Actually, my hopstanding is a work in progress as far as having a set temp and time length. I'm still experimenting. So far I've felt that cooling to under 190F has resulted in slightly less of the hop aroma being driven off and slightly better hop flavor but, again, it's an ongoing thing. I want to revisit adding at actual flameout again and working my way down below 170F or so over successive batches, as well as changing time increments.