Originally Posted by Denny
My experience is that boiling hops in water produces a harsh, vegetal liquid that I don't want anywhere near my beer.
I've read that it's the oxidation of the beta acid in the hops that produces those off flavors. Are you suggesting that boiling hops in the absence of wort (i.e. without sugars and proteins) oxidizes the hops due to the lack of these substances?
When you experienced that flavor, did you try boiling hops in straight water? How long until those flavors were present?
Thanks for sharing your insight.