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Home Brew Forums > Home Brewing Beer > General Techniques > presoaking dry hops to remove chlorophyll
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Old 01-25-2013, 11:28 PM   #11
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Originally Posted by MattHollingsworth View Post
Anybody doing any special techniques to remove unwanted grass character when dry hopping, like steaming or presoaking your hops in warm water?

Not talking about limiting contact time, talking about any other techniques.

Anyone?
The cut grass smell comes from the alcohol cis-3-hexenol. Chlorophyll doesn't have a particularly grassy taste and I doubt it could be practically removed...imagine all that green color gone from the hops.
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Old 01-25-2013, 11:30 PM   #12
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chlorophyll??? More like borophyll
no i will not make out with you!
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Old 01-26-2013, 12:26 PM   #13
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The cut grass smell comes from the alcohol cis-3-hexenol. Chlorophyll doesn't have a particularly grassy taste and I doubt it could be practically removed...imagine all that green color gone from the hops.
Didn't know about. Thanks for the info.

Found this:

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In beer, this happens most frequently when old hops are used particularly if they haven’t been dried thoroughly or stored properly.
http://beersensoryscience.wordpress....cis-3-hexenol/
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