![]() ![]() It turns out that these hops still add some bitterness as well, though the utilization is much lower than boiling. So over the last 10 years, hop stands or whirlpool hops (adding hops after flameout while the wort is hot) has become a popular technique (along with traditional dry hopping). To preserve the aroma oils in your hops you need to dry hop or add them after flameout. Boiling your hops is simply not an efficient way to preserve desirable hop oils. Others such as geraniol, caryophellene, and humulene last a bit longer but are still cut in half in less than 15 minutes of boiling. Myrcene is cut in half in less than 10 minutes in the boil. Even worse, these flavor additions boil off most of the critical aroma oils rather quickly. ![]() While these flavor additions certainly do add additional bitterness as alpha acids are isomerized by boiling, they arguably do so inefficiently since longer boil periods yield higher utilization (more IBUs) using less hops. ![]() Only recently have we come to understand that short boil “flavor” additions are largely a myth. Instead of hops at flame out, short “flavor” additions were wildly popular with people adding hops at 5, 10, 15, 20 or 30 minutes before the end of the boil to increase the flavor and aroma of the beer. Only boiling hops were thought to add significant bitterness to the beer. The Evolution of Whirlpool Hops and Hop StandsĪs little as ten years ago, hop stands and whirlpool hops were largely ignored in home brewing and even by most professional brewers. Today we’re going to look at some of the new features available. These features give home brewers more flexibility than ever for handling whirlpool hops and extended chill periods for your wort. Follow of the many features introduced in BeerSmith 2.3 is improved handling for whirlpool/hop stand handling as well as support for the “no chill” brewing method. ![]()
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