Originally Posted by MattHollingsworth
Anybody doing any special techniques to remove unwanted grass character when dry hopping, like steaming or presoaking your hops in warm water?
Not talking about limiting contact time, talking about any other techniques.
The cut grass smell comes from the alcohol cis-3-hexenol. Chlorophyll doesn't have a particularly grassy taste and I doubt it could be practically removed...imagine all that green color gone from the hops.
Something is always fermenting....
"It's Bahl Hornin'"
Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck: Pliny the Younger