Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > General Techniques > Twenty Minute Flameout
Reply
 
Thread Tools
Old 12-19-2011, 02:30 AM   #11
Dog House Brew
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Dog House Brew's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Indiana
Posts: 1,001
Liked 12 Times on 12 Posts
Likes Given: 2

Default

How would you compensate/figure IBU for this style of steep. I do this always on my hop styles, but have trouble figuring the IBU. I know I'm getting added bitterness with this addition because all my score sheets are getting deductions from being too hoppy for the style.


__________________
Are You Going to Drink all That?
Dog House Brew is offline
 
Reply With Quote
Old 12-19-2011, 04:38 AM   #12
ILBMF
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Northern Harford County, Maryland
Posts: 238
Liked 2 Times on 2 Posts

Default

Too hoppy can also mean too much hop aroma or flavor. I've read over and over there's no bitterness or IBU's added by flame out additions, but I would think you'd get some level of IBU gain from a flame out addition considering the temperature.


__________________
''Once, I thought I was wrong, but I was mistaken'' (Read that somewhere, just loved it. Sorry if I stole it...consider it a compliment)

''I don't allow work during drinking hours''
ILBMF is offline
 
Reply With Quote
Old 12-19-2011, 05:00 AM   #13
mmonacel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Medford, NJ
Posts: 549
Liked 11 Times on 11 Posts
Likes Given: 4

Default

Quote:
Originally Posted by ILBMF View Post
I've read over and over there's no bitterness or IBU's added by flame out additions, but I would think you'd get some level of IBU gain from a flame out addition considering the temperature.
That's right. According to JZ and Palmer, 175* is about the minimum for isomerization of alpha acids. So basically from flame out to 175* you're going to get additional IBUs from any late additions / whirlpool additions. Unfortunately, the various calculations that estimate IBUs (ie. Rager and Tinsenth) are all flawed in some way or another and don't take this into account very well so your software might not assign any IBUs, but you'll get them.
__________________
"Goin' downtown to the disco, gotta do it right away. Got a funky thing to get into, gonna blow my blues away!"
mmonacel is offline
 
Reply With Quote
Old 12-19-2011, 06:14 AM   #14
tesilential
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Tampa, Florida
Posts: 308
Liked 3 Times on 3 Posts

Default

I have been doing tons of post boil additions lately. My last two beers used 6 ounces of hops after flameout.

I throw a couple ounces in right at flameout, mostly to get a little bitterness and flavor. Then throw in a couple more ounces at like 170*, these are just hot enough to extract the desired compounds without evaporating away. Finally I threw in a couple ounces at around 120* to simulate an accelerated dry hop.

I then dry hopped 2 ounces primary and will rack onto 2 more ounces in the keg.
tesilential is offline
HopLife Likes This 
Reply With Quote
Old 12-19-2011, 06:39 AM   #15
HopLife
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Eugene, OR
Posts: 282
Liked 11 Times on 11 Posts
Likes Given: 16

Default

Quote:
Originally Posted by tesilential View Post
I have been doing tons of post boil additions lately. My last two beers used 6 ounces of hops after flameout.

I throw a couple ounces in right at flameout, mostly to get a little bitterness and flavor. Then throw in a couple more ounces at like 170*, these are just hot enough to extract the desired compounds without evaporating away. Finally I threw in a couple ounces at around 120* to simulate an accelerated dry hop.

I then dry hopped 2 ounces primary and will rack onto 2 more ounces in the keg.
Wow, point taken. How were these beers. Are you describing a 5 gallon batch, or bigger. At 5 gallons that would be a ton of hops.
__________________
meh.
HopLife is offline
 
Reply With Quote
Old 12-19-2011, 06:42 AM   #16
tesilential
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Tampa, Florida
Posts: 308
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by HopLife

Wow, point taken. How were these beers. Are you describing a 5 gallon batch, or bigger. At 5 gallons that would be a ton of hops.
6 gal batches, 5.5 in bucket.

