rafaelpinto
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I don't use a secondary anymore but looking back...I did have better results dry hopping in the secondary.
Do you cold crash before adding the dry hop hops?
I don't use a secondary anymore but looking back...I did have better results dry hopping in the secondary.
Some hop oils are more volatile than others and don't survive temperatures above 170 degrees (more or less), but do last through fermentation. There are some aroma and flavor compounds that can't be had with boil hops or dry hops. That's the theory anyway.Am I missing something here?
Some hop oils are more volatile than others and don't survive temperatures above 170 degrees (more or less), but do last through fermentation. There are some aroma and flavor compounds that can't be had with boil hops or dry hops. That's the theory anyway.
So I brewed an IPA with a hop stand that included 3 ounces at flameout that I just kept the temp at about 180 and stirred every few minutes for about 30 minutes total. Three months after brewing it still smells like a fresh IPA. This is a great technique.
My boil was about 110 minutes, collected 14g boiled down to 11.5.
If DMS is a potential issue with covered, extended hop stands, it's going to show up in this. Hopefully not, but it's for like science, right?
Not really...the precursor of DMS is halved every 40 minutes of a boil...so you have removed more than 75% of the SMM. You really shouldn't see it.
WTF is a hop stand? Is it a piece of equipment?
did and did, did not answer my question
I did a Pliney Elder today with hops @ 90, 45, 30 and flameout. How would a hop stand work with this recipe?
I did a Pliney Elder today with hops @ 90, 45, 30 and flameout. How would a hop stand work with this recipe?
so if one was to not want a hoppy beer, this is not a good thing to do?
so if one was to not want a hoppy beer, this is not a good thing to do?
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