I'm a little confused. In researching ideal flameout temperatures to maximize hop flavor/aroma, I read a recent article from beersmith on oils:
http://beersmith.com/blog/2013/01/21/late-hop-additions-and-hop-oils-in-beer-brewing/
Here, it explains that myrcene oil will volatize at 147*F, so of course adding to boiling wort will boil it off.
On the brew wiki, though, it reads:
"When boiled for longer periods, it yields the characteristic citrus and pine aromas of American craft beer..."
Isn't this conflicting?
http://beersmith.com/blog/2013/01/21/late-hop-additions-and-hop-oils-in-beer-brewing/
Here, it explains that myrcene oil will volatize at 147*F, so of course adding to boiling wort will boil it off.
On the brew wiki, though, it reads:
"When boiled for longer periods, it yields the characteristic citrus and pine aromas of American craft beer..."
Isn't this conflicting?