On brew day, when is the appropriate time to remove the hops and other bittering/aroma agents from the wort? Is it at flameout, or is it once the wort has been fully cooled and is ready for the primary fermenter?
In my case specifically, I am curious about an addition of orange peel at 1 minute left in the boil of a witbier. I didn't feel like it had quite enough time to fully do it's job when I removed all the bags at flameout.
Will leaving them in during the wort cooling result in any off flavors or aromas? Or is this actually what it needs to fully serve its late addition purpose?