I’m with you here. My hop stands are at 150 and I hold the temp within 5 degrees for 90 minutes.
I read an article where they conducted a comparable study of total hop oil content in beers and the perceived flavor impact numerous whirlpool and dry hopping schedules. all beers had the same water profile, grain bill, hops, yeast and fermentation temp. Each beer was hopped at a rate of 2 oz per gallon in total hopping. For example. One beer was 40% whirlpool at 160 for 30 minutes and 60% dryhops at 3 days before kegging. The dry hops ranged from 5 day to 1 day before keg. The whirlpools were a little more involved they ranged in temps from 180-130 and from 30-90 minutes.
The combo that had the most oil content was the 70% whirlpool at 170 for 90 minutes 30% at day 5. However the combo that was chosen to have the greatest perceived flavor and was the most preferred from the blind tasting was the 50% whirlpool at 150 for 90 minutes and 50% dryhop 2 days before kegging.
Did anyone else read this study? I can’t seem to find the link.