Understanding hop stands

[mtnagel]

To ensure an excellent hot break with no boilovers, slightly more depth to the malt character, and it is a fool-proof way to make sure you're adding the hop shot to a vigorous full rolling boil, as it is intended. I also find that boiling the hops longer than one hour will start generating sharp, undesirable and unpleasant flavors. Lastly, the amount of IBUs gained at 90 minutes vs. 75 minutes vs. 60 minutes is rather inconsequential.

Thanks. I just did a batch this weekend where I added hop extract. I guess it wasn't fully boiling because I had oil droplets on top until it started boiling and then it seemed to mix in.

I reverted back to using an ice bath in a deep stainless steel sink. Sometimes I use my chiller if its a hot day and the temperature won't budge. But I find that the ice bath works better with extended hopstands. At least for me, it ensures I'm within a target temperature range for about 20-30 minutes, and I can control the amount of ice to facilitate quicker cooling. Don't be worried if it takes 45-60 minutes to cool down. The old adage of "cooling down the wort as quickly as possible" to avoid spoilage has been busted. As long as you are careful and your process is sanitary, then you should be just fine.

Interesting thanks. I just did an hour hop stand at 160F this weekend, I'm not worried about cooling quickly.

 

[brewprint]

I thought I would resurrect this thread.

My plan is to chill my wort to 170 and then throw in a few ounces of hops and just let it sit for about 20 minutes. Every now and again give it a stir.

Does this sound like an adequate way to do a hop stand?

 

[specharka]

I thought I would resurrect this thread.



My plan is to chill my wort to 170 and then throw in a few ounces of hops and just let it sit for about 20 minutes. Every now and again give it a stir.



Does this sound like an adequate way to do a hop stand?

That's fine. Everyone has their different approach.

I like to let the wort free fall, and add hops every ten degrees or so until it hits 160. Takes about an hour to get there, but the hop utilization after the first 30 minutes is negligible so it's basically all flavor and aroma thereafter.

 

[brewprint]

That's fine. Everyone has their different approach.

I like to let the wort free fall, and add hops every ten degrees or so until it hits 160. Takes about an hour to get there, but the hop utilization after the first 30 minutes is negligible so it's basically all flavor and aroma thereafter.

Are you saying that there is not much flavor/aroma during the first 20 minutes of the hopstand? I'm not sure what you're saying.

 

[slym2none]

I think he meant alpha-acid isomerization. But that's me guessing.

 

[brewprint]

Got it.

After doing a little more research I'm going to turn off the burner, throw 3 ounces of hops in, then put the lid on for 30 minutes. I may stir it here and there.

Seems like there is so many different methods of doing a hopstand that I just need to pick one out and try it.