Hi everybody I have started experimenting with hop stands/whirlpooling for my IPA, and i have some thoughts with regards to the utilization of hops. Before, I added a load of hops at 15 min, 10, 5 and 0 minutes and chilled. My first attempt on a hop stand i simply extended this schedule with a hop stand in the end. Then i cooled to about 80 degrees (celcius), threw in lots of hops and held it for 5-10 minutes only before cooling. The hop flavor and aroma was great here. However, my second attempt i cooled to about 80, threw in hops and held it for about 40 minutes. The results of this seems to have extracted a lot more bitternes and dulled the flavor/aroma as compared to my first attempt. I suspect that the extended time of hop stand volatized the flavor of my boil additions, but also my hop stand addition. I believe that the hops stand is the way to go for some smooth hoppy brews. So the next IPA brew i am going to do, i will be moving all the boil additions up to flameout and making a hop stand with multiple additions. http://byo.com/component/k2/item/2808-hop-stands Does anyone have experience with the design of IPA recipies using hop stands or comments to this?