applescrap
Be the ball!
A little background. I decided that I dont like no chill brewing for a few reasons. I dont think that I have ever got the hops right and I am not convinced the taste is the same. Also, I have found its easier to just be done with it rather than "brew" over two days. To me this takes away from its convenience. I mean once everything else is being cleaned and put away I like cleaning the ic and kettle too. Instead of cleaning the kettle at a later time. That being said, it was cold here yesterday and well I really didnt have another option. Since I was brewing 10g, I wasn't in the mood for carrying it inside and chilling in the sink.
First I wanted to get the hops right. The recipe called for 37 ibus, which brewers friends calculators was calculating at 30 to 37 based on recipe. I really wanted to get the hops right. I considered a brulosophy experiment where boil hops were added throughout the boil in one beer and the entire charge was added as a hop stand at the end. And it turned out the people were unable to discern a difference between the beers. Equally important as the lab coming back with very close ibus. One beer I think was 34 and one 30 ibus. So I started playing with the calculator and noticed that if I set the calculator to 600 minutes it was near the same as 60. I can't remember the number, but I think it's after 3 hours the isomerization stopped. But after 45 minutes most was done, it was like 45 mins 29 ibus, 60 min 30, 600 min 33. The recipe called for something like 25 ibus at 60 (1.44 oz 5% aa), and 8 ibus at 15 mins (.063 oz 5 aa). And a finaly charge of .063 at 0 mins. Since I was doing no chill I couldn't think of a way to really do the 15-minute hops or the flame out. So I decided to add all the Hops at one charge based on the maximized calculation of 32 or so ibus, and the number was 3 oz. I figured it didn't matter when I threw it in because it was going to cook for plenty longer. I ended up throwing them in with 10 minutes left in the boil. I'll update with the results.
The above got me thinking though, since the beer remains at or near boiling temperature for a substantial amount of time, especially considering outside air temperature; what would happen if the beer came to a boil and was allowed to just rest. Wouldn't this mimic very close to boiling the wort? I mean we know that isomerisation surely happens, the idea of a vigorous boil for 90 minutes being needed to drive off DMS is not always necessary with todays modern malts, and that no boil raw ale works too. Perhaps if I was to bring a beer to a boil and stop it. It would remain hot enough, long enough, to mimic a boil and deal with some of the issues of no boil. Also, this would shorten the brew day.
First I wanted to get the hops right. The recipe called for 37 ibus, which brewers friends calculators was calculating at 30 to 37 based on recipe. I really wanted to get the hops right. I considered a brulosophy experiment where boil hops were added throughout the boil in one beer and the entire charge was added as a hop stand at the end. And it turned out the people were unable to discern a difference between the beers. Equally important as the lab coming back with very close ibus. One beer I think was 34 and one 30 ibus. So I started playing with the calculator and noticed that if I set the calculator to 600 minutes it was near the same as 60. I can't remember the number, but I think it's after 3 hours the isomerization stopped. But after 45 minutes most was done, it was like 45 mins 29 ibus, 60 min 30, 600 min 33. The recipe called for something like 25 ibus at 60 (1.44 oz 5% aa), and 8 ibus at 15 mins (.063 oz 5 aa). And a finaly charge of .063 at 0 mins. Since I was doing no chill I couldn't think of a way to really do the 15-minute hops or the flame out. So I decided to add all the Hops at one charge based on the maximized calculation of 32 or so ibus, and the number was 3 oz. I figured it didn't matter when I threw it in because it was going to cook for plenty longer. I ended up throwing them in with 10 minutes left in the boil. I'll update with the results.
The above got me thinking though, since the beer remains at or near boiling temperature for a substantial amount of time, especially considering outside air temperature; what would happen if the beer came to a boil and was allowed to just rest. Wouldn't this mimic very close to boiling the wort? I mean we know that isomerisation surely happens, the idea of a vigorous boil for 90 minutes being needed to drive off DMS is not always necessary with todays modern malts, and that no boil raw ale works too. Perhaps if I was to bring a beer to a boil and stop it. It would remain hot enough, long enough, to mimic a boil and deal with some of the issues of no boil. Also, this would shorten the brew day.
