Hop Stand vs. Dry Hop | exBEERiment Results!

[Brulosopher]

We learned in the last hop stand xBmt that tasters weren't reliably able to tell apart a 20 minute hop stand performed immediately at flameout from one where the wort was chilled to 170˚F before the hops were added. Always pining for massive hop character, we compared this cool hop stand technique to the popular dry hop method. Results are in!

http://brulosophy.com/2016/02/29/hop-stand-vs-dry-hop-exbeeriment-results/

 

[mmengele]

Awesome exBEERiment! Thanks for sharing.

 

[robopp]

Awesome experiment and analysis! Thank you!

 

[NothingRhymesWithCurtiss]

This is great! I was planning on trying a hop stand for my next batch, but will stick with dry hopping.

 

[m00ps]

Oh man, preparing for the coming deluge...

That zombie game is pretty sweet. My cousin had me play it last xmas. Pretty hard to learn while drinking though

 

[brewprint]

This is great! I was planning on trying a hop stand for my next batch, but will stick with dry hopping.

I find the combination of both works well.

They should do one with FO and direct chill and FO 30 minute stand. That would be interesting.

 

[DemonsRun]

Thanks for sharing, I have been splitting between Hopstand @170 and Dry Hopping.

Now I'll have to remake all my favorite beers w/ just dry hop for the sake of Science.

Delicious Science.

 

[broadbill]

This jives nicely with the findings from experimental brewing showing that a difference can be detected between hopstands done at 170 and 120F (IIRC).

 

[Brulosopher]

I find the combination of both works well.

They should do one with FO and direct chill and FO 30 minute stand. That would be interesting.

It's on the list!

 

[kombat]

Very interesting article, and it's refreshing to see one where there was indeed a stark difference in the results. So many of these exbeeriments seem to conclude that any resulting differences are imperceptible.

Maybe I missed it, but has there been an exbeeriment that compares a hopstand at boiling temperatures (i.e., immediately after flameout and with no chilling at all yet) and one conducted at 160-180° F? The literature seems to suggest that a hop stand is better conducted at the cooler temperatures, but I'm unable to easily chill my wort to those temperatures so I've been adding them after flameout, still at near-boiling temperatures, and I've often wondered if I'm missing out on additional hoppy goodness in doing so.

 

[hobomoto]

Yep, short answer: no perceptible difference. See OP's original post.

 

[brewprint]

Very interesting article, and it's refreshing to see one where there was indeed a stark difference in the results. So many of these exbeeriments seem to conclude that any resulting differences are imperceptible.

Maybe I missed it, but has there been an exbeeriment that compares a hopstand at boiling temperatures (i.e., immediately after flameout and with no chilling at all yet) and one conducted at 160-180° F? The literature seems to suggest that a hop stand is better conducted at the cooler temperatures, but I'm unable to easily chill my wort to those temperatures so I've been adding them after flameout, still at near-boiling temperatures, and I've often wondered if I'm missing out on additional hoppy goodness in doing so.

Yes there has.

http://brulosophy.com/2016/02/01/the-hop-stand-hot-vs-chilled-wort-exbeeriment-results/

No one really had a preference.

 

[slym2none]

Very interesting article, and it's refreshing to see one where there was indeed a stark difference in the results. So many of these exbeeriments seem to conclude that any resulting differences are imperceptible.

Maybe I missed it, but has there been an exbeeriment that compares a hopstand at boiling temperatures (i.e., immediately after flameout and with no chilling at all yet) and one conducted at 160-180° F? The literature seems to suggest that a hop stand is better conducted at the cooler temperatures, but I'm unable to easily chill my wort to those temperatures so I've been adding them after flameout, still at near-boiling temperatures, and I've often wondered if I'm missing out on additional hoppy goodness in doing so.

http://brulosophy.com/2016/02/01/the-hop-stand-hot-vs-chilled-wort-exbeeriment-results/

 

[schematix]

I would have liked to have seen another combination tested.... hop stand w/ dry hop.

Even a follow-up experiment testing different ratios of hop stand to dry hop.

 

[kombat]

Thanks for the links, guys - not sure how I missed that one.

 

[Wrinkletusk]

Good experiment, and the first one that has somewhat rustled my jimmies. I would have preferred this to be done without confining the hops to the spider, and have some agitation going on in the steep as well, but I'm not the one doing the experiment. I haven't considered the hop steep as an aroma step in quite some time, and I only do it for flavour, but if the dry hop is adding *significant* flavour, then I need to rethink what hops are added where and in what ratios. At least it'll give me something new to think about. Cheers.

 

[Brulosopher]

Very interesting article, and it's refreshing to see one where there was indeed a stark difference in the results. So many of these exbeeriments seem to conclude that any resulting differences are imperceptible.

Maybe I missed it, but has there been an exbeeriment that compares a hopstand at boiling temperatures (i.e., immediately after flameout and with no chilling at all yet) and one conducted at 160-180° F? The literature seems to suggest that a hop stand is better conducted at the cooler temperatures, but I'm unable to easily chill my wort to those temperatures so I've been adding them after flameout, still at near-boiling temperatures, and I've often wondered if I'm missing out on additional hoppy goodness in doing so.

Thanks. An xBmt comparing hops added immediately at flameout to hops added to cooler wort was published earlier this month.

 

[joshesmusica]

The only part I didn't like about the one comparing hopstands was that both worts were kept at the same temps, which I understand was a means to keep them alike. However, for me, I like to cool below 75c or so because I want less isomerization, not because I think it will make a huge difference in the flavor and aroma added. I don't even do a flameout addition. That's where I believe it would make a difference. But who knows, maybe that wouldn't be perceptible either.

I love hops flavor and aroma, but am not big on a ton of bitterness, though, so I try to control that as much as possible. I, in fact, refer to my IPAs as "Imperial Pale Ales" for that very reason.

 

[dstockwell]

WOW, I was about to do a hop stand only brew, and now need to rethink that and do a hop stand dry hop split.

 

[brewprint]

WOW, I was about to do a hop stand only brew, and now need to rethink that and do a hop stand dry hop split.

Yeah that philosophy of hopstand only never made sense to me. We know how fast hop flavor/aroma can fade in IPAs.