Nagorg

Recipes 

I have to say that the guy that started the hopburst thing is actually a friend of mine. He makes great beer I'll say and was an inspiration for me even getting started!

The original thread just in case others haven't been privy to the history:
http://www.brewboard.com/index.php?showtopic=26859&hl=hop%20burst&st=0

Petekiteworld

Recipes 

Why boil for 60mins if you are only adding the hops the last 30? The boil length should be determined by your longest hop boil time

Yuri_Rage

Recipes 

Boil time is determined by a LOT of factors beyond hop utilization. We boil for the following reasons (and maybe some others that I'm forgetting):

Sanitation - freshly mashed wort is FULL of bacteria

Volume/Gravity Adjustment - it is very difficult to nail every number every time - I adjust the boil time on many brews (real time, after the sparge) in order to achieve the proper OG for a given volume (via boil off)

Volatile Compound Evaporation - DMS and its precursors are the chief players here, and it takes time to minimize their presence in wort

Protein Coagulation - the "hot break," helps to clarify the final product and reduces off flavors (usually not a problem, as it occurs relatively early in the boil)

Flavor Development - Maillard reactions occur during the boil, deepening the malty flavor of a beer - some styles benefit from a 90 minute or longer boil for this reason

Hop Utilization - clearly not the focus of this thread, but also not the sole reason for boil time adjustment

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Petekiteworld

Recipes 

Great response, thanks!

LovesIPA

Recipes 

Let me pick your brain for a moment.

How long do you let the hops steep and at what temperature?

What do you think of adding flavor/aroma hops before the end of the boil vs. hopstand-style after flameout?