Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > General Techniques > Waiting on flameout hops
Reply
 
Thread Tools
Old 01-31-2013, 03:36 AM   #1
jmcelher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 32
Default Waiting on flameout hops

Anyone tried to not add hops at flameout but instead do it between 80c to 120c to keep the aromas around more?


jmcelher is offline
 
Reply With Quote
Old 01-31-2013, 03:52 AM   #2
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 4,565
Liked 802 Times on 591 Posts
Likes Given: 319

Default

Quote:
Originally Posted by jmcelher View Post
80c to 120c
wort boils around 100*C, not sure how you're getting 120...

seriously tho, stopping the chill around 80-82*C and letting hops steep at that temp does great things for aroma. i've done this on IPAs, doing both a true flame-out addition and a 82*C/180*F hot-steep addition. smells amazing.


__________________
.
What hops should I grow? Looking for cheap honey?

Drinking: Tripel'ish, oud bruin, gueuz'ish thing, saison bottled with ECY34, imperial chocolate stout, dubbel
Carb'ing: local sour cherry kriek
Aging: TYB saison brett blend, Tripel'ish with brett, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn
sweetcell is offline
 
Reply With Quote
Old 01-31-2013, 04:00 AM   #3
jmcelher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 32
Default

Opsss I meant 100-120f. Yea I can see it won't blow off the light aromas.
jmcelher is offline
 
Reply With Quote
Old 01-31-2013, 04:24 AM   #4
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 4,565
Liked 802 Times on 591 Posts
Likes Given: 319

Default

i believe, but am not certain, that 100-120*F is too low to be effective. at that point you're probably better off dry-hopping with those hops. you need some heat to effectively get the oils out of the hops in that short a time (that's why dry-hopping takes days, not minutes). what little you'd get with a few minutes at that temp will likely blow off during fermentation.
__________________
.
What hops should I grow? Looking for cheap honey?

Drinking: Tripel'ish, oud bruin, gueuz'ish thing, saison bottled with ECY34, imperial chocolate stout, dubbel
Carb'ing: local sour cherry kriek
Aging: TYB saison brett blend, Tripel'ish with brett, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn
sweetcell is offline
 
Reply With Quote
Old 01-31-2013, 05:49 AM   #5
Gavagai
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Lincoln, Massachusetts
Posts: 174
Liked 5 Times on 5 Posts
Likes Given: 3

Default

There's some misleading information out there. For example, Brad Smith states that the boiling point of Myrcene (which composes the largest proportion of hop oils) is 147F, when in fact it's 167C! (333F) http://beersmith.com/blog/2013/01/21...-beer-brewing/ It is true that higher temperatures will increase the rate at which volatile compounds... volatilize, but higher temperatures also increase extraction efficiency. There is a lot of work to be done on hop oil extraction and temperature. As far as I know, there aren't any pro brewers out there who wait for the temperature to drop before adding post-boil hops, but it's a pretty new thing.
Gavagai is offline
 
Reply With Quote
Old 01-31-2013, 02:05 PM   #6
jmcelher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 32
Default

Interesting. I did look up Myrcene and you were right it is at 167C. I think I'm going to try a hop bag and steep it for 20-30 mins at like 150F. And rack it and dry hop later. Just to see.
jmcelher is offline
 
Reply With Quote
Old 01-31-2013, 06:39 PM   #7
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 4,565
Liked 802 Times on 591 Posts
Likes Given: 319

Default

Quote:
Originally Posted by jmcelher View Post
I think I'm going to try a hop bag and steep it for 20-30 mins at like 150F.
ladies and gentlemen, we have entered the age of hop mashing.

__________________
.
What hops should I grow? Looking for cheap honey?

Drinking: Tripel'ish, oud bruin, gueuz'ish thing, saison bottled with ECY34, imperial chocolate stout, dubbel
Carb'ing: local sour cherry kriek
Aging: TYB saison brett blend, Tripel'ish with brett, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn
sweetcell is offline
 
Reply With Quote
Old 01-31-2013, 08:37 PM   #8
bobbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Sierra, Nevada
Posts: 4,020
Liked 423 Times on 341 Posts
Likes Given: 72

Default

Similar questions posed here: http://www.homebrewtalk.com/f13/myrc...encies-386174/


bobbrews is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Flameout hops Trail Beginners Beer Brewing Forum 5 10-03-2011 02:56 AM
Question about hops at flameout GroosBrewz All Grain & Partial Mash Brewing 13 12-07-2010 12:31 AM
Steeping hops at flameout? BWRIGHT General Techniques 4 01-16-2009 02:48 AM
Hops in pot after flameout? MGR72 General Techniques 8 08-25-2008 03:19 PM
Removing hops after flameout hoplobster General Techniques 10 08-27-2007 02:29 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS