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Old 12-03-2012, 02:15 AM   #1
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Default Flameout v. dryhop

I've been a homebrewer for quite a few years now, and I've made hundreds of gallons to date. One of the concepts I still don't have a grasp on is the flameout hop addition. If I understand it correctly, it is essentially an "aroma" addition. Why bother? A lot of that aroma will be lost through the airlock during primary fermentation. If that line of thinking is correct, why not save your flameout addition and dry hop a week to ten days before bottling? What is gained by adding hops at flame out that can't be achieved by dry hopping?

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Old 12-03-2012, 03:13 AM   #2
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The only thing I've come up with (had the same question) is subtle differences make all the difference. full boil = only bitterness, partial boil = bitterness/taste/aroma (amount of each dependent on time in boil, flame out = taste and aroma (probably even a little bitterness since its sitting in near boiling water for Xmin while being cooled), Dry hop = mostly aroma

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Old 12-03-2012, 03:21 AM   #3
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Why indeed. I do a bittering addition and a 15 minute addition for every beer I brew that is to have some kind of a hop profile. If I want aroma I dry hop. There is no way to get that quality with kettle hops so you're just wasting them at that point IMO.

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Old 12-03-2012, 03:31 AM   #4
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Think about dropping a tea bag into cold water; you'd get the essence, but you'd get a heck of a hot more steeping in warm water. That's the thought here. Yes, you lose a lot during fermentation, but not everything. Some of the resiny mouthfeel hoppiness sticks around that completes the dry hop, IMO.

Also, I don't add right at flameout...I add during chilling ~160 degrees....think "warm-steeped hops".

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Old 12-03-2012, 03:33 AM   #5
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Interesting question. Sub'd.

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Old 12-03-2012, 03:36 AM   #6
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Quote:
Originally Posted by TyTanium View Post
Think about dropping a tea bag into cold water; you'd get the essence, but you'd get a heck of a hot more steeping in warm water. That's the thought here. Yes, you lose a lot during fermentation, but not everything. Some of the resiny mouthfeel hoppiness sticks around that completes the dry hop, IMO.

Also, I don't add right at flameout...I add during chilling ~160 degrees....think "warm-steeped hops".
hmmm. I'll have to try that on a repeat recipe and see if I can tell the difference. Makes more sense to me than at boiling temps.
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Old 12-03-2012, 09:24 PM   #7
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What I've noticed is that late hop addictions are less intense in hop aroma but they tend to remain into the beer longer compared with dry hop...

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Old 12-03-2012, 09:36 PM   #8
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Basic Brewing just answered this question in the Nov. 29, 2012 episode.
http://www.basicbrewing.com/index.php?page=radio

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Old 12-04-2012, 12:26 AM   #9
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Quote:
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Basic Brewing just answered this question in the Nov. 29, 2012 episode.
http://www.basicbrewing.com/index.php?page=radio
Any way someone can sum up the episode? I don't have the resources to listen in right now.
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Old 12-04-2012, 12:32 AM   #10
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Quote:
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Any way someone can sum up the episode? I don't have the resources to listen in right now.
Yep, in short a guy did an experiment: one batch with late hops additions with no dry hops, and the exact recipe with no late additions but added equal hops to dry hopping. Ended up with two good but very different beers. Moral to the story is it still comes back to "do what works and tastes best to you". Also to say that late hops is not necessarily "wasting" your hops, but is going to add different characteristic to your beer than dry hopping alone.
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