Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > General Techniques > Flameout v. dryhop

Reply
 
LinkBack Thread Tools
Old 12-05-2012, 01:27 PM   #21
DustBow
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Cincy, OH
Posts: 655
Liked 21 Times on 19 Posts
Likes Given: 3

Default

Quote:
Originally Posted by Robin0782 View Post
This guy did 2 batches, one with nothing but FWH and then dry hops. The other beer with FWH, then hops at 15, 10, 5, flameout, but no dry hops at all.
yeah, those 2 beers would have to come out different...how can you compare dry hops and flame out additions when you are also adding 15/10/5 minute additions into the mix?
__________________
"Brewers make wort, yeast make beer."

"Brewing beer is neither complicated nor expensive. It's the responsibility of the brewer to make it as complicated and expensive as their spouse & budget will allow."
DustBow is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2012, 01:35 PM   #22
passedpawn
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 18,308
Liked 3082 Times on 1937 Posts
Likes Given: 2617

Default

If I want big hop flavor and aroma, and I almost always do, I do both.

__________________
I'd love to change the world
But I dont know what to do
So Ill leave it up to you
passedpawn is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2012, 02:27 PM   #23
philosofool
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Posts: 82
Liked 11 Times on 7 Posts
Likes Given: 1

Default

Not all of the hop aromas contributed by late hop additions will be lost in fermentation. Some will. But many, if not most, of the commercial beers you drink that aren't IPAs are not dry hopped.

Overall, I think you need more hops to get the same level of aroma with late kettle additions, but a 1oz. addition will contribute some hop aroma and a two ounce addition will contribute a lot. Also, because of chemical reactions that take place when the oils are heated, you will get different aroma because different compounds will be present at the end.

Also, I disagree that dry hopping doesn't add hop flavors. In my experience, it does, and they can be quiet lovely.

__________________
philosofool is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2012, 10:14 PM   #24
CRoth36
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Laramie, WY
Posts: 132
Liked 18 Times on 16 Posts
Likes Given: 13

Default

Hops aren't as simple as a lot of people try to make them. Hoping at flameout will add aroma as as flavor and even a little bit of bitterness. This all depends on how you do it. As mentioned in previous posts there are many different ways of adding hops at flameout. Hops contain many different oils which contribute to taste and aroma. Some of these oils boil off fast while some stick around longer. Two beers with the exact same hops used just in different additions can often produce very different beers. I personally like to add hops at the start of the boil, last 15 min, last 5 minutes and then at flameout. At flameout I kill the flame and add hops. I then vigorously stir the kettle, replace the lid and sit back, relax and have a beer. Typically I let it sit for around 20 min and then start cool down with an immersion chiller. Then I may or may not dry hop later on. Just try to remember hops can produce many different flavored and aromas and not just the two or three described in their description. Experimenting with hops is often fun and can often lead to a favorite flavor/aroma desired.

__________________

Mmmmmmmmmm beer

CRoth36 is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2012, 10:25 PM   #25
mooshimanx
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: san diego, california
Posts: 215
Liked 20 Times on 17 Posts
Likes Given: 6

Default

Because the oil profile contributed to the beer via unheated hops and dry hops is totally different. And at the risk of sounding cheeky, if flameout additions didn't do anything, I think brewers would have noticed by now.

__________________
mooshimanx is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2012, 10:48 PM   #26
Krovitz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Quincy, MA
Posts: 585
Liked 123 Times on 74 Posts
Likes Given: 64

Default

Quote:
Originally Posted by DustBow View Post
Don't many of the pro breweries do big hop additions during a whirlpool period after the boil but before actual chilling?
I've heard this too and the whirlpool period can last for hours before the beer is cooled.
__________________
Krovitz is online now
 
Reply With Quote Quick reply to this message
Old 12-05-2012, 11:45 PM   #27
Robin0782
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Indiana
Posts: 203
Liked 10 Times on 7 Posts
Likes Given: 2

Default

Quote:
Originally Posted by mooshimanx View Post
And at the risk of sounding cheeky, if flameout additions didn't do anything, I think brewers would have noticed by now.
That's a good point. My personal curiosity is if the flame out hops will be noticed in any way, if you also dry hop the beer heavily (as I tend to do for my IPAs). I feel like the dry hops will overshadow whatever you might get from flame out, but I certainly could be wrong. My next two batches of IPA will solve this, for me and my purposes. Unfortunately I am planning a couple of other brews before I get to it.
__________________
Kegged: Pacifica Pale Ale - 5.5% ABV.
Primary: Hazy Oat Citra IPA.
Future Brews: Robust Porter. Citra Saison. Centennial & Simcoe IPA.
Robin0782 is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2012, 11:48 PM   #28
bottlebomber
Feedback Score: 4 reviews
Recipes 
 
Join Date: Apr 2011
Location: ukiah, CA
Posts: 14,247
Liked 2640 Times on 2068 Posts
Likes Given: 293

Default

My hunch is that the flameout hops probably give the aroma some "staying power".

__________________
bottlebomber is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2012, 08:15 PM   #29
mikeho
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Boston
Posts: 135
Liked 13 Times on 11 Posts

Default

Another point of reference, after comparing the beer with no flameout hops and the beer with no dry hop, James Spencer (of Basic Brewing) mixed them both together. The point being, there is a reason why we do both flameout and dry hop, it tastes better.

__________________

Primary: Simcoe APA, Smoked Porter
Bottled: Brown Ale, Imperial Red, Simcoe/Columbus APA, Breakfast Stout, Barleywine

mikeho is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Should I dryhop a kit? xfade Beginners Beer Brewing Forum 4 01-01-2011 11:34 PM
Re-dryhop? borden Beginners Beer Brewing Forum 2 11-14-2010 05:49 PM
How much to dryhop? mychalg9 Recipes/Ingredients 5 11-13-2010 09:27 PM
Oak? Dryhop? or Both? pava General Beer Discussion 3 02-21-2009 02:13 AM
bag my dryhop? natefitz General Techniques 13 03-06-2007 10:08 PM