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Old 03-28-2013, 11:44 PM   #21
eric19312
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0 min additions are fantastic in hoppy ales. I've been taking the pot off, starting the chiller, then adding the hops when temp gets below 200. I continue running the chiller while stirring down to about 185. Then chiller off, stir every 5-10 min, but otherwise let it steep for 20-30 min. Then turn the chiller back on. Strain all the hops out at the end on way into fermentor.

Do a search on Hop Bursting and/or Hop Stand and read what the experts are doing.



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Old 03-28-2013, 11:46 PM   #22
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Originally Posted by eric19312 View Post
0 min additions are fantastic in hoppy ales. I've been taking the pot off, starting the chiller, then adding the hops when temp gets below 200. I continue running the chiller while stirring down to about 185. Then chiller off, stir every 5-10 min, but otherwise let it steep for 20-30 min. Then turn the chiller back on. Strain all the hops out at the end on way into fermentor.

Do a search on Hop Bursting and/or Hop Stand and read what the experts are doing.
I call it the 'stirpool addition'.


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Old 03-28-2013, 11:58 PM   #23
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I was waiting for you to try since it was your challenge. It always helps when someone understands what they are saying before they flat out deny someone elses assertions.

It is widely accepted that hops' alpha acids do not isomerize when wort is below 170 F. This includes warm aroma steep/whirlpool hops and dryhops...

Now... explain why you think this is not the case
I have the lab at Hop Union test my beers for ibu's and the most recent has 28 ibu's in the boil as tested before dry hopping. The lab analysis post dry hopping says its 60 ibu's so it must be the magic ibu fairy visiting while im dry hopping?
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Old 03-29-2013, 01:48 AM   #24
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Originally Posted by hydromaddicted

I have the lab at Hop Union test my beers for ibu's and the most recent has 28 ibu's in the boil as tested before dry hopping. The lab analysis post dry hopping says its 60 ibu's so it must be the magic ibu fairy visiting while im dry hopping?
This is pretty interesting. I would like to try this out sometime.
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Old 03-29-2013, 06:14 PM   #25
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I have the lab at Hop Union test my beers for ibu's and the most recent has 28 ibu's in the boil as tested before dry hopping. The lab analysis post dry hopping says its 60 ibu's so it must be the magic ibu fairy visiting while im dry hopping?
Did you account for any hops added during a long whirlpool steep above 170 F? Or did you just pull a sample directly after the boil and send it in for analysis?

Despite your belief that dryhops are magically adding IBUs, science also says that hop alpha acids do not isomerize above 170 F. Therefore, additions below this temperature do not contribute any IBUs. This has been scientifically tested hundreds of times.

So the results that one person received in a lab sample for testing IBUs in a particular wort would probably not be the same for everyone else. And testing IBUs in wort is not equivalent to testing IBUs in the finished beer; it changes slightly over time. I would've liked to have seen the IBU results for the finished beer with no dryhops vs. the same beer with dryhops.
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Old 03-30-2013, 11:31 AM   #26
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Some people have an issue separating the terms "IBUs" and "bitterness". My opinion based on research and overall brewing experience is that when adding hops at any point in time (boil, whirlpool, dry hop), you get what a lot of people call "perceived bitterness". I don't believe that you are actually changing the iso-alpha acid levels in the beer, but you are changing the taste/flavor/sensory reaction of how you perceive the beer.

To the point of the OP and the recipe, I agree with bobbrews that more hops are generally better for an IPA, especially if you're aiming to make something similar to most of the popular examples in the style (Pliny, Heady, Zombie Dust...), but you can make a perfectly drinkable beer without adding 10-14 ounces of hops in one beer. It just won't be that perfect combination of mouth coating resin, citrus, tropical goodness that the best commercial IPAs are. It depends on what you're going for and how much you're willing to spend to get there.

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Old 03-30-2013, 02:48 PM   #27
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Some people have an issue separating the terms "IBUs" and "bitterness".
This is not the case here. It was clearly stated, beginning in posts #9 & 10, that the topic was focused on the bitterness achieved from IBUs and Hop Isomerization.

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My opinion based on research and overall brewing experience is that when adding hops at any point in time (boil, whirlpool, dry hop), you get what a lot of people call "perceived bitterness".
My experience is the opposite in regard to late hops and dryhops. When you focus on hopbursting and huge dryhop additions, you're effectively making an IPA less bitter and harsh and more juicy/sweet/fruity. There comes a point where it can actually taste more like hop juice vs. beer.


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