They also had a couple ounces of first wort hops for bittering . Keep in mind, aside from the FWH addition none of the hops were boiled at all.
tesilential is offline
 
Reply With Quote
Old 12-19-2011, 07:24 AM   #17
emjay
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jan 2011
Location: Toronto, Ontario
Posts: 12,712
Liked 1716 Times on 1604 Posts
Likes Given: 1

Default

Quote:
Originally Posted by mmonacel

That's right. According to JZ and Palmer, 175* is about the minimum for isomerization of alpha acids. So basically from flame out to 175* you're going to get additional IBUs from any late additions / whirlpool additions. Unfortunately, the various calculations that estimate IBUs (ie. Rager and Tinsenth) are all flawed in some way or another and don't take this into account very well so your software might not assign any IBUs, but you'll get them.
This is largely true, but one also needs to keep in mind that the rate of isomerization falls RAPIDLY, and that what happens in 5 minutes at 210 will likely take more than an hour at 180. This is why people are able to no-chill without just ending up with all bitterness and absolutely no flavor or aroma.
emjay is offline
 
Reply With Quote
Old 12-19-2011, 05:53 PM   #18
Stankonia
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: San Francisco, CA
Posts: 177
Liked 4 Times on 4 Posts

Default

Quote:
Originally Posted by tesilential View Post
I have been doing tons of post boil additions lately. My last two beers used 6 ounces of hops after flameout.

I throw a couple ounces in right at flameout, mostly to get a little bitterness and flavor. Then throw in a couple more ounces at like 170*, these are just hot enough to extract the desired compounds without evaporating away. Finally I threw in a couple ounces at around 120* to simulate an accelerated dry hop.

I then dry hopped 2 ounces primary and will rack onto 2 more ounces in the keg.
I want to taste that...

Has anyone experienced problems with DMS while not cooling quickly? Also, I read that it is better to leave the kettle un-covered during cooling. Although some hop aroma compounds will leave the beer, but also DMS precursors are leaving when left uncovered??
Stankonia is offline
 
Reply With Quote
Old 12-19-2011, 11:37 PM   #19
ILBMF
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Northern Harford County, Maryland
Posts: 238
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by tesilential View Post
I have been doing tons of post boil additions lately. My last two beers used 6 ounces of hops after flameout.

I throw a couple ounces in right at flameout, mostly to get a little bitterness and flavor. Then throw in a couple more ounces at like 170*, these are just hot enough to extract the desired compounds without evaporating away. Finally I threw in a couple ounces at around 120* to simulate an accelerated dry hop.

I then dry hopped 2 ounces primary and will rack onto 2 more ounces in the keg.
I like the way that sounds. I drop a lot of hops in at flameout on IPA's and now I'm going to try something like what you are doing. I have a sickness for endless hop flavor/aroma. I can't ever seem to get enough. There's nothing like a great batch of nugget nectar which is similar to what I always aim for.
__________________
''Once, I thought I was wrong, but I was mistaken'' (Read that somewhere, just loved it. Sorry if I stole it...consider it a compliment)

''I don't allow work during drinking hours''
ILBMF is offline
 
Reply With Quote
Old 12-19-2011, 11:44 PM   #20
bigbeergeek
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Visalia, CA
Posts: 4,080
Liked 118 Times on 97 Posts
Likes Given: 79

Default

I've been thinking of pumping chilled wort back into my kettle to whirlpool until the kettle temperature reaches 175*F, THEN adding my flameout hops. I'd imagine the very hot wort world effectively extract hop flavor and aroma, but by knocking the temperature down some 30+ degrees below boiling I'd preserve some delicious volitiles. Anyone doing this?


__________________
"Good people drink good beer." -HST
bigbeergeek is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Flameout vs Dry Hopping SethMasterFlex General Techniques 8 06-21-2011 08:11 AM
24 IBU's at flameout??? EuBrew General Techniques 10 09-16-2009 06:59 PM
Flameout -- Definition? Pelikan General Techniques 6 03-11-2009 08:41 PM
Hops in pot after flameout? MGR72 General Techniques 8 08-25-2008 03:19 PM
Flameout or Dry Hop? skeeordye11 General Techniques 3 12-26-2007 05:05 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS