Hop Timing

[Ironman]

When you are brewing a beer that needs some hoppiness when do you usually put in some hops. I like to put in an ounce at 20, maybe an ounce at 10, and 2 ounces or so at flameout.

[spiderwrangler]

I like to load it up on the tail end, as you described... dry hop as well.

[scotchpine]

I'm doing this more and more as well. A lot of times doing a FWH high AA like .25 oz (5 gal batch) and skipping the 60 min additin. Then making up the rest of target IBU toward the end. A lot of times I'll make 5 or 6 timed additions from 20 min to FO. Then dry hop.

[Tom from Raleigh]

Be sure and listen to the Session with Destihl Brewing. After the interview, the Brewcasters have a pretty serious discussion of whirlpool hopping. Essentially, this means adding your flame out hops, turning off the flame, and whirlpooling the wort for 30 minutes or so prior to chilling. I'm excited to try this as I think it will really give me the additional hop flavor I've been looking for.

[madchemist83]

It depends on a hop. Flavor hops peak at 20 min, aroma at 10 min.
Interesting thing about whirlpool. I would assume it will have less aroma impact then just dry hop, cause oxygen dissolved will oxidize oils in hops.

[spiderwrangler]

Yes, I believe that there will be less aroma contribution than if you add at flameout and chill immediately (based more on temp than oxidation), so dry hop would be appropriate if you are looking for a bigger aroma.

[anday6]

What might be the bigger reason you get less aroma from the whirlpool compared to dry hop is that the hops are in before the ferment. You'll lose aroma from the carbon dioxide scrubbing it out and losing the oils that coat the yeast before they drop out. But I think it's obvious now that if you add more of your hops in the whirlpool and dryhop the shit out of it, you will get killer flavor and aroma.