Hop stands for big aroma

[owatts]

Hi chums,

I'm planning a brew for this weekend and wanted some advice on the techniques different folks use for getting good hop aroma from a hop stand.

My current technique is partially chill down the wort (to around 80c) then leave covered for 15/30 mins.

I am currently using leaf hops at a rate of around 4g a litre. I was considering blitzing the leaf for better extraction.

FYI - my recipe for this weekend's brew day is here: http://beersmithrecipes.com/viewrecipe/ ... pale-ale-1

Cheers!

[oz11]

Many ways to skin a cat:

http://www.port66.co.uk/whirlpool-hopping-80c-vs-100c/

[owatts]

Was just giving that a read - very interesting piece.

[Jocky]

Agitation of the hops in the kettle is important for a hop stand to assist with extraction of the oils you want.

Certainly blitzing leaf hops will help - or otherwise use pellets.

[raiderman]

I chuck em in around 80c and then leave for 2 or 3 hours until I'm ready to run off, the extra time in the wort seems to work fine, I'd never go for less than an hour

[Matt12398]

I love those Port66 articles. Always interesting reseacrh backed up with evidence.

[simple one]

I chuck em in around 80c and then leave for 2 or 3 hours until I'm ready to run off, the extra time in the wort seems to work fine, I'd never go for less than an hour

Now that's very interesting. Do you leave them at the 80C mark, or continue cooling?

[domejunky]

I've been using brewers friend recently, which includes calculations for hop standing IBUs. So I've done two additions during a 1 hour hop stand. Huge amounts of flavour. My AIPAs taste right now...

http://byo.com/component/k2/item/2808-hop-stands

[owatts]

How does brewers friend compare to beersmith?

[domejunky]

I started using it because of the water calculations - I've always used brewtarget, played with beersmith a bit. But as I started exploring Brewers Friend I really got into it. Really like snapshots - for brewday variations to recipes. Really like the inventory management. I found it more accurate for final gravities, ABV, SRM. All in the cloud, so I use it on whatever PC/Tablet/Phone I have to hand. The only negative so far is the brewday timers, but I use a stopwatch app on my phone for that...

Pete

[raiderman]

I chuck em in around 80c and then leave for 2 or 3 hours until I'm ready to run off, the extra time in the wort seems to work fine, I'd never go for less than an hour

Now that's very interesting. Do you leave them at the 80C mark, or continue cooling?

I let the wort cool naturally - I have no technology. I chuck ice in to get down to 80c, lob the hops in, stir and put the lid on and leave to steep

[simple one]

Cheers, that may be something to experiment with.

[DerbyshireNick]

The last 3/4 brews I have been quickly bringing the kettle down to 80c and throwing in whatever hops were left. I have then let the pot no chill for 12-24 hours (however long it takes) before transferring and pitching. I have found that this adds a nice aroma and some flavour but... in my experience (and ive been getting more and more extreme with this) is to "hopburst". This is the concept of getting 3-4 IBU from your 60 min addition and then making up the rest from your sub 15-20 minute additions. Gram for gram I have found this to produce what I was chasing. Combining the two... now.... we are getting into trade secret territory... (kinda...)


edit: damn chrome made me do the american spelling of flavour. Changed to the "correct" way