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Old 03-15-2013, 02:40 PM   #21
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Cool posts. Thanks for the pictures (and for them being creative and well shot instead of a blurry cell phone picture). I am about to do an Am. Barley Wine with lots of hops. I'm planning to do First Wort Hopping, then a 120 minute boil. There are additions during the last 30 minutes, but then 4 oz. for whirlpool (and 4 in secondary). I'll look back here for some updates when you get to taste this. Cheers.



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Old 03-15-2013, 06:16 PM   #22
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One thing I forgot to post is how fast the temperature dropped after the heat was turned off.

I've had no experience with cooling times as I've always been a "lid on at flameout and chill ASAP" type of guy because (up until now) this is what I had read was the best thing to do to "lock in" hop flavours and aromas. (Similar to what you do with a Hop Back where wort flows through hops and contact time is minimal).

Here's what I observed in 12 gallons of wort (post-boil), ambient indoor temp of 65F. The lid was off at all times, the wort stirred gently every 10 mins.

00:00 - Upon turning off the power the temp dropped from 210F to 208F almost immediately.

01:00 - Added 6 oz of room temp hops. Temp dropped to 206F.

03:00 - Temp at 203F

08:00 - Temp at 196F

13:00 - Temp at 192F

25:00 - Temp at 182F

30:00 - Temp at 178F. Added second dose (10 oz) of hops.

30:00 to 80:00 - At this point I set the boil kettle to 170F to avoid going any lower. The temperature settled out at 170F and stayed there for the rest of the hop stand with the boil kettle element firing periodically. The firing of the element does not create a violent boil or stir, just enough movement to keep the hops moving around without me having to stir as much.

Kal



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Old 03-15-2013, 06:45 PM   #23
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Quote:
Originally Posted by kal View Post
I've had no experience with cooling times as I've always been a "lid on at flameout and chill ASAP" type of guy because (up until now) this is what I had read was the best thing to do to "lock in" hop flavours and aromas. (Similar to what you do with a Hop Back where wort flows through hops and contact time is minimal).

I thought the reason to chill ASAP and quickly was to get a good cold break and to get the wort below the temp ranges that bacteria and mold like.

What kind of cold break did you get once you did start cooling?
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Old 03-15-2013, 06:58 PM   #24
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What kind of cold break did you get once you did start cooling?
Good question! I actually did not think of paying attention to it as I forgot that it may be completely different. Lookin at my pictures now it's very hard to tell as none of the pictures show it and I tend to always ferment in plastic fermentation buckets.

Normally I do get extremely large fluffy cold break as I do quick 1-pass CFC chilling. Darn. I should have paid more attention to this. Sorry!

I did finding chilling from 170F to pitch (~65F) to be much faster. I open up my water line 100% and then adjusting the wort flow rate to get the final wort temp I want, and was able to chill much faster than if the wort was near 212F.

I'll have to see if the beer develops any chill haze. It could be that going from 170F to 65F very fast is enough of a temp swing.

Kal
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Old 03-15-2013, 07:44 PM   #25
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Old 03-15-2013, 07:44 PM   #26
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What's the thought behind a 90 minute boil if you're not going to have any boil hops? Melanoidin formation/wort carmelization? Seems like you probably could have gotten away with shorter, and if this "no boil" hopping produces a nice beer it might be a good way to have a short brew day.

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Old 03-15-2013, 09:12 PM   #27
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Vigorous rolling boil has now started and will continue for 90 minutes. It's mostly 2-row so a 60 minute boil would normally be fine, but given that the wort will be chilled lightly after boil when hops are added, I'm going to boil longer to minimize SMM/DMS as much as possible.
That is why Kal did that in his own words.
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Old 03-16-2013, 02:16 PM   #28
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Thanks for doing this brew experiment, very interested in your results.

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Old 03-16-2013, 02:54 PM   #29
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thanks for doing this brew experiment, very interested in your results.
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Old 03-18-2013, 01:51 AM   #30
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I recently did a similar experiment, except I didn't add any mash hops. I did a split batch, half of which (2.5 gallons) received 3 oz of hops held at 200F for 30 minutes, and half of which received 3 oz of hops held at 175 for 30 minutes. The 200 beer was plenty bitter, maybe 40 IBUs. The 175 beer was markedly less bitter, but certainly not cloyingly sweet—maybe 25 IBUs. The 175 beer had more hop aroma.



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