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My protocol is to chill the wort in the kettle (I use an immersion chiller), then "stir it like crazy" -- it's called whirlpooling -- then wait at least an hour (I usually brew after dark, so I leave the covered kettle overnight) and siphon the wort into the fermenter. This helps to remove both hops and hot&cold break material, which may give ...


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Putting hops in the fermenter after fermentation is called dry-hopping. Some brewers do this to get more hop aroma. (See https://en.wikipedia.org/wiki/Hops#Brewing) However, that would be with new hops, not the ones you already boiled.


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It's best to remove the hops, but it's not a deal breaker if you don't. It will just make it harder to siphon the beer later. There are 2 other options to consider...you can put the hops in a nylon or muslin bag so that the entire bag can be removed later. Or after the wort has been cooled post boil, you can pour it through a sanitized strainer into your ...



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