PotreroHill
Member
When pouring my cooled wort into me fermenter, I poured all the hops floating in the wort into the fermenter. Is that a big no no?
One school of thought, I have read, is that if you dump the hops into the primary, you will get more hop utilization. I will see as I dumped everything from my Pale Ale boil into the primary. I will be kegging it later today if time allows.
The problem with that train of thought is that you have to boil hops to extract the bittering acids, and after I think it's 30 minutes you destroy most of the flavor of the hops too.
My money is on no real change.
What about the affect on late edition hops for flavor? Many styles call for hop additions with 10 min or 5 min left on the boil time, even at flame out.The problem with that train of thought is that you have to boil hops to extract the bittering acids, and after I think it's 30 minutes you destroy most of the flavor of the hops too.
My money is on no real change.
What about the affect on late edition hops for flavor? Many styles call for hop additions with 10 min or 5 min left on the boil time, even at flame out.
Yes, I had that thought about the time that hit the Submit Reply button. So I guess my real question is, Is there a benefit to the aroma to leave the hops in as you transfer to the primary?that's for aroma and flavor NOT for bitterness. Not much AAUs are isomerized in that time. Those are added, as our many spices so late so their volitile oils that impart flavor and aroma are not boiled off.
The problem with that train of thought is that you have to boil hops to extract the bittering acids, and after I think it's 30 minutes you destroy most of the flavor of the hops too.
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If that is true, then why do late addition hops provide IBUs?
Why do recipes call for different hops at 60minutes?
How can a beer be made with only late addition hops if they provide no bitterness?
Really late addition hops don't add any IBU, and by "really late" I mean 0min and dry hopping. Of course one would argue that a 0min hop addition will add a tiny bit of bittering because the wort is not cooled below the point where the AA can be isomerized fast enough to prevent it. It's so minuscule that it's not worth calculating toward bittering unless of course it takes you a while to chill your wort. That's why no-chill brewing uses less hops, you get more bittering out of late addition hops because your wort stays hotter for longer, hence more isomerization and more bitterness.
Most recipes call for different hops because they use a higher AA hop for bittering because it's cheaper to bitter with 1oz 10%AA hop than 2oz 5%AA hops. Most will use "compatibly flavored" hops for bittering because why muddy the waters if you don't have to. If all you had on hand was a contrasting hop for bittering, I'd use it, but I haven't had the need. Maybe someday I'll brew 2 identical beers accept for the bittering hop and see what, if any, difference there is.
It's not that they don't provide any bitterness at all, they just provide less. If you only late addition hop, say 20min-0min every 5, you will use twice or more the hops to achieve the same bitterness.
I'd recommend BeerSmith or similar and really start playing around with some recipes from the board and see how each hop addition changes the IBU
Haha, guess those where leading questions huh?
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