Side effects to not straining hops
I've just made a batch and that I've made before and thiss one seems way more hoppy to me. I'm wondering first of all how good my memory is and second of all how much me change in procedure may have affected things.
One I strained the hops before filling the carboy and the other (the more hoppy one I believe) I did not strain and left them in for fermentation. I chilled the wort to settle the trub and make for and easier racking and then all the hop residue was left behind.
Will that procedure result in more hoppiness?
Neither. Hop bitterness is not extracted unless the wort is boiling, and only up to a set maximum anyway (usually 70 minutes of boiling). So, once the wort isn't boiling, no bitterness is extracted.
The hoppier beer may have higher AAU percentages- that is, stronger hops.
I don't strain my wort unless I have a ton of hops that will take up too much room in my fermenter.
that's what I thought.
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