Any one have experience with adding hops at 100-145F instead of flameout??
my FIL added his aroma hops after we cooled the wort to about 170F. We then let it sit for 30 minutes before chilling to pitching temp. He dry-hopped the batch as well and it turned out to have nice aroma.
There was discussion about this, about two weeks ago? I'm trying to track down the thread for you as it was filled with great information. Search is pulling up nothing recent for me.
I started doing my flameout addition at 145-150 and doing a 20min hop stand. The 2 beers i tried it on are bottle conditioning now so I'll have to report back later.