just relistened to the calico amber show and am wondering about brewers referring to whirlpool hop additions. i don't know all the ins and outs of a professional whirlpool, but with the jamil style whirlpool chilla, we homebrewers can do one, so it'd be nice to know the details - are they whirlpooling (and adding these hops) before the flame is out; at flameout; are they leaving the wort whirlpooling hot with no flame for some period of time or chilling right away? is 'in the whirlpool' a standard process or does it vary by brewer and system?
i've been doing 0 minute additions at flameout with the whirlpool already going and starting my cooling water immediately. since the jamil style chiller cools so fast, i wonder if i'm missing out late-hop-wise on what another brewer might be getting with the wort staying hotter longer.
i supposed if jamil and tasty keep getting 'cloned' results it dosen't really matter. i'm just a beer nerd and need to know these things...