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Old 01-31-2013, 03:36 AM   #1
jmcelher
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Anyone tried to not add hops at flameout but instead do it between 80c to 120c to keep the aromas around more?

 
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Old 01-31-2013, 03:52 AM   #2
sweetcell
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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.
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What hops should I grow? Looking for cheap honey?
- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 01-31-2013, 04:00 AM   #3
jmcelher
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Opsss I meant 100-120f. Yea I can see it won't blow off the light aromas.

 
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Old 01-31-2013, 04:24 AM   #4
sweetcell
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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.
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What hops should I grow? Looking for cheap honey?
- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 01-31-2013, 05:49 AM   #5
Gavagai
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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.

 
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Old 01-31-2013, 02:05 PM   #6
jmcelher
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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.

 
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Old 01-31-2013, 06:39 PM   #7
sweetcell
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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: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 01-31-2013, 08:37 PM   #8
bobbrews
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Similar questions posed here: http://www.homebrewtalk.com/f13/myrc...encies-386174/

 
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