The Hop Stand Technique

The Hop Stand Technique

Brewers looking to pack as much hop aroma and flavor into their beer as possible have a few methods they rely on, one of which involves tossing a bunch of hops into the wort once the boil is complete and letting them steep for a certain amount of time. In this episode, contributor Jason Cipriani joins Marshall to discuss the hop stand technique including the various claims regarding wort temperature and the results of some fascinating exBEERiments!

| Relevant Articles |

Hop Stand xBmt - 192°F/89°C vs. 172°F/78°F Hop Stand xBmt - Flameout vs. 120˚F/49˚C Hop Stand vs. Dry Hop


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Impact Pressurized Warm Fermentation Has On A German Helles Exportbier

Impact Pressurized Warm Fermentation Has On A German Helles Exportbier

Contributor Martin Keen joins Marshall to chat about the impact pressurized warm fermentation has on a German Helles Exportbier. Become a Brülosophy Patron today and be rewarded for your support! CLIC...

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Brü's Views: Beers We Hate

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Brülosophy Patrons and contributors share their opinions on the beer styles they hate, or at the very least, like the least. Become a Brülosophy Patron today and be rewarded for your support! CLICK H...

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Live Q&A w/ John Palmer

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Author, podcast host, and all-around good guy, John Palmer, spent time answering questions posed by Brülosophy Patrons back in November of 2025, and we decided to share this session with all of our li...

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Impact Fermentation Temperature Has When Using Proper Yeast Pitch Rates In A Munich Helles

Impact Fermentation Temperature Has When Using Proper Yeast Pitch Rates In A Munich Helles

Contributor Jordan Folks joins Marshall to chat about the interplay of fermentation temperature and yeast pitch rate when it comes to pale lagers, particularly Munich Helles. Become a Brülosophy Patro...

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exBEERience: Beer Travel

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Brü & A #41

Brü & A #41

CLICK HERE TO GET YOUR BRÜLOSOPHY MERCH NOW We've made it to episode 410, which means it's time for another Brü & A! This week, contributor Will Lovell joins Marshall to answer a handful of questions ...

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Using Bread Yeast To Ferment A Pale Ale

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Contributor Will Lovell joins Marshall to discuss the use of bread yeast to ferment a Pale Ale, going over the results of an xBmt on the topic. Become a Brülosophy Patron today and be rewarded for you...

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