[natebrews]

Yeah, I think mine might as well have been whirlpool since they went in at 2 minutes and then were whirlpooling for probably 10 before it chilled.  So I looked back and the hop schedule was

1oz Zythos @ 20
2oz Zythos @ 2
2oz Azacca @ 2

then there will be some dryhop too.  What yeast were you using?  I use 1968 basically all the time, but I don't often make particularly hoppy beer so it may not be a good yeast choice.

[HoosierBrew]

  What yeast were you using?  I use 1968 basically all the time, but I don't often make particularly hoppy beer so it may not be a good yeast choice.

I use a lot of 1056 (sometimers 1450) for American styles. Being a hophead I like how it stays in the background.

[dmtaylor]

Question about hop utilization, as I've seen varied data: what time during the boil utilizes the most flavor, forgetting bitterness and aroma. I've seen at the 10 minute addition, and I've seen 20. Anyone have any insight/data/experience with this?

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Another vote for flameout / whirlpool.  Flavor and aroma are really one and the same thing.  In effect your nasal passage sniffs the beer as it slides down your throat.

[bboy9000]

Question about hop utilization, as I've seen varied data: what time during the boil utilizes the most flavor, forgetting bitterness and aroma. I've seen at the 10 minute addition, and I've seen 20. Anyone have any insight/data/experience with this?

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Another vote for flameout / whirlpool.  Flavor and aroma are really one and the same thing.  In effect your nasal passage sniffs the beer as it slides down your throat.

Jim warned you!

[coolman26]

My next IPA is getting split w 1056 and 007. Always have used 007. I also agree on the flameout/whirlpool. I usually don't do a stand at 170. I usually dose at flameout and chill recirculating to the kettle.


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[santoch]

I like to do my APA's and IPAs by "layering" in a mix of hops every few minutes starting at 20 and going through flame out, and dry, This is sort of a play on Dogfish Head's continuous hopping, but I skip everything between 60 and 20, and do it in 5 minute chunks instead of continuously fed.

Generally for 5 gallons, I'll take 6 oz total of 2 or 3 different varieties of hops, and stir them in a bowl. Then add an oz of the mixture at 20, 15, 10, 5, 0, and dry.

Varietals I like that work well together as late blends:
Chinook, Cascade, Centennial, Amarillo, Galaxy, Citra, Mosaic, Nelson Sauvin, Willamette, Columbus, and Soriachi Ace.

I calculate the IBU contribution of the late hops, then add a small dose of Chinook at 60 (on the order of 1/4 oz in a 5 gal batch) along with enough of a cleaner bittering hop like Magnum, Perle, or sometimes Cascade at 60 to hit the IBU target.  I may have to juggle it around to get the IBUs right, like adding the bittering addition at 50 mins or something.

[beersk]

I like to do my APA's and IPAs by "layering" in a mix of hops every few minutes starting at 20 and going through flame out, and dry, This is sort of a play on Dogfish Head's continuous hopping, but I skip everything between 60 and 20, and do it in 5 minute chunks instead of continuously fed.

Generally for 5 gallons, I'll take 6 oz total of 2 or 3 different varieties of hops, and stir them in a bowl. Then add an oz of the mixture at 20, 15, 10, 5, 0, and dry.

I do this as well. My most used mix is Simcoe, Chinook, Cascade. Around 1.5 or 2 ounces of each mixed in a bowl and split out in 6 additions: one at FWH, then starting from 20 minutes to the end of the boil.