- Joined
- Jul 29, 2021
- Messages
- 77
- Reaction score
- 75
- Points
- 18
I completed my third brew with the help of a friend, and his recipe called for hops at hop stand and time was 30 minutes. Temperature was listed at 170 F. We assumed this meant add the hop additions after the wort was down to 170 F and then whirlpool off and on for 30 minutes. The beer color before these hop additions was kind of a brownish orange color. When we cooled the wort using a counter chiller to get it in the fermenter I noticed the color was more of a brownish green and very cloudy. I think we did something wrong with those hop stand additions or whirl pooled too long. When I cleaned my Grainfather I noticed the filter was covered with green hop residue. The wort tasted ok, more hoppy than I like but it was my friend's recipe a Double NEIPA. I guess I am asking if anyone can clear up or give me suggestions on this whole flame out/hop stand hop additions and how much to whirl pool.. Thank you !