Late Addition/Hop Utilization - Page 3

poto101 · 02-16-2011, 02:41 PM

Quick question about LA extract.

If you add it with 15 minutes left in the boil, wouldn't that cause the water to cool down and stop boiling? In this case, would you add aroma/finishing hops at this time when the water is not boiling, or would you wait for the water to boil up again and then resume your 60 minute boil time clock and add hops based on the actual time of boiling?

Thanks!

tagz · 02-18-2011, 12:11 AM

I usually stop my clock. Then once I resume boil in 2-3 minutes, I add my 15 minute additions.

duckmanco · 02-18-2011, 02:36 AM

Its for that reason that I know do my late LME addition at flameout. It allows me to kill the burner without having to relight it, and I don't worry about scorching it because the flame is done with and won't be put back on the kettle. Haven't had any problems yet, and I am always down for MORE percieved bitterness.

poto101 · 02-18-2011, 02:50 AM

Thanks guys! I did a Late Extract Addition to a Red Ale last week and didn't know the answer to this question so I just did it at flameout.

Encinoman · 02-18-2011, 06:46 AM

So confused, time to RDWDAHB...I just had someone say something to me on my last thread telling me that ABV effects hop utilization, along with doing a full boil. Now thinking that I have learned from that, thinking its the best method, I come to this thread to find different.

I have done 6 partial boil extract batches and have been very satisfied with my results. However, I haven't done a beer yet where I am really focused on upping IBU's or bitterness.

I guess what I am asking is if these methods are really ONLY effective for brewing the more bitter beer. Or if it actually improves the overall, flavor of the beer. Many don't want their Hefes or Commons on the bitter side, especially if they are beers that are reflecting fruit aromas/flavors (e.g. Pumpkin ale, Apricot Hefe, etc.). My first Hefe was brown, when it should have been more of a gold color and a late extract add might have helped this, but if it meant my beer being more bitter, it might have not been appropriate for the the beer I was trying to create.

I'm Babbling a little but my head is spinning a bit over this now.

duckmanco · 02-18-2011, 02:58 PM

If it were me I would probably only do it for hoppier beers, which luckily for me right now, is literally all I brew. I on an IPA kick for 4 or 5 in a row right now, CDA's, IPA's, IIPA's etc. where if I can get some extra bitterness, whether percieved or actual, is ALWAYS useful.

For a less hoppier brew, I think I would try to increase my boil size (it takes some attention and doing, but I can keep 4 gallons at a boil in a 5 gallon pot) and maybe use all the extract up front. I guess you'd have to way out how you feel about color/bitterness.