Hop Isomerization Rate - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Techniques > Hop Isomerization Rate

Reply
 
Thread Tools
Old 07-06-2006, 12:53 AM   #1
digdan
 
digdan's Avatar
Recipes 
 
Aug 2005
Pasadena, CA
Posts: 494
Liked 6 Times on 6 Posts



My beers have been coming up a bit more bitter than intended. I was wondering if Isomerization could be increased with its temps. Persay I'm boiling my water at 240 degrees, would the hops isomerize faster/more than opposed to 206 degrees?

are there high/low limits to isomerizations rates?

k, thx

EDIT: I just realized water only boils around 200 ish, then it turns into steam. Now I feel dumb


 
Reply With Quote
Old 07-06-2006, 01:40 AM   #2
Musthavbeer
Recipes 
 
Apr 2006
Posts: 60

When in the boil are you adding the hops? How fast do you cool your wort? What is the carbonation level of the finnished beer?
__________________
Serving:

A lot

 
Reply With Quote
Old 07-06-2006, 02:33 AM   #3
Kaiser
 
Kaiser's Avatar
Recipes 
 
Nov 2005
Pepperell, MA
Posts: 3,895
Liked 134 Times on 77 Posts


Quote:
Originally Posted by digdan
My beers have been coming up a bit more bitter than intended.
Every brewery is different in the hop utilization that it will give you. You have to brew a few batches to figure this out and ad just your recipes accordingly. I have the same problem and if I want to brew a recipe that calls for 40 IBUs, I will aim for 35 IBUs to get the desired bitterness.

Kai

 
Reply With Quote
Old 07-06-2006, 01:16 PM   #4
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
Liked 158 Times on 148 Posts


Isomerization is non-linear: Utilization You get more bittering per unit time early in the boil than later. The best way to control your bittering is to calculate based on AA % rather than weight and add a efficiency factor, which can only be learned by experience. Try aiming for 85% of the bittering on your next batch and see how that works. Since bittering utilization changes more slowly the longer you boil, trying to control the IBU by timing is tough. Adjusting the amount of hops is much easier.

I suspect the non-lineararity is due to the smaller grains of resin being consumed early in the boil.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
"Isomerization" in Hops??? shot0rum247 Brew Science 16 01-18-2014 01:33 PM
Rate this troll job JoeMama Drunken Ramblings and Mindless Mumbling 2 07-07-2013 11:04 PM
Rate your ISP Cheeto Drunken Ramblings and Mindless Mumbling 36 06-27-2012 02:45 PM
Rate my IPA erock2112 Recipes/Ingredients 17 11-11-2009 07:28 PM
Boil-Off rate AGBrewer All Grain & Partial Mash Brewing 5 05-15-2007 05:17 PM


Forum Jump