Actually, my hopstanding is a work in progress as far as having a set temp and time length. I’m still experimenting. So far I’ve felt that cooling to under 190F has resulted in slightly less of the hop aroma being driven off and slightly better hop flavor but, again, it’s an ongoing thing. I want to revisit adding at actual flameout again and working my way down below 170F or so over successive batches, as well as changing time increments.
Interesting. I’ve never tried waiting for the wort to drop to a specific temperature for a hop addition/hop stand. Typically I just add flameout addition and whirlpool (occasionally stir) anywhere from 5 - 20 min, depending on the beer. At what temperature do you start worrying about DMS?
Also, a couple people have mentioned studies/literature on hop stands. Does anyone have any links to anything that they have found particularly useful?
Thanks!
The question should be at what temperature do you stop worrying about DMS. I forget the temperature below which DMS becomes a non-factor; perhaps ~180 F. Bear in mind that a good 1-hour boil should eliminate DMS except for pilsener malts.
First, I’ve never had any DMS problems from doing a hop stand. There’s a person or two here that hop stand longer than I typically do and have never reported any issues either. I believe that both Zymurgy and BYO have done articles in the last year on hop stands, but an internet search will give you lots of references on the subject.
It really is one of those things to just try for yourself. I don’t use a pump so I can only speak to my method in terms of flavor and aroma quantity. Doing a hop stand at flameout will definitely give you more bitterness than doing one at, say, 180F. I feel that the aroma and flavor is slightly better at < 190F, but that’s just my observation. Try and compare, take good notes, and you’ll have your own data that’s specific to your brewery. Good luck !