marshall_tucker
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- May 17, 2015
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I was pondering on the whole issue with dry hopping in primary, and how the positive effects of dry hopping can be nullified by some of the oils being absorbed into the (suspended) yeