If not boiling, shouldn’t I also get flavor and aroma from the flameout addition? Is it the time, +90 minutes or the heat, that is driving the flavor and aroma off?
+3. Excellent results with the hopstand with my system as well. I also chill to around 180 and then dump in the hopstand hops. I only stand for about 30-40 minutes however…as erockrph said, he is insane. ;D
Hmm, I also stir the pot…
I am not convinced that the rapid chill is so critical.
What about all those Australians that do not even chill wort? Think they get any hop flavornaroma?
Is the rapid chill really necessary? For clarity? for aroma retention?
Well, maybe I stand corrected. I should at least go back and read the zymurgy article. I just haven’t ever had problems getting huge hop aroma out of my method. OTOH I do a 20 min. “hop stand” all the time on my 10bbl system, but it is close to boiling temps.
Huge hop aroma isn’t as much of an issue as flavor in my experience, since you can always dry hop to turn that up. Hop stands definitely boost aroma, but they massively boost flavor.
Yep. The extra aroma from the stand is an added bonus, but the flavor boost is huge. Dry hopping aroma is stronger (and better IMO), but the flavor from the hop stand is better. That’s why I do both.
erockrph - would you mind step-by-step detailing your hop stand procedure?
I do what a lot of others here have said.
Whirlpool/recirc with a march pump thru CFC and chill down to 180. Put in massive load of whirlpool/flameout hops, continue to whirlpool for 20 min, then turn off the pump and let settle 10-20 min, the proceed to runoff through CFC to fermentor, chilling down to 50df in <15-20min.
Never have had any clarity or head retention issues. I think you all have seen enough pics of my final products to agree with that.
I do also believe in massive dryhopping on top of that. As Hoosier said, the whirlpool/flameout is good but not nearly the level of intensity that dryhopping provides. I don’t dryhop my APA or amber and both of them have plenty of hop aroma for the style(s)
Not necessarily. He can still do the hop stand if he likes, but he needs to get the wort below 180df quickly to halt the isomerization and release of volatiles.
From what I’ve read, 90 minutes is the high end of the recommended 30 - 90 minutes for a hop stand, with different hop characteristics obtained at different temperatures. Offhand I don’t recall the low end of the temp scale, but IIRC it is around 150F.
I need to go find that info again. Partly out of laziness, I have just gone to turning off the burner, and stirring every few minutes, typically for 45 minutes, as I did this past weekend for a Summit Amarillo Citra IPA I made with FWH, 60 (Summit only), 5,1, and 0 (all citra) to a calculated 63 IBU, plus the supposedly ~10% additional isomerization from the hop stand, for a 1.066 OG beer. The fermentation aroma is wonderful, and the chilled wort tasted great.