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Old 06-21-2012, 01:49 PM   #1
logdrum
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Default Whirlpool Hop Stand vs Dry Hopping

I've been experimenting w/ the Hop Stand technique & really like the results thus far. First off, what is the optimal hold temp/time for that huge chewy hop flavor? Is it possible to Hop Stand & forgo dry hopping entirely? Any input on commercial/personal experience is welcomed

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Old 06-21-2012, 02:16 PM   #2
bobbrews
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I like 90/100 through 140/150 F -ish for the hop stand. But you have to keep an appropriate amount of whirlpool pellet hops at those temps for at least 20-30 minutes. An hour won't hurt. I like to rapidly cool the wort to the upper end of that temp range, and then slow-cool it all the way down to 65 F-ish with the whirlpool hops.

I prefer doing both hop stand and dryhop for my IPAs. I think you get a different character from the warm steep as opposed to the cold dryhop. The dryhop dominates the IPAs character, but the whirlpool provides added hop complexity. I see it as a layered process to build the perfect hop profile.

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Old 06-21-2012, 02:36 PM   #3
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Quote:
Originally Posted by bobbrews View Post
I see it as a layered process to build the perfect hop profile.
And isn't that what it's all about? (at least for IPAs)

Thanks for the info, I look forward to putting it into practice.
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