It's funny because I stumbled on the "warm hop stand" technique because of the limitations of my first brewing system. I brewed a lot of full wort boil, small batch IPAs indoors and even at 3-4 gallons final volume, it was very tough to get the wort down to the 60's in less than an hour without a wort chiller. I went through more ice than I ever thought I needed. A flameout addition seemed silly to me at fiirst because if I'm cooling my wort down as fast as possible like many of the pro's recommend, then am I really getting much from the flameout hops? Probably not. And at one point, I thought to myself... a one minute hop addition is probably no different than adding your hops at flameout, or even 10 minutes after flameout with a slow chill. So I waited to add the more aptly named "post-boil" hops until after the wort wasn't exactly piping hot, but still rather warm. To do this required a longer steep, and thus a shorter chill time. For what it's worth, I did not have any negatives from doing so, therefore I abandoned the quick chill ideology.
When I upgraded my system and got ahold of a wort chiller, I was cooling my wort very quickly (more quickly than I wanted) and so I was also losing the aroma that I once grew to love. That's when I revisited what worked for me in my old system. I bought a bunch of ingredients in bulk and brewed my basic IPA recipe about a dozen times with everything else remaining the same except the point at which I added my post-boil hops. I began taking temperature measurements and a lot of different notes to see where the aroma was best. I settled on about 150-160 F being the sweet spot. Since I had a wort chiller by now, it made sense to bring the wort down to 150/160 F as quickly as possible, then to revert back to a slow-working ice bath for the rest of the chilling. So now, at the point where I remove my wort chiller, I tossed in the post-boil hops for 30 minutes or so until the wort cools to 65 F. Been happy ever since!!
