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Hop Stand / Whirlpool Hopping

Post #1 made 13 years ago
by joshua
Good Day All, If your Slow at No-chill or a bit Slower at Whirlpooling and Chilling, you may want to try Hop Standing.

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

Or A good Forum Read at http://www.homebrewersassociation.org/f ... opic=153.0

And a LONG forum read at http://forum.northernbrewer.com/viewtop ... =5&t=76188

Have Fun!
Honest Officer, I swear to Drunk, I am Not God.
    • SVA Brewer With Over 100 Brews From United States of America

Post #2 made 13 years ago
by Mad_Scientist
joshua, I've been looking at this post of yours; http://www.biabrewer.info/viewtopic.php ... =25#p25031
If I add say, Palisade hops at flame out for a long hop stand till the temperature hits 180F, I should get about a 10% utilization on that?

...... and any Palisade hops added to a hop stand below 194F, the Beta Acids (essential oils) are not destroyed? Melting is good and boil off is bad...?
    • SVA Brewer With Over 100 Brews From United States of America

Post #3 made 13 years ago
by joshua
MS, The Current Belief is From Flame out to 175F you will have 20%-25% utilization, and some have said another 15% down to 160F. But this is only the Bitterness utilization.

Some say the Aroma is strong above 140F, so keep the Lid ON until you CF chill, or transfer to the No-Chill Cube!!

Ps. The Flavor comes out at flame out and boils off, but, if you can wait until 194F, the Flavor gets stonger until 153F, so you may want to check the Bitterness AND Flavor(a teaspoon at a time) every 10-15 minutes.

Hop Stand is really a HopHead thing!
Honest Officer, I swear to Drunk, I am Not God.
    • SVA Brewer With Over 100 Brews From United States of America
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