Philistine
Well-Known Member
So I want to add hops at flame out for some hop aroma. How much should I add? How much is too much? Is leaving them in for the ~20-30 minutes it takes to chill my wort enough?
20 to 30 min is ok but if you can find a way to cool it faster would be best.
As for aroma nothing works better than dry hopping.
NordeastBrewer77 said:Bullocks. I do 30-60 minute stands at 170-180º for hoppy styles, then finish chilling. The only reason not to is if you don't like hoppy beer.
Again, bullocks. Do a hop stand and you'll agree.
OP, if you want a lot of hop character in this beer, let your hops stand (steep) in the wort 20-30 mins before chilling... or chill to ~180º, add hops, stand and then finish chilling. If you're not looking for a ton of hop character, then maybe no knockout addition at all, or just a small one and a fast chill. Either way you go is fine for the saison style as long as you don't overdo the amount of hops.
Never tried a hop stand. does this method provide more bitterness? Aroma? Or both? For the finished product. Also cause I'm wondering if I don't dry hop and just doing a hop stand be as effective as dry hopping?
NordeastBrewer77 said:It mainly provides flavor and aroma, but in ways different from late additions in the boil. Arguably, some IBU will be imparted as well, maybe as much as a 10 min boil addition. The flavors and aromas you get in a hop stand depend a lot on the temps, but between 160-180º F you will get loads of juicy hops aroma and flavor that you can't get in the boil. Generally, when I do post boil hopping, it's in an IPA or APA that I also dry hop, so I wouldn't go as far as to say it's a replacement for dry hopping but I did my 4th of July pale ale recipe with no dry hops and a massive 60 min hop stand starting at 170º down to ~145º by the end and the aroma was fantastic.
edit: If you haven't read it, BYO did a great article on hop stands earlier this year
Hopper5000 said:If I am doing an IPA I have added upwards of 5 oz at 0 min. That was a good one....
Hey thanks for the reply I will try this in one of my ipa variations and do a review on it on my YouTube channel. Does letting your wert sit that long say a 30 min or even an hour before chilling at 180 pose an issue off flavors ect...again good info thanks.
If I am doing an IPA I have added upwards of 5 oz at 0 min. That was a good one....
Hopper5000 said:Ya I wasn't really paying attention to the money aspect. It was actually one of those end of the year IPA's where I had a bunch of whole hop flowers left over that I needed to get rid of. I think I ended up using about 8-10(ish)oz in the boil and about 4 for DHing. It actually ended up winning 2nd in the 3rd largest comp in CA so I guess I did something right, lol.
NordeastBrewer77 said:No issues whatsoever.
It actually ended up winning 2nd in the 3rd largest comp in CA so I guess I did something right, lol.
OP - sorry for the thread jack
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