How long was your whirlpool rest? The aroma from flameout hops is highly dependent on the contact time.
I am a homebrewer living in Norway, and are new on this forum. I have just mamaged to pick up some info on flame out hopping / whirlpool hopping, and want to learl more about this. The concept of adding the 0 min hops at 175F during chilling, and let it whirlpool at this temperature for 30 min sounds like a interesting concept. I have little experiencr with this method, but in my mind this should preserve more of the volatile flavors of the hop, compared to additions made at boiling temps. Anyone out there that knows a bit more about this? eg. is the isomerization of alpha acid still active at 175F. How will this rest at 175F affect the flavor of any late boil hop additions. Also the points that Tasty make about contact time etc would be of high interest.
This topic has been discussed in a BN radio session lately, anyone who knows wich episode this was?