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Old 04-30-2013, 04:07 AM   #1
wyobrewer1
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Default Hop stand

I just read the article in BYO about hop stands. I was thinking about using this technique for my next IPA but wanted to see if anyone had any experience with using this method.

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Old 04-30-2013, 04:12 AM   #2
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Quote:
Originally Posted by wyobrewer1
I just read the article in BYO about hop stands. I was thinking about using this technique for my next IPA but wanted to see if anyone had any experience with using this method.
On my last DIPA, I did a decent flameout addition and let that sit for 20 minutes. At that point my wort had dropped into the 180s. I then added 4oz of hops, stirred really good and then let it sit for another 20 minutes. It's an amazing technique. After 3 1/2 weeks in the fermenter there was plenty of fresh hop aroma and flavor even before I dry hopped it. I won't do another IPA without a hop stand.
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Old 04-30-2013, 04:30 AM   #3
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How much did you dry hop with? The article quoted a study that found by using hop stand/whirlpool techniques you can get away with using less hops. This seems like a great/cheap way to get more aroma and flavor from using less hops.

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Old 04-30-2013, 09:13 AM   #4
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Originally Posted by wyobrewer1
How much did you dry hop with? The article quoted a study that found by using hop stand/whirlpool techniques you can get away with using less hops. This seems like a great/cheap way to get more aroma and flavor from using less hops.
I dry hopped with 4 oz. I was going for a major hop bomb, though.
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Old 05-02-2013, 12:17 AM   #5
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I used this method with my last DIPA. Added my hops immediately after flameout, and let steep for 45 mins. By the end of the hopstand the wort had cooled to about 150°F. To achieve the whirlpool affect, I basically stood over my pot for the entire period and stirred every few minutes, lol. It was a pain in the ass, but I LOVE the result. The beer was very aromatic right from the start and and retained far better hop aroma and flavor than a similar recipe I brewed previously without the hopstand. Like WesleyS, I won't brew another IPA without one.

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Old 05-02-2013, 12:27 AM   #6
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How much hops for the stand?

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Old 05-02-2013, 12:36 AM   #7
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From what I've been reading on the subject, take both the dry-hopping and aroma additions and use those hops instead. Also, hopstands seem to work really well when you perform them for 80-90 minutes - again, from what I've read. I would not let the wort cool below 170. Fire the burner occasionally to keep it in the ~180 vicinity.

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Old 05-02-2013, 12:58 AM   #8
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Quote:
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I dry hopped with 4 oz. I was going for a major hop bomb, though.
Did you dry hop with another 4 oz in addition to the 4 oz hop stand? That would be a major, major hop bomb.
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Old 05-02-2013, 01:11 AM   #9
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Quote:
Originally Posted by IslandLizard

Did you dry hop with another 4 oz in addition to the 4 oz hop stand? That would be a major, major hop bomb.
Yes, in addition. Like I said, Hop bomb.
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Old 05-02-2013, 01:18 AM   #10
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I've done two IPA's with 3 oz of hops steaping at 170 for 30 minutes and the result was great. I will continue to do hops stands for all my IPA / IIPA 's. Both were new recipes so I can't compare to not doing a stand.

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