@pcmax:
In terms of how long you leave your 0mins additions, i'd throw them in, stir, let it sit for 10mins (lid off), stir & whirlpool, sit for another 10mins, then drain. (Should be the equivalent of a ~10mins boil, maybe).
It also depends on whether you want the 0mins additions to add bitterness (then leaving it while hot is fine); or if you already got lots of bitterness coming from elsewhere and you're trying to minimise the bitterness derived from this particular addition (in which case you want to get the temp below 80°C as fast as possible -- maybe another process step for another time; keep the first brew simple!).
Basically, either is fine, but you need to account for it. Are you using any brewing software, like ianh's spreadsheet? If not, you need to - even if it's just to start getting a better idea of how you recipe goes together.
if you're following someone else's recipe, have they accounted for the bittering the hops-stand & whirlpool will cause? (if it's say, DrSmurto's Golden Ale, i believe his recipe does already account for this).
With the whirlpool (especially if you use Irish Moss, etc), the crud (normally) sits in a nice cone at the bottom of the kettle. You might suck a little up at the very end, but that's no biggie, so long as it's not too much. Unfortunately if you use lots of (late) hops, there might be a lots of crud & hops debris sitting at the bottom, but the same still applies.
@Whitegoose & Kaiserben, I know you'd know all this, but just waxing lyrical here for a sec or 3:
(I think) There is a big potential for confusion in new brewers in terms of the ambiguous way people talk about "hoppy" beers.
Many people (particularly the more "old skool" brewers/references) seem to refer to "hoppy" beers when talking about the more bitter beers (i.e.: bitter from the alpha acid resins); whereas the (newer) styles of beers that other people refer to as "hoppy" are more specifically talking about all the hoppy flavours & aromas (i.e.: from the oils). Some styles also typically utilise some of both (e.g.: APAs & AIPAs).
This then gets really confusing when you look at how to achieve these 2 different elements - all of which involves using (larger) amounts of hops, but at very different specific times in the boil. Namely, longer boil times produce more bitterness but loses the flavour/aroma, whereas shorter time produce less bitterness but more flavour/aroma.
FWIW, many people try to maximise the hops flavours/aromas by throwing in as many hops as they can, so dumping truckloads in at 0-20mins still eventually delivers a fair whack of bitterness anyway, so it becomes a bit moot for those beers (e.g.: again, APAs & AIPAs).
But basically i'd agree with what Whitegoose was saying. Ultimately i'd say that, today, hops forward beers are ones that have both lots of hops flavours/aromas plus typically lots of bitterness and hence have lots of late hops additions (0-20mins); whereas low/no hops-present beers tend to use just a small amount at 60-90mins - hence no flavour/aroma but anywhere from a minimal to a large bitterness.
2c
