Flameout Hops

Otis Brews · Sunday at 6:14 PM

When a recipe is to add hops at flameout...do you just throw them in - cool the wort and leave them during fermentation? Is it kind of like dry hopping but adding them in while the wort is still hot - then remove them before transferring to the fermenter or do you wait and remove they before kegging?

Thank you for any insights.

Semper Sitientum · Sunday at 8:42 PM

My process is to leave them in during wort cool down but don’t add them to the fermentor. Although I‘ve never added them into the fermentor, my opinion is that since the hops have isomerized, they’re not going to add anything and may even result in off flavors.

Ward Chillington · Monday at 12:25 AM

At flame out is just that, at flame out.

The hops are in there and handled throughout the rest of your process. I don't fuss about trub getting into the fermenter for my dark beers, some brewers are 100% dumpers and anything left in the kettle gets fermented, hops add to the nutrients that the yeast like. On the otherhand, I get very finicky with any bright beers because I like the see through esthetic of a cream or pale ale so there is special care taken so not to do that hazey thing.

What's being brewed that's getting flame out hopping ?

Otis Brews · Monday at 5:34 PM

I just brewed a red ale that called for half an oz or cascade at flameout. I put it in a bag and threw it in...left through until kegging. I haven't learned enough yet but I didn't think there was effect. Maybe a larger addition. The batch has a real molasses taste...I know that didn't have anything to do with the flameout hopping.

Ward Chillington · Tuesday at 12:06 AM

Can you post or link the recipe?

Donoroto · Tuesday at 7:20 PM

1/2 oz in 5 gallons will be…subtle.

Over The Cliff Brewing · 2024-10-30T06:15:34+0000

If this is an extract recipe and you're tasting molasses, you may have scorched extract by not completely dissolving it before you placed back on the heat.