How much hops is too much hops?

[SlugTrap]

To the OP:
Aroma additions are key to improving your hop flavor:

• Hot stand: Leaving the wort to sit for 30 minutes or so after flameout to improve the utilization of late additions. This reproduces methods like using a hopback but without the specialized equipment. Apparently the infection risk is minimal because the temperature doesn't drop fast enough. I would try this in preference to dry hopping, which I find can produce grassy flavors strong enough to ruin a beer if you leave them too long.


• Myrcene: This oil produces some great aromatics, especially from NZ hops like Riwaka and Waimea. It does poorly with heat, though, so this again is for late hopping.  Check the levels of this oil in the hops you're using.


• Radical late hopping: I made an APA once with 150g (scaled) of hops in the last 5 minutes of the boil but still ended up with only 23 IBUs. Tasted amazing, though faded to nothing within 3 weeks.

To the American hop obsession thread hijack:
Check out San Diego.
Some very technically proficient brewers (AleSmith, Green Flash, Port Brewing, and yes, even Stone) with 10-20 years experience who can brew anything they like. 
They ain't trying to hide nuthin', they want to add more hops.

[ColMack]

Thanks guys.  I'll try that 30 mins at flameout, never really tried that before as that tends to be the time of the day I'm eager to get finished up.

That really escalated quickly!  I was starting to feel guilty about liking the taste of hops!

[Dunkel]

If you're letting the hot wort sit for thirty minutes before cooling, are you not encouraging dimethyl sulphide off-flavours?

[Eoin]

If you're letting the hot wort sit for thirty minutes before cooling, are you not encouraging dimethyl sulphide off-flavours?

Leave the lid off. In 30 minutes it won't have cooled enough to be an infection risk and DMS will not be produced in that period and it will remain volatile if it is and just off gas.