hot whirpooling

[martin w]

i've just listened to the cybi epic pale ale podcast and they talked about adding hops to the whirpool, i always thought whirpooling was something you did after chilling? have i misunderstood or can it be done either way? in which case what are the benefits of whirpooling hot? i also assume that whirpooling hot would alter the flavour/aroma you get from late additions of hops,making it seem as if you added them earlier in the boil?

can anyone shed any light on my sunday afternoon musings?

[Mike Neilson]

Whirlpooling is an act brewers perform hot or cold to settle out the Trub and hops before chilling, thus creating less crap going into the fermenter, giving cleaner fermentations. Pro brewers normally do it hot as they use heat exchangers to cool the wort, were as home brewers do it like the pro's but more so while they are chilling than once chilling is finished they whirlpool for a little longer to drop all the cold break trub and hops than transfer to the fermentor.

Adding large amounts of hops in the whirlpool gives you better aroma and flavour extraction from the hops due to the volatiles not being boiled off and remain in the beer. But you have to add the hops to hot wort for the best affect. Than once you cool the fort you will lock whats just happend to the hops (or any other flavourings) into the wort

[martin w]

i understood about whirlpooling,it was the hot or cold thing i hadn't come across before.i normally chill with an IC and one down to pitching temp i give it a whirl and let it settle for 20 mins or so,so at turn off,if i left it for 10 minutes or so before turning on the chilling water i'll get better aroma/flavour from my flame out additions?

[denimglen]

My last couple of beers I've been doing similar to the big boys.

I add the hops, whirlpool for about 10 minutes hot with the flame out addition, chill, then whirlpool again before racking to the fermenter.

I think it does add a depth of hop aroma/flavour that's not there when you're chilling straight after flameout.