So I have always used a hopback and not done a whirlpool but trying to do something new. I have a ton of confusion on this though... Here is what I did last night.
1) At the end of my 60 minute boil I turned off the heating element and using my mash paddle begin to stir the wort to create a vortex for 30 seconds.
2) I waited for the temperature to reach about 170F and than threw in my "whirlpool" hops for 30 minutes, stirring the kettle every once in a while.
3) After 30 minutes I pumped it out through my wort strainer and plate chiller into the fermenter, pitched the yeast at 68F.
Am i doing this correctly? Should I throw in the hops right after the end of the boil? Is this affecting my 5 and 10 minute hop additions in terms of IBU's as they are in the water longer at temps just below boiling?
1) At the end of my 60 minute boil I turned off the heating element and using my mash paddle begin to stir the wort to create a vortex for 30 seconds.
2) I waited for the temperature to reach about 170F and than threw in my "whirlpool" hops for 30 minutes, stirring the kettle every once in a while.
3) After 30 minutes I pumped it out through my wort strainer and plate chiller into the fermenter, pitched the yeast at 68F.
Am i doing this correctly? Should I throw in the hops right after the end of the boil? Is this affecting my 5 and 10 minute hop additions in terms of IBU's as they are in the water longer at temps just below boiling?
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