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07-24-2008, 02:38 PM
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#1
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Senior Member
Join Date: Dec 2007
Location: Terre Haute, IN
Posts: 3,470
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Hydrocarbons: Noble hops
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So I'm reading Brew Chem 101 by Lee Janson. (I never took chem in highschool or college) Has anyone read this book? I've found some interesting things in it. Pg. 23 makes me wonder why so many people dry hop with high alpha hops instead of larger quantities of Nobles. This book is pretty dry, which I like. Anyone ever get anything out of it? 
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play the bass, brew the beer
What's tappening? :D
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07-24-2008, 02:44 PM
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#2
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big beers turn my gears
Join Date: May 2008
Location: Phoenix AZ
Posts: 2,653
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I'm no expert. when dry hopping the alphas get left behind hence no bittering. there is usually a correlation between aphas and the aromatic oils that produce aroma and flavor.
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Quote:
Originally Posted by the_bird
"I've got a fever... and the only prescription is, MORE CARBOYS!"
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primary- Tangerine Dream, SWMBO slayer,
serving- amber ale hop experiment #6, Roggenbier, apfelwine
planning- Cru?
conditioning- 9/9/09 barleywine
Drink water?... Never, fish fornicate in it.--- W.C. Fields
Most problems can be solved with the proper application of force.
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07-24-2008, 02:46 PM
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#3
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Senior Member
Join Date: Jun 2007
Location: The "Ville"
Posts: 1,921
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Sorry, I don't own the book.
WTF DOES IT SAY?????????
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BOTTLED: "Route 66 IPA" 7% ABV, "Dave's Imperial Stout" 12% ABV , "Spider Imperial Stout" 9%ABV , "Mutt Irish Ale" 7% ABV, "Sorta Sierra" IPA's 4.4% ABV, "Habanero Ales" 5.5% ABV, "Pumpkin Seed Ale" 5.5% ABV , "Marzen" Lager, "Step child Ale",
PRIMARies: "Caramel Amber" , "Black Porter"
SECONDARIES:1 :"Miller Ale"
On DECK: Another Russian Stout
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07-24-2008, 02:49 PM
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#4
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Senior Member
Join Date: Dec 2007
Location: Terre Haute, IN
Posts: 3,470
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It says that Hydrocarbons include Humulene, which gives hops their elegant refined taste and aroma. These hyrdos are found in the Nobles. ... The flavors and aromas of these hydrocarbons are most likely only present when dry hopping. That's the meat and potatoes of the paragraph. Pg. 22-23.
__________________
play the bass, brew the beer
What's tappening? :D
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07-24-2008, 02:53 PM
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#5
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Tactical Prattlarian
Join Date: Jan 2008
Location: Oblivion
Posts: 38,056
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I have it and have read it a few times and refer to it often but, sadly, retain little of what it teaches.
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07-24-2008, 04:07 PM
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#6
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big beers turn my gears
Join Date: May 2008
Location: Phoenix AZ
Posts: 2,653
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Quote:
Originally Posted by eschatz
It says that Hydrocarbons include Humulene, which gives hops their elegant refined taste and aroma. These hyrdos are found in the Nobles. ... The flavors and aromas of these hydrocarbons are most likely only present when dry hopping. That's the meat and potatoes of the paragraph. Pg. 22-23.
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the hydrocarbons are the volatile aromatic oils that are boiled off when using hops for bittering. When dryhopping the oils are retained giving flavor and aroma. perhaps I dont understand what you are asking.
__________________
Quote:
Originally Posted by the_bird
"I've got a fever... and the only prescription is, MORE CARBOYS!"
|
primary- Tangerine Dream, SWMBO slayer,
serving- amber ale hop experiment #6, Roggenbier, apfelwine
planning- Cru?
conditioning- 9/9/09 barleywine
Drink water?... Never, fish fornicate in it.--- W.C. Fields
Most problems can be solved with the proper application of force.
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