Thank you @day_trippr for this information. Cheers!Relying on flameout (and even more so whirlpool) additions for bittering incurs some peril with respect to character "baggage" that would be boiled out of hops used as early additions - many high alpha hops that could get the job done might provide character that doesn't fit the style you intend to brew. If you have some idea on what character you desire (or at least can tolerate) that might help narrow down the options.
Here are the current IBU leaders in the commercial hop repertoire. If you visit the linked site you can drill down into each hop to a comparison tool which can be handy.
View attachment 822453
Cheers!
The conflicting conditions that need to be balanced areMy intention is to balance bitterness, flavor and aroma in a single late addition. I plan to leave the wort resting naturally up to 85C [185F] and use the chiller after that.
Sometimes I do something close to that. I plan on a 20 - 30 minute hop stand. Temperature of about 180 seems good, but I'm doing some experimenting with the hop stand temperature - no results yet. 2 oz of hops in the hop stand (in a 5 gallon batch) seems to work well, depending on the hop variety. Generally, some hops are needed at the beginning of the boil to get to the target IBU. I figure this based on calculations of hop utilization in sub-boiling temperatures. I'm doing some work on my computer at the moment and can't access the article, but if you're interested I'll get it after my computer is fully functioning.I must be missing something. Traditionally, late hops are thought to add aroma and flavors besides bitterness, which is more from earlier hops. So, @pedrovic , I'm curious: why the special interest in deriving bitterness at flameout?
Thanks for the offer, @ncbrewer. I follow a simpler path, adding bittering hops during boil, and whirlpool/chilling to below 170°F before adding aroma hops.if you're interested
dry hops at the end of fermentation and/or in the serving keg make much more difference than earlier hops in achieving the floral aromas I want in my IPAs and DIPAs
Sorry to belabor the obvious.I think everyone would
No worries. For feeling precarious, see this thread in the debate form.perched on a ledge
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