Hydrocarbons: Noble hops

eschatz · Jul 24, 2008

So I'm reading Brew Chem 101 by Lee Janson. (I never took chem in highschool or college) Has anyone read this book? I've found some interesting things in it. Pg. 23 makes me wonder why so many people dry hop with high alpha hops instead of larger quantities of Nobles. This book is pretty dry, which I like. Anyone ever get anything out of it? :mug:

beerthirty · Jul 24, 2008

I'm no expert. when dry hopping the alphas get left behind hence no bittering. there is usually a correlation between aphas and the aromatic oils that produce aroma and flavor.

cheezydemon · Jul 24, 2008

Sorry, I don't own the book.

WTF DOES IT SAY?????????

eschatz · Jul 24, 2008

It says that Hydrocarbons include Humulene, which gives hops their elegant refined taste and aroma. These hyrdos are found in the Nobles. ... The flavors and aromas of these hydrocarbons are most likely only present when dry hopping. That's the meat and potatoes of the paragraph. Pg. 22-23.

GilaMinumBeer · Jul 24, 2008

I have it and have read it a few times and refer to it often but, sadly, retain little of what it teaches.

beerthirty · Jul 24, 2008

eschatz said:
It says that Hydrocarbons include Humulene, which gives hops their elegant refined taste and aroma. These hyrdos are found in the Nobles. ... The flavors and aromas of these hydrocarbons are most likely only present when dry hopping. That's the meat and potatoes of the paragraph. Pg. 22-23.

the hydrocarbons are the volatile aromatic oils that are boiled off when using hops for bittering. When dryhopping the oils are retained giving flavor and aroma. perhaps I dont understand what you are asking.

Hydrocarbons: Noble hops

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Hydrocarbons: Noble hops

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

eschatz

Well-Known Member

beerthirty

big beers turn my gears

cheezydemon

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eschatz

Well-Known Member

GilaMinumBeer

Half-fast Prattlarian

beerthirty

big beers turn my gears

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