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Old 12-24-2009, 03:17 AM   #1
cheezydemon3
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As a chef. I usually "toast" many herbs and seeds. Not to caramalize the outside, but to activate the essential oils within.

In transferring my latest IPA to secondary, and intending to rack it onto 2 oz of Glacier for dry hopping, I had an urge......

I boiled the 2 oz of hops in 10 oz of water, just to heat it through, not to sanitize.

It just seemed right.

I placed the 10 oz or so of hop soup into my secondary and racked on.

I will report the results....


11 lbs pale 2 row
1 lb crystal 40L
1 lb caramunich
4 oz roasted
3 oz black malt (de-bittered)

1 oz Glacier 60 min
1 oz chinookm 59 min
1 oz glacier 30 min

2 oz dry tea hopped......

 
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Old 12-24-2009, 04:51 PM   #2
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Sounds more like you "wet hopped" than dry hopped.

The alcohol in the beer is enough to not worry about contamination from the hops. Dumping the hops into the fermenter is a general practice.
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Old 12-24-2009, 04:55 PM   #3
cheezydemon3
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It was not for sanitation, it was to warm the oils and hopefully release them.

 
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Old 12-25-2009, 12:20 AM   #4
markg388
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I bet the difference in flavor will be similar to adding fresh basil to a saute dish and tossing before plating vs. sprinkling a healthy amount over the top of the finished product. I wanna know if hops act like a robust, earthy herb like thyme or a bright, sharp herb like cilantro. Let us know how it goes.


 
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Old 12-25-2009, 02:18 PM   #5
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Your results will be similar to a flame-out add. No matter how short the boil, you'll lose the most volatile oils.
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Old 12-25-2009, 02:51 PM   #6
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The reason you are toasting your nuts IS because you want to get the Maillard reactions on the outside which create more complex aromas and flavors. Heat your nuts in the microwave...it's most certainly not the same. Heating does allow us to better smell the volatile oils in foods though, which is a reason we tend to prefer warm food. With dry hopping, you are using the alcohol in the beer to leech the oils out of the hops, and you are relying on carbonation to carry the oils to the nose when you pour.

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Old 01-02-2010, 04:03 AM   #7
cheezydemon3
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But wouldn't heat loose even more oils?

 
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Old 01-02-2010, 04:17 AM   #8
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Quote:
Originally Posted by cheezydemon3 View Post
But wouldn't heat loose even more oils?
You mean "lose?" Yes. That's why you don't want your aroma hops to be heated much. Heat kills volatile aroma oils in hops. Now, if you were serving hops to eat in your restaurant (if people ate hops), you might heat them just before service, but this makes no sense with beer.

A good food analogy might be cilantro. You almost never cook it. It is mostly served cold or on top of warm food at the last minute. Why? Cooking cilantro drives off the oils that make it smell wonderful and it just ends up tasting like soap (to some people).

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Old 01-03-2010, 09:45 PM   #9
cheezydemon3
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I meant "loose". It was an experiment. It is still in secondary.

 
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Old 01-03-2010, 09:52 PM   #10
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Quote:
Originally Posted by cheezydemon3 View Post
I meant "loose". It was an experiment. It is still in secondary.
Tell us how it turns out. You never know.

 
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