wendelgee2
Well-Known Member
Hey folks,
I was reading through Ray Daniels' book on designing great beer, and it was mentioning a) that there are a LOT of flavors and aromas attributable to myrcene and myrcene oxidation products and b) myrcene boils at 165 F.
So, wouldn't this argue for a late hop addition as the wort is chilling and hits 165, so you extract the myrcene but don't boil it off?? Like a really early dry hop?
Has anybody tried this?
Will the fermentation process just scrub away all of the deliciousness and make this bit of trickery moot?? I'm figuring there is a good risk of infection at that temp, so it'd be best to use some vodka (or whatever) to make a hop tonic.
What do you think?
Thanks.
I was reading through Ray Daniels' book on designing great beer, and it was mentioning a) that there are a LOT of flavors and aromas attributable to myrcene and myrcene oxidation products and b) myrcene boils at 165 F.
So, wouldn't this argue for a late hop addition as the wort is chilling and hits 165, so you extract the myrcene but don't boil it off?? Like a really early dry hop?
Has anybody tried this?
Will the fermentation process just scrub away all of the deliciousness and make this bit of trickery moot?? I'm figuring there is a good risk of infection at that temp, so it'd be best to use some vodka (or whatever) to make a hop tonic.
What do you think?
Thanks.