In my quest to infuse glorious hop aroma and flavor into my beer, I’ve been reading about the hopstand technique. From what I understand, the most effective way to perform a hopstand involves performing a whirlpool during the 60-80 minute rest.
Short of standing over the kettle and stirring for an hour like witch on crack, how do you guys keep a whirlpool going during the hopstand?
I’ve used a hop spider on my last couple batches and have really enjoyed the benefits–so I prefer to keep that as part of the equation. How would you get a whirlpool going with a hop spider in place?
Rather than doing a full whirlpool, I wonder if it would it be about as effective to just recirculate wort back through the hop spider during the rest. The point being more about keeping the wort moving through the hops than about achieving an actual whirlpool.