[roguejim]

What is the optimal wort temp for adding aroma hops?  Usually somewhere around flameout is the rule of thumb, but I'd like to know the best wort temp for extracting hop aroma?  If you could hold that temp, how long would you let the hops steep?

[pyrite]

I’ve read on other forums that an 80-minute hop-stand at 190F after flameout is more effective, and produces superior hop assertiveness than dry-hopping and flame-out additions. .IDK if this claim holds any weight because my 80minute hop-stand DIPA is still in primary fermentation. 
http://forum.northernbrewer.com/viewtopic.php?f=28&t=76188

[a10t2]

Room temperature (20°C/68°F) for 7-10 days, IMHO.

[beveragebob]

I was told by Steve Dressler(SNBC) back in the mid 90's and used this method for years: at KO drop the wort temp to 180F, throw in the hops, cover pot and let steep at least 30 minutes. Mine is usually closer to an hour being I'm usually sanitizing fermenters, cleaning the mash tun and generally goofing off before I start to chill.

[hopfenundmalz]

I had heard in the 180 to 190F range.  If Steve Dressler says 180F, that is what I will say from now on.

The stand will also develope flavor compounds.  I have been doing more of these hop additions at knockout with 45 minute stands, and am happy with the results.

[mabrungard]

The extended steep is an interesting idea.  I have operated under the concept that reducing the period between flame out and chilling is important for reducing DMS production.  Considering that I've never had a DMS perception in any of my beers, I probably have some room to play there. 

Another consideration is that if you're using a Pale Malt instead of Pils Malt, the sulfurous compounds in the malt were reduced at malting so the potential to produce DMS or its precursors is reduced.  My next APA is going to try this out.

[hopfenundmalz]

If you do a good strong boil for 60 minutes or more with pale malt, DMS is not a problem.  I have been leaving the lid off, and no problems with infections.  It might be worth an experiment to put the lid on.

Bob, if you put the lid on, it turns out good, right?

[roguejim]

BevBob:"I was told by Steve Dressler(SNBC) back in the mid 90's and used this method for years: at KO drop the wort temp to 180F, throw in the hops, cover pot and let steep at least 30 minutes. Mine is usually closer to an hour being I'm usually sanitizing fermenters, cleaning the mash tun and generally goofing off before I start to chill."

Thanks for the replies.  Very interesting.  I'm very pleased to have gotten my brew day down to 4 hours flat.  The payoff of an extended steep would have to be great for me to want to add 30-60mins back to my brew day. 

[Will's Swill]

Would a stand at that low of a temp inhibit the production of cold break when you finally do chill and have an effect on final clarity?  An interesting result of my recent side-by-side immersion chiller vs. counterflow chiller experiment is that the counterflow beer is clear as a bell, but the immersion chiller beer is turbid.

[hopfenundmalz]

My imersion chilled beers are brilliantly clear.

If you add massive dry hops they are cloudy from the hop particles and tannins, but will clear with time.

[Will's Swill]

Just to be clear (hehe) I was not implying that you can't get a clear beer when using an immersion chiller.  But it leaves me wondering if there's a flaw in my process that the counterflow fixes, perhaps by inducing a stronger cold break.  Pure speculation on my part.

[malzig]

It might be worth an experiment to put the lid on.

I leave the lid on.  I've tried 15-90 minute stands.  I think the 30' and less maintain more aroma than the long rests, but I haven't done the proper experiment.  DMS has never been a problem, but I haven't been so brave as to try it with a Pilsner Malt beer.

Be aware that any hops added between 60' and flameout will continue to develop bitterness during the hop stand.

[hopfenundmalz]

It might be worth an experiment to put the lid on.

  DMS has never been a problem, but I haven't been so brave as to try it with a Pilsner Malt beer.

Be aware that any hops added between 60' and flameout will continue to develop bitterness during the hop stand.

With a long enough rolling boil, I think Pils malt would be OK.  Big commercial breweries don't put 100's of barrels through the chiller in a couple of minutes. 

As for the boil hops contributing during the stand, yes they do.  You also get about 10% utilization from hops added at KO, then allowed to stand or whirlpool fro 45 minutes.

I did a Cream Ale that was inspired by Pelican's Kiwanda Cream Ale.  All of the hops went in at knockout and had a 34 minute whirlpool (recirc with the pump and some stirring).  That beer turned out really well.  One of the wifes favorites right now.