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Old 12-05-2012, 02:27 PM   #21
DustBow's Avatar
May 2010
Cincy, OH
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Originally Posted by Robin0782 View Post
This guy did 2 batches, one with nothing but FWH and then dry hops. The other beer with FWH, then hops at 15, 10, 5, flameout, but no dry hops at all.
yeah, those 2 beers would have to come out different...how can you compare dry hops and flame out additions when you are also adding 15/10/5 minute additions into the mix?
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Old 12-05-2012, 02:35 PM   #22
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If I want big hop flavor and aroma, and I almost always do, I do both.
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Old 12-05-2012, 03:27 PM   #23
May 2007
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Not all of the hop aromas contributed by late hop additions will be lost in fermentation. Some will. But many, if not most, of the commercial beers you drink that aren't IPAs are not dry hopped.

Overall, I think you need more hops to get the same level of aroma with late kettle additions, but a 1oz. addition will contribute some hop aroma and a two ounce addition will contribute a lot. Also, because of chemical reactions that take place when the oils are heated, you will get different aroma because different compounds will be present at the end.

Also, I disagree that dry hopping doesn't add hop flavors. In my experience, it does, and they can be quiet lovely.

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Old 12-05-2012, 11:14 PM   #24
Feb 2012
Riverton, WY
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Hops aren't as simple as a lot of people try to make them. Hoping at flameout will add aroma as as flavor and even a little bit of bitterness. This all depends on how you do it. As mentioned in previous posts there are many different ways of adding hops at flameout. Hops contain many different oils which contribute to taste and aroma. Some of these oils boil off fast while some stick around longer. Two beers with the exact same hops used just in different additions can often produce very different beers. I personally like to add hops at the start of the boil, last 15 min, last 5 minutes and then at flameout. At flameout I kill the flame and add hops. I then vigorously stir the kettle, replace the lid and sit back, relax and have a beer. Typically I let it sit for around 20 min and then start cool down with an immersion chiller. Then I may or may not dry hop later on. Just try to remember hops can produce many different flavored and aromas and not just the two or three described in their description. Experimenting with hops is often fun and can often lead to a favorite flavor/aroma desired.
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Old 12-05-2012, 11:25 PM   #25
Jan 2012
san diego, california
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Because the oil profile contributed to the beer via unheated hops and dry hops is totally different. And at the risk of sounding cheeky, if flameout additions didn't do anything, I think brewers would have noticed by now.

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Old 12-05-2012, 11:48 PM   #26
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Mar 2012
Quincy, MA
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Originally Posted by DustBow View Post
Don't many of the pro breweries do big hop additions during a whirlpool period after the boil but before actual chilling?
I've heard this too and the whirlpool period can last for hours before the beer is cooled.

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Old 12-06-2012, 12:45 AM   #27
Oct 2011
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Originally Posted by mooshimanx View Post
And at the risk of sounding cheeky, if flameout additions didn't do anything, I think brewers would have noticed by now.
That's a good point. My personal curiosity is if the flame out hops will be noticed in any way, if you also dry hop the beer heavily (as I tend to do for my IPAs). I feel like the dry hops will overshadow whatever you might get from flame out, but I certainly could be wrong. My next two batches of IPA will solve this, for me and my purposes. Unfortunately I am planning a couple of other brews before I get to it.
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Old 12-06-2012, 12:48 AM   #28
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Apr 2011
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My hunch is that the flameout hops probably give the aroma some "staying power".

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Old 12-06-2012, 09:15 PM   #29
Apr 2010
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Another point of reference, after comparing the beer with no flameout hops and the beer with no dry hop, James Spencer (of Basic Brewing) mixed them both together. The point being, there is a reason why we do both flameout and dry hop, it tastes better.
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