I think after operating a hop stand at 85°C without a tube, brewers allow for 20 minutes of natural cooling prior to hop removal. The hops, which are typically housed in a pouch or spider, are then allowed to rest for 24 hours. A water-friendly brewing approach is emphasized, however, the duration for hop contact isn't specified to achieve flavor infusion. thanksSo how long do you leave the hops in for? Assuming they're in a bag or spider?