What is the real difference between a whirlpool hop addition and a flameout hop addition?
The practice of whirlpooling is more of a pro-equipment setup type of technique, but I have seen and heard pro-brewers mentioning both additions in the same breath.
The difference must be within the way they use their equipment.
The main point for confusion to me is that a whirlpool hop addition happens during the whirlpool but before the chill. Isn't that the same as a flameout addition????
Unless, the whirlpool is happening post chill; then you could see it more as a dryhop (pre-ferment) addition. But when you think about how the equipment works, a whirlpool tank post chill doesn't seem realistic because post chill you want that wort in the fermentor and with the yeast ASAP.
Anyone have an answer to that conundrum???