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Old 02-06-2010, 05:40 PM   #1
ArtVandelay
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Default Dry hopping vs. adding at flame out

Last night I did a partial boil extract and got a bit drunk while doing it. Because of my drunkness I accidentally added all my LME at the start of the boil instead of doing a late addition. Doing this messed with my IBU I had calculated perfectly. Right after I realized my mistake I recalculated in Beersmith and figured if I threw the rest of my hops in for the rest of the boil, I'd get my IBU's back close to where I wanted them. To do this I had to sacrifice the hops for my 15 min addition and flame out addition. I thought this would be worth it since I have only one chance to get the bitterness and I could always just dry hop later for some more aroma.

So my question is, what really the difference in aroma/flavor between adding hops right at the end of the boil vs. dry hopping?

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Old 02-06-2010, 06:35 PM   #2
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This is a good question! I'm interested in the answer, too.

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Old 02-06-2010, 08:04 PM   #3
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There are two factors: extraction and boil-off. A flavor add gives time to extract almost all hop oils, but the lighter ones are lost. Dry hopping only extracts the very lightest oils, but there's no boil-off.

Dry hopping is NOT a substitute for flavor/aroma and flameout adds. I learned this the hard way, years ago. Just like chocolate sprinkles on your cupcake do not make up for a lack of frosting. You can boil hops 5 minutes and add the tea to your fermenter. Read about "hop tea" for more info. "French press" is another good search term.

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Old 02-09-2010, 12:52 AM   #4
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And you wanted to be our latex salesman??

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Old 02-09-2010, 01:10 AM   #5
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Quote:
Originally Posted by Pickngrin View Post
And you wanted to be our latex salesman??
Haha, well played. I forgot my SN was a seinfeld reference.
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Old 02-09-2010, 01:14 AM   #6
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Thanks! Glad it didn't fall on deaf ears/fingers.

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