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Old 07-28-2011, 01:05 PM   #11
cox8611
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Apr 2010
Raleigh
Posts: 136

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Originally Posted by Yooper View Post
It's different. Dryhopping has a different hops flavor/aroma while the flame out hops have a more solid hops flavor behind it, if that makes sense. I recirculate during the cooling and that makes the flame out hops sit in 130-150 degree wort for about 15 minutes.
Another great technique is Hop Bursting. Cut all your flavor and aroma additions and combine them at the end of the boil. cut the flame out after 60 minutes and add your hops. Let them steep for 20-30 minutes without actively cooling the wort, then cool it as quickly as possible. The aroma and flavor are really dialed WAY up. Also remember that the quicker the temperature comes down during the chilling stage, the more flavor and aroma and less excess bitterness will be added to the finished beer. Flavor and aroma compounds are volatile and are driven off by high temperatures, but alpha-acids are isomerized, imparting more bitterness.


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Old 07-28-2011, 02:12 PM   #12
boomtown25
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Dec 2010
Biloxi, Mississippi
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Dare I bring up the dreaded word of brewing, but squeezing a bag of hops AFTER reaching pitching temp sounds like the making of a possible contamination- that is unless you are super steralized or using utensils that are. I just use the pellets, no bag, so I don't worry about this having to be done.
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Old 07-29-2011, 10:00 PM   #13
NWAleDad
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Feb 2011
Seattle, Wa
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This thought has already crossed my mind. We are extremely sterile and careful with our extraction process. Gloves, hairnets, utensils soaked in starsan...There is always some level of inherent risk with this process, but I feel that the juice IS worth the squeeze....literally

 
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