bja
Well-Known Member
At what temperature does bittering compounds stop being extracted from the hops?
Temp and bittering hops
- Thread starter bja
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
OP
OP
bja
Well-Known Member
Thanks, I had assumed that it was much lower than that.
maida7
Well-Known Member
The flavor and aroma compounds can be extracted at any temp. For example dry hoping can be done at cool temps.
But for those compounds to be isomerized into bittering requires high temps like boiling.
But for those compounds to be isomerized into bittering requires high temps like boiling.
OP
OP
bja
Well-Known Member
The reason I asked is, I've brewed several times using late hops additions and it seems that I don't get much flavor and aroma. I thought it may be that I'm not chilling fast enough, but I'm getting below 190 in a matter of a couple minutes. I guess I just need to use more hops.
Got Trub?
Well-Known Member
How late and how much are you adding? Some of the volatile compounds that we associate with hop flavour and aroma will quickly dissipate at 212F.
GT
GT
maida7
Well-Known Member
simple solution is use more hops
Tread82
Well-Known Member
You have to think of hops as being two different ingredients: bittering and favor/aroma. The alpha acids isomerize in the boil, but the flavor and aroma oils are driven off by heat. The oils have a broad range of weights and the lighter they are, the more easily they dissolve and dissipate. That's why dry hopping is so important for maximizing aroma.
maida7
Well-Known Member
That's a good way to think about it.
Have a read through this article it may give you some ideas for your next batch
Similar threads
Latest posts
-
-
-
-
-
☕ Coffee ☕: Ingredients, Roasting, Grinding, Brewing, and Tasting
- Latest: redrocker652002