![]() In theory, wort temperature at flameout is still hot enough to isomerize alpha acids, but surely there has to be a point where only hop oils are extracted without bitterness. With a prior xBmt comparing hop stands occurring at either flameout or 170☏/77☌ returning non-significant results, I couldn’t help but wonder if an even lower temperature might make a difference. The thing about hop stands is that there are myriad approaches brewers can take, from adding a dose of hops immediately at flameout and letting them sit for a specific amount of time to chilling the wort to a certain temperature before adding the hops and letting them rest. The general idea behind this method is that a wort temperature of around 170☏/77☌ will allow for the extraction of desirable flavor and aroma oils from the hops without isomerizing the alpha acids, thereby reducing what they contribute to bitterness. ![]() The pursuit of strong-but-soft hop quality characteristics of hazy NEIPA points to hop additions occurring later in the boil as being crucial to achieving this sought after character, as it reduced the isomerization of alpha acids while also allowing for less time to drive off other essential hop oils.Īn increasingly popular method of imparting a beer with as much hoppy goodness as possible is the hop stand, a post-boil hop addition that occurs prior to chilling the wort to pitching temperatures. ![]() While I don’t tend to brew IPA much myself, I’m incredibly interested in the methods brewers use to extract hop aroma and flavor without the accompanying bitterness. I’ve been watching IPA trends with great interest. ![]() Mosaic Of Change IPA by House Of Pendragon. ![]()
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