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Old 01-10-2008, 05:00 PM   #1
jayhoz
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Jan 2007
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Since dry hopping primarily adds aroma, do you need to adjust the amount of hops you add to the secondary if your alpha acid levels differ from the original recipe?



 
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Old 01-10-2008, 05:02 PM   #3
Soulive
 
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IBUs aren't an issue with dryhopping. The amount you use will only determine the amount of flavor/aroma, not bitterness. Dryhopping is great
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Old 01-10-2008, 05:03 PM   #4
jayhoz
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Thanks guys, that's what I thought.

 
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Old 01-10-2008, 05:07 PM   #5
Joker
 
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60 min bitters the rest are taste and smell only.

 
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Old 01-10-2008, 05:38 PM   #6
Scimmia
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Quote:
Originally Posted by GaryA
60 min bitters the rest are taste and smell only.
Only? I kind of doubt that, I'm sure there's plenty of crossover. You'll get some flavor and aroma from the 60 min addition, and you'll get some bittering from the later additions (except maybe dry hopping, and possibly hopback/flamout additions).

You can say, though, that 60 min additions are primarily for bittering, and the rest are primarily for taste and aroma. Absolutes don't hold true.

 
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Old 01-10-2008, 07:09 PM   #7
david_42
 
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And you can say that no bittering occurs while dry hopping. The isomerization process of the resins needs near boiling temperatures.


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