Aromatic Additions

Do the aromatic additions "taste" deplete over time as it does with dry hopping? And is there a difference in it's staying power from a 5 min addition to a 0 min addition? Or does it all deplete over time anyway? At different rates?

Anyone?

Five minute addition compared to 0 minute addition; five minutes adds some bittering along with the aroma. Aroma additions at 0 minutes are comparatively fleeting. Compare it to chopped parsely. The parsely left on the cutting board for half a day will have less aroma than when freshly chopped. Luckily in a capped bottle or in a keg aroma additions last much longer. How much longer depends upon the brew they are in. The aroma additions in a highly hopped brew will seem to be depleted sooner than in a brew that is less hop forward bittered.

So the aroma dissipates even from a 5 min addition?
Is there really any difference between a 0 min addition and dry hopping?

rodwha said:

So the aroma dissipates even from a 5 min addition?
Is there really any difference between a 0 min addition and dry hopping?

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You'll isomerize some alpha acids with a 0 minute addition due to the heat of the wort; dry hopping is simply an oil extraction process. Many folks are having great success replacing dry hopping with the hop stand technique whereby hops are added to the post-boil wort at 180F and allowed to stand there for 20-60 minutes. I'm definitely a fan of this method.

So isomerized alpha acids will be locked into the beer?
I ask because I've been intending on stashing a 6 pack of each beer for some time (>year), but it wouldn't be worthwhile if I lose some of what my beer was intended to be, such as with an IPA.

IPA's are best young if all your looking for are the hop notes they will fade in time bringing other flavors to the fore front.

"...whereby hops are added to the post-boil wort at 180F and allowed to stand there for 20-60 minutes."

I thought the wort needed to be cooled down quickly? I add my extract or honey after flame out, and so I've not done any 0 min additions, and have changed them to 5 min additions because I've wanted to chill my wort down as quickly as possible.

rodwha said:

"...whereby hops are added to the post-boil wort at 180F and allowed to stand there for 20-60 minutes."

I thought the wort needed to be cooled down quickly? I add my extract or honey after flame out, and so I've not done any 0 min additions, and have changed them to 5 min additions because I've wanted to chill my wort down as quickly as possible.

Click to expand...

This is one of those conflicts many are expressing with hop stands... only time will tell