Planning a hop stand

[sbond10]

My next brew I'm planning on doing a 70 degrees fwh with around 30g of hops. Then I'm planning to boil for 90 minutes. Then turn off and add 90g of hops and sit for 30 mins as a hop stand. Then transfer into a jerry can and let it cool overnight to pitching temp.
The biggest question I'm having is this a fruitless exercise considering I no chill.
I've down 6 brews and don't notice an increased bitterness using no chill.

Cheers for any advice

Sean

[Clibit]

It's not fruitless no. It's what a lot of breweries do, similar anyway. You could maybe wait til the beer is 80C or below before adding the hops. Or even add them in the jerry can. The lower temperature means less hop oils are lost to evaporation.

[Bad 'Ed]

Are you asking whether first wort hopping is effected by no chill, or the hop stand? I've not done no chill, but I can't imagine that it won't affect the bitterness extracted from the late stage hops.

[Aleman]

It's not fruitless no. It's what a lot of breweries do, similar anyway.

Really?? They throw in the late/aroma hops and then allow it to cool slowly for 24 hours? I don't think a lot of breweries do that, although if you do know of those that do, perhaps you could post the names here. That way I know which breweries beers to avoid!

[alix101]

Breweries who whirlpool inadvertently do a hop stand.
This is a good article on the subject.
Should have all the answers you wanted.
Funny I was thinking of trying a hop bomb type brew yesterday with only hop additions at 5 and 0 ....but a good 30min hop stand.
https://byo.com/mead/item/2808-hop-stands

[orlando]

Most breweries use a separate whirlpool vessel or similar for this, where the wort is spun through hops to pick up aroma, allowing the hops to become a cone in the middle and then drain clear wort from the side. Not really a practical thing for us though some do it in the kettle. I prefer dry hopping in the FV if you really want some pungent aroma, late hopping depends on the hop and temperature to work effectively.

[Clibit]

It's not fruitless no. It's what a lot of breweries do, similar anyway.

Really?? They throw in the late/aroma hops and then allow it to cool slowly for 24 hours? I don't think a lot of breweries do that, although if you do know of those that do, perhaps you could post the names here. That way I know which breweries beers to avoid!

Blimey.

What I meant was that a lot of breweries add hops at flame out and leave them standing in the wort while it transfers to the FV via a heat exchanger. Which can take a long time.

[sbond10]

Cheers guys ill give it ago and see where I end up