Just being new, here...

What in THE WORLD is a hop stand? Is it a soak after flameout? That's what I'm thinking it is, but I'm not sure and I like facts.

 

Yep basically addition of hops after flame out. The wort temperature and length of time of the hopstand will impart different flavors.

 

Please explain as best you can (like I'm five) the effects of temperature and length of time on the flavor. Does it vary between hops? Am I getting more bitterness the hotter it is, or am I almost exclusively getting aroma and flavor?

 

The earlier you add hops in the boil the more bitterness they will impart from the alpha acids (high alpha = more bitterness). Hops added later will impart less bitterness and more of their specific aroma characteristics.

 

The Alpha Acids in hops isomerize at about 180-185° F. If you put the hops in at flameout, you will get some IBUs/bitterness out of them. If you wait until the wort is 175 or so, you only release the aroma & flavour compounds.

So, hotter = bitter ; cooler = flavour/aroma

 

I like it. Like pre dry hopping.

 

So, once your boil is done, cool the wort to 175-ish then stop cooling. Put your hops in (I usually do 2 - 3 oz), put the lid on and let them sit for 30 - 60 min. Then finish cooling and transfer/pitch/ferment.