HausBrauerei_Harvey
Well-Known Member
I brew mostly belgian ales and german lagers, I have done a few ipas which were pretty good but I am lacking in knowledge for brewing this style.
I wanted to try a whirlpooling hopstand for an IPA this weekend to get lots of hop flavor/aroma without the added IBUs, I know there are probably a billion tips out there if I wanted to use the googles, but I was just hoping someone could summarize the recommended best practice for me.
A buddy in the LHBC said he does a hopstand/whirlpool at 175F for 30 min. Does this mean I don't add the hops until I've gotten the 10 gallons of wort down to 175F with my CFC, or I add them at flame-out then cool to 175 and hold for 30 minutes.
I wanted to try a whirlpooling hopstand for an IPA this weekend to get lots of hop flavor/aroma without the added IBUs, I know there are probably a billion tips out there if I wanted to use the googles, but I was just hoping someone could summarize the recommended best practice for me.
A buddy in the LHBC said he does a hopstand/whirlpool at 175F for 30 min. Does this mean I don't add the hops until I've gotten the 10 gallons of wort down to 175F with my CFC, or I add them at flame-out then cool to 175 and hold for 30 minutes.