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Old 05-10-2013, 06:24 PM   #71
DustBow
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I believe Myrcene is the hop oil we all love in "American IPA" hops.
There are discrepancies all over about it's flashpoint temperature, but it's definitely lower than the other oils. I've seen it listed from 120 all the way up to 170 or so.
Getting down into the 140-160 range might be the best bet for preserving as much myrcene as possible, of course the lower the temp, the longer exposure time needed to extract the oils.
Just one of those things that will take a lot of practice and experimentation - different hops, different amounts, different temps, different times....so many variables.
But I do think these hop stands / whirlpool additions will become more & more popular over time for maximum hop flavor and aroma.
I read that Stone basically adds all their late hops at flameout due to their long whirlpool/rest/chilling time

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Old 05-10-2013, 06:48 PM   #72
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Sigma Aldrich says it's 111F on their MSDS.

(and hello fellow Cincinnatian)
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Old 05-10-2013, 07:10 PM   #73
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Hello back
Yep, it's all over the board....the last 2 IPAs I've brewed I've done stands at 160* and just let the temp fall nauturally during the wait time. 1 is still young and the other still in ferementer so I can't judge too much on that yet.

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Old 05-10-2013, 08:37 PM   #74
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Kal,

I did a similar experiment with my house IPA Hop Glop (scroll down to the bottom of my blog linked in my signature). I think for the aroma addition you should be around 165F in or at least between 170-160, which BYO sites as the "aroma" addition range. 170+ there is a lot of isomerization going on still.

That said, I feel that my aroma is not holding up as well as my previous iterations that did not utilize hops stands. I usually keg hop these Hop Glop batches (but didn't this time so I could see how the hop stand aroma came through), and I feel this does the best job of maintaining aroma longevity.

However, the flavor hop stand by far exceeded my expectations. This is definitely the best hop flavor I've ever achieved for my house IPA. Your use of wine terminology to describe the hop flavor is spot on. Also noteworthy is that I only did a 30 minute flavor stand and a 15 minute aroma stand. I wish I had not use a CTZ bittering addition because it came out too bitter for me contributing ~45 IBUs (way too much combined with the hop stand).

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Old 05-10-2013, 08:44 PM   #75
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What do you consider the "flavor stand" range?

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Old 05-10-2013, 09:46 PM   #76
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Old 05-10-2013, 10:15 PM   #77
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Quote:
Originally Posted by DustBow View Post
What do you consider the "flavor stand" range?
212-190F, I believe this is cited in the BYO article
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Old 05-13-2013, 02:55 PM   #78
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Quote:
What's the thought behind lowering the temp on the second stand?
DustBow pretty much covers my thought process on it. I am assuming that the 190 rest will "destroy" some of the more volatile oils. I am hoping the 140 rest will extract a larger amount of these than say a dry hop will. It looks like 140 might be too high as well.

Here is my hop schedule from Sat. This is for an american wheat/WIPA that has an og of 1.052.
In oz.
Boil hops ~18 IBU
.15 magnum at 60
.5 cascade at 15
.5 centennial at 10

added at 190 and whirl-pooled for 30 min ~20 IBU
.5 amarillo
.5 cascade
.5 centennial

Added at 140 and whirl-pooled for 30 min
1 falconer's flight
.5 amarillo

Dry hop to come as well
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Old 10-18-2013, 04:57 PM   #79
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Any updates on this process? How did the beer taste after they had a chance to age a bit?

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Old 10-20-2013, 04:15 PM   #80
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