Hop stand question

[Evan_Jolly]

When doing a hop stand, what is the minimum temperature to let your wort get to before you have to worry about an infection?

 

[jbaysurfer]

There's no magical minimum. 170F is often considered the temperature at which sanitization happens, and it also happens to be the temperature at which DMS formation is halted, so I hopstand there. Many many others do it at 190F or so.

Both ways work, I guarantee it. I usually coil chill it to 170F cover it, whirpool with my pump for 30 minutes to an hour (longer the better seems to be what works for me) then complete the chill process to pitch temp. Don't forget dryhopping though. If you're going through the trouble of a hopstand you owe it to your beer to dryhop as well IMHO.

 

[Evan_Jolly]

I dry hop all my pale ales and ipas. Ive done hop stands a handful of times. Just always nervous to cool it to much.

 

[jbaysurfer]

I dry hop all my pale ales and ipas. Ive done hop stands a handful of times. Just always nervous to cool it to much.

Plenty of folks chill overnight so I wouldn't worry about it too much if you keep it covered and in general have good sanitation.

 

[bbrim]

If you chill to 170 you won't get a significant amount of bitterness but in the 190-205 range you will still get a fair amount of bitterness. I ran a WP at170 recently but had calculated a fair amount of bitterness from this addition. The balance is not quite what I anticipated. Also, myrcene boils at around 175 so if you're fond of this oil consider a WP at 170. My last batch I did an addition at flameout and recirculated for 20 min then dropped to 175 and recirculated with a second addition for 20 minutes to get the best of both worlds. Good luck.