Kegged Ralph's Ruff and Ready Red

[Gymrat]

This was my entirely experimental beer. I used 100% Red X malt and 5 oz of Cascade hops. I FWH once ounce of Cascades then threw the rest in after cooling my wort to 170 degrees and let them sit for an hour. I was trying to find out how much flavor a hop stand imparts. I wasn't trying to find out how much it imparts vs boil. I was just trying to find out how much it imparts on it's own.

I used my bucket for this because I had a Scottish ale in my conical. As soon as I popped the lid off, the entire room filled with Cascade hop aroma. I put my hydrometer in and got a reading. 1.016, the beer started at 1.060 so this was a point higher than I expected, no big thing. It's not like using 100% Munich and finishing really high. I went upstairs to get my keg, when I got back to the top of my stairs I could already smell the Cascade aroma. I sanitized a small cup and dipped it in for a taste. The hop to malt balance was spectacular. I could fully taste both. I never thought I would ever find a malt I like the taste of better than Munich but I just did. This malt has a very pleasant caramel flavor to it. Noticeable but not overbearing. I am amazed how no matter how strong the hop presence this malt will always match it.

Next time I use it I am going to blend it 50/50 with Marris Otter and throw some Fuggles in.

Now I am in a major rush to empty a keg so I an tap it.

[Beer-lord]

Sounds like the X is getting all high marks. I'm glad you did a SMaSH but I have to admit, I'm surprised you got that much aroma from a hop stand. I've been doing 10-20 minute hopstands on and off and I can't say I've really noticed the difference but I've been dry hopping too so it's very hard to tell.
If you don't mind, after it's done and ready to drink, please post a pic of it.

[Kealia]

That sounds like a tasty beer and I'm glad to hear that the malt is holding up against the hops. Yes, more updates will be in order!

I'm surprised you got that much aroma from a hop stand. I've been doing 10-20 minute hopstands on and off and I can't say I've really noticed the difference but I've been dry hopping too so it's very hard to tell.

I've been doing 30 minutes at 170 and the flavor and aroma are both potent and persistent. Meaning, that they seem to be more stable over time than dry-hopping.

[Gymrat]

Sounds like the X is getting all high marks. I'm glad you did a SMaSH but I have to admit, I'm surprised you got that much aroma from a hop stand. I've been doing 10-20 minute hopstands on and off and I can't say I've really noticed the difference but I've been dry hopping too so it's very hard to tell.
If you don't mind, after it's done and ready to drink, please post a pic of it.

I have been doing 30 minute hop stands and getting as much aroma from those as I got from dry hopping, if not a bit more, I like not having the hop matter in my fermenter.

This is a blurry picture as I was holding the phone with one hand and my siphon in the other but it shows the color out of the fermenter.

[Beer-lord]

Love that color.
Why can't Ralph shoot the video?

[FedoraDave]

Nice. You are hereby commanded to provide updates. It's an "Obey The Hat" thing.

I really should try hopstands. I've been feeling that I'm missing something from my highly hopped beers, especially in the aroma department, so I may forego dry hopping the next batch that I want a strong presence.

[mashani]

That sounds like a tasty beer and I'm glad to hear that the malt is holding up against the hops. Yes, more updates will be in order!

I'm surprised you got that much aroma from a hop stand. I've been doing 10-20 minute hopstands on and off and I can't say I've really noticed the difference but I've been dry hopping too so it's very hard to tell.

I've been doing 30 minutes at 170 and the flavor and aroma are both potent and persistent. Meaning, that they seem to be more stable over time than dry-hopping.

Same here, although I start at an even higher temp, but I always have a lid on the pot, to keep the oils that blow off from getting out. So when they cool they condense back into the beer. I often don't bother with a dry hop because it works so well for me. Because I start at high temps, I get a lot of AA extraction too, I count it as 10 minutes worth and adjust my bittering.

I did a simple 1.047ish extract beer that was just a 1 minute boil + hop stand starting @flameout with the lid on of all the hops (high AA hops) for 30 after the boil as an experiment, and it's got plenty of bitterness and the bitterness hasn't faded at 2 months, nor has the aroma or flavor. That's so "not right" by the "rules" that it's not funny but it worked fine.