I'm new to adding different hop additions after the boil. I'm not sure of the difference between recipes that cite
add hops (whirlpool) and
add hops (flameout). What's the difference? With flameout it seems I would simply add the hops after the boil, let it sit for 30 min or so, then chill. Is whirlpool the same, or do you actually add hops and create a whirlpool effect? And, if so, how do you actually create the whirlpool and for how long?
As an aside, with only 4 brews under my belt (2 all-grain, 2 partial extract), this seems to raise a red flag over the post boiled wort being exposed to the air. All of the books and articles I've read stress to chill the wort as fast as possible to pitch before any airborne bacteria can get into your wort. Sometimes it seems different brewing techniques contradict one another.