Dougan
Well-Known Member
Hey all,
My current setup is not complete but still functional. One of the things it's lacking is a great cooling system. I still brew with it and get good beer... just takes awhile to cool. Hopefully I'll have this remedied soon, but it's not like that one imperfection is going to get me to stop brewing...
Bitterness from hop additions, of course, depends on boil time... isomerization and all that, I get it. Now the 60+ minute hops are pretty much fully utilized and won't be affected by minor changes. But in late-hopped beers, you'll see recipes with additions at 15, 10, 5, 1, 0 (flameout). Obviously there is a noticeable distinction here, otherwise there wouldn't be so many hop additions.
So my question is, does the bitterness really stop getting extracted the moment you turn off the flame? Or do the hops continue to slowly provide more bitterness the longer the wort still is hot? For some reason I don't see it being something that turns "on" at 210 degrees but doesn't happen at all at 205 or something.
I guess the short version of what i'm asking here is, if I boiled a 10 gallon batch, cooled 5 gallons quickly and 5 gallons slowly, fermented them separately under like conditions, would I expect the slower-cooled one to have more IBUs than the other?
My current setup is not complete but still functional. One of the things it's lacking is a great cooling system. I still brew with it and get good beer... just takes awhile to cool. Hopefully I'll have this remedied soon, but it's not like that one imperfection is going to get me to stop brewing...
Bitterness from hop additions, of course, depends on boil time... isomerization and all that, I get it. Now the 60+ minute hops are pretty much fully utilized and won't be affected by minor changes. But in late-hopped beers, you'll see recipes with additions at 15, 10, 5, 1, 0 (flameout). Obviously there is a noticeable distinction here, otherwise there wouldn't be so many hop additions.
So my question is, does the bitterness really stop getting extracted the moment you turn off the flame? Or do the hops continue to slowly provide more bitterness the longer the wort still is hot? For some reason I don't see it being something that turns "on" at 210 degrees but doesn't happen at all at 205 or something.
I guess the short version of what i'm asking here is, if I boiled a 10 gallon batch, cooled 5 gallons quickly and 5 gallons slowly, fermented them separately under like conditions, would I expect the slower-cooled one to have more IBUs than the other?