Hop isomerization after flame-out

[btrots87]

I was told that that isomerisation of hops stops at 80C. Does anyone know if this is correct?

This is what I assume when making hopstand additions. I cool the wort down to 80C before adding the hops. I use the brewers friend recipe builder which has an option for whirlpool hop additions, I just type in 80C and 0% utilization and it won't add any extra IBUs from those hops.

Works for my tastes. I've brewed similar beers with equivalent calculated IBUs that have or haven't included whirlpool hops, and the bitterness levels seem to be on par with each other using this method, just less aroma in the non whirlpool beers.

I'm very sceptical about the accuracy of the calculations anyway. I think it's more important to just find a procedure that works for you and your tastes and just be consistent.