My First Hopstand....

[Mike at Bay]

Brewing a Blonde Ale today that calls for a 20 min hop stand at 176 degrees following the boil. Two basic questions. Am I chilling (immersion chiller) during that time? If it were to fall below 176 (which it will if I were to chill it) is that a big problem?

I am thinking that for the 20 mins hop stand I am not chilling....just let the chiller sit in there post boil. Also I will try to keep the temp from falling too fast but it will fall. Sound right?

 

[HighVoltageMan!]

I hop stand most of my hoppy beers. I will start at 165-170F and let it go (with the immersion chiller off). If the temperature drops a little, no big deal. I prefer to start a little lower to avoid the "magical" 180F isomerizing temperature, but that is just personal preference. You will pick up some bitterness, but anything it that range is fine. I figure about 3% utilization and use the bitterness calculator to adjust my targeted bitterness. It's not really dependent on tight temperature control, so you can relax during the stand.

 

[Donoroto]

Brewing a Blonde Ale today that calls for a 20 min hop stand at 176 degrees following the boil. Two basic questions. Am I chilling (immersion chiller) during that time? If it were to fall below 176 (which it will if I were to chill it) is that a big problem?

I am thinking that for the 20 mins hop stand I am not chilling....just let the chiller sit in there post boil. Also I will try to keep the temp from falling too fast but it will fall. Sound right?

Exactly right.

 

[Brew Cat]

I've been reading about cool pooling hops I don't completely understand the science but how it works is after the boil you dump cold water in to immediately get the wort down to 180 then put in your hop charge for your 20 minuets. After that so start the chilling. The theory being it stops the isomerization of your late boil additions
It may be a good way to do a 5 gallon batch in a smaller kettle as well

 

[Minbari]

I've been reading about cool pooling hops I don't completely understand the science but how it works is after the boil you dump cold water in to immediately get the wort down to 180 then put in your hop charge for your 20 minuets. After that so start the chilling. The theory being it stops the isomerization of your late boil additions
It may be a good way to do a 5 gallon batch in a smaller kettle as well

I would think that any iso that happens from the 212F to 180F is minimal.

I use a hop spider, so i just remove it, problem solved.

 

[Craigerrr]

Run the chiller for a minute or so to get temp down around 180, then turn the chiller off and add the hop charge. If you can hold the temperature, great. If the temp drops a bit over the 20 minutes, it won't make that much of a difference. The science of the difference a few degrees would make would be splitting hairs in my opinion.

 

[Mike at Bay]

Run the chiller for a minute or so to get temp down around 180, then turn the chiller off and add the hop charge. If you can hold the temperature, great. If the temp drops a bit over the 20 minutes, it won't make that much of a difference. The science of the difference a few degrees would make would be splitting hairs in my opinion.

That was my approach. Thank you.

 

[J A]

I start my whirlpool pump 10 minutes before boil to sanitize the plate chiller. At the end of the boil I start water running through the chiller and it knocks down to below 180 pretty quickly. Even with the whirlpool still running the temp holds pretty well for the duration.
With your immersion chiller and no whirlpool your temp will hold steady as soon as you stop the flow of water.

 

[Craigerrr]

I start my whirlpool pump 10 minutes before boil to sanitize the plate chiller. At the end of the boil I start water running through the chiller and it knocks down to below 180 pretty quickly. Even with the whirlpool still running the temp holds pretty well for the duration.
With your immersion chiller and no whirlpool your temp will hold steady as soon as you stop the flow of water.

Same, except I have a counterflow chiller, but ya the same.

 

[Dave Y]

I start my whirlpool pump 10 minutes before boil to sanitize the plate chiller. At the end of the boil I start water running through the chiller and it knocks down to below 180 pretty quickly. Even with the whirlpool still running the temp holds pretty well for the duration.
With your immersion chiller and no whirlpool your temp will hold steady as soon as you stop the flow of water.

I was just reading up on plate chillers, as I still spend about 20 minutes cleaning up my immersion chiller, thinking there has to be a better way.

 

[J A]

I was just reading up on plate chillers, as I still spend about 20 minutes cleaning up my immersion chiller, thinking there has to be a better way.

They have their own quirks but definitely better than immersion coils. I have a small one you can have if you'd like.

 

[Dave Y]

They have their own quirks but definitely better than immersion coils. I have a small one you can have if you'd like.

thanks - I'll DM