the whirlpool to the process. I like the idea of a hot rest, I may have to try that to see what change i get. Admittingly i always tried to speed up this portion of the process in an attempt to go from BK to FV as fast as possible.

For my normal 18 gal batch it takes about 25-45 mins depending on how cold it is/well water temp.

However if anyone does use the process I described I am interested in the proper order, simply because its been bugging me now

Impressive! I am at a loss. Could it be a matter of pellet hops staying in the BK and not making it to the fermenter when you whirlpool?

Could be on to something here, I broke a rule, I think I've changed too many things in my process, and am now tracking down the issue.

I typically drop in the IC with 10 mins left. Chill pull IC out, WP in BK. then move to fermentor. I then let fermentor settle ay remaining matter for 1-2 hours. Then transfer and pitch. Am I losing hop character by doing this?

I also want to play around with a hop back for filtering purposes so the question still remain which order do people use?

Thanks again!

I think Tasty would say this is a recipe issue; just add more hops.

Sorry to keep replying,

I drop in the IC with about 15-20mins left to flame out. (Add most of the hops). Let stand with the lid off while I get the IC all hooked up (3-10 mins depending on recipe). Chill to ~63F. Remove IC and whirlpool. Put on lid. Wait 15 mins. Move to fermenter. Add O2. Pitch Yeast.

There is anywhere from 0.25-0.75 inches of trub that settle in the carboy. Did you change the amount of yeast you pitch? It has been said that yeast tends to grab on to the hops, which could lower the perception. I have not tried this experiment, nor will I go back to under pitching (the most recent GABF IPA winner claimed to slightly underpitch to get more hop flavor (2012-02-19 session)).


Always a good option.

Good luck!

Hmm, I actually never put the lid on at any point no matter what. I've always been afraid that a dms flavor would come up because even though not boiling the steam being driven off could contain pre-cursours, perhaps this is overkill. I would also do a transfer of my wort between trub settle and yeast pitch. Maybe there is still some hop oil pickup from the trub.



Probably the simplest solution.