Hop stand time & temperature

[MitchD]

I don't generally make a lot of hop forward beers and on the odd occasion I do I occasionally do a whirlpool addition but I'm never satisfied with the results, I much prefer dry hopping.

Then I discovered this https://byo.com/mead/item/2808-hop-stands I have always done a 10 minute whirlpool because that's the default in beersmith, but some brewers referenced are doing up to 90 minutes.

What is everyone else doing and are you happy with the results?

 

[timmi9191]

I do double batch and recirc through the plate chiller to create the whirlpool.

In my hop fwd beers, I chill to 80. Turn off the water to the chiller. Add hops at 2 to3 g/l and whirlpool for 30. Then chill to pitching temp.

I then dry hop at day 4 of ferment. My rationale for this is it avoids excess blow off of the aromatics with the co2 and minimises oxidisation with the still active yeast

 

[Danscraftbeer]

I've been trying it for a while now. I still cant get enough hop flavours. I guess I just need to up the g/l ratio.
Cant complain about the results though. When I try commercial equivalents I feel relieved sometimes but then some have that too pure hop flavour that is extract injected beer. Its kind of like cordial beer. I get it sometimes only with heavy additions but then you get a bit of grass, vegetal flavour.
Home cooking compared to take away.... B)

 

[Danscraftbeer]

Added. I now have a thermometer in the keggle. The target is to add a load of yummy hops at ~75c. Whirl, let sit, whirl, let sit for 30 minutes then chill down to pitch temp and pitch.
I am also wondering if overpitching yeast may be stripping some of my hop flavour. :unsure: just thinking out loud

Hop stands can be very yummy but you've got to go heavy with the hops etc..

 

[TidalPete]

Everybody's method varies to some degree or other depending on their system.
I'm -- chill to 82 -- pump off -- add hops & sit for 45 min\70 deg c (whichever comes first. Always finished at around 72 anyway) -- pump on & chill down to suit.