Hopstands

[Tess Tickle's Brewery]

Hey guys

Wondered if I could have some opinions on this please?

I know most people do their hopstands at around 80c or just under, or sometimes straight from boiling. If I'm not bothered about adding bitterness at this time and just want flavour, can I hopstand at a much lower temperature, say 40c?

Will the hops dissolve at this temperature and extract oils or am I just wasting my time?

I understand about isomerisation and all that jazz, but don't really know if that refers to extracting bitterness or extracting oils.

 

[Rodcx500z]

Hi Lisa this might help Hop Stands - Brew Your Own (byo.com) i hope it does

 

[Tess Tickle's Brewery]

Funnily enough I've seen that article lol

Thanks Rod - it seems the general consensus is slightly hotter is better.

 

[Rodcx500z]

I just chuck mine in at flame out but adjust my 60 minute addition to compensate

 

[Hazelwood Brewery]

The temperature of the hop-stand also influences flavour. At between 90 and 100 you accentuate fruity flavours, between 80 and 90 accentuates floral flavours, below 80 favours woody and spicy flavours.

Isomerisation is the process that changes alpha-acids (not bitter) into iso-alpha-acids (that are bitter). Higher heat results in more isomerisation, longer durations lead to more isomerisation. If you go for a longer duration (20-30min) higher temperature (>80C) hopstand, you might be able to drop the bittering addition all together.

 

[Tess Tickle's Brewery]

Ok, thank you HB. Brewfather will help with amounts and stuff I’m sure.