As far as I can see, there are three reasonable strategies for adding hops during a hop stand.
1. Standard method: add hops at flame out, perform hop stand, then chill.
2. Chill wort to a certain temperature (e.g., 180), add hops, perform hop stand, finish chilling. The idea here is to find a temperature which will promote efficient extraction while minimizing destruction of aromatic compounds.
3. Use multiple hop additions in the hop stand (e.g., 1 at flameout, 1 at 190, 1 at 180, etc.). Given that different aromatic compounds extract and are destroyed at different temperatures, this method theoretically might allow for a more balanced extraction.
Has anyone done comparisons between different ways of performing a hop stand? Anyone know if any of the pros are doing similar things with whirlpool hops?
1. Standard method: add hops at flame out, perform hop stand, then chill.
2. Chill wort to a certain temperature (e.g., 180), add hops, perform hop stand, finish chilling. The idea here is to find a temperature which will promote efficient extraction while minimizing destruction of aromatic compounds.
3. Use multiple hop additions in the hop stand (e.g., 1 at flameout, 1 at 190, 1 at 180, etc.). Given that different aromatic compounds extract and are destroyed at different temperatures, this method theoretically might allow for a more balanced extraction.
Has anyone done comparisons between different ways of performing a hop stand? Anyone know if any of the pros are doing similar things with whirlpool hops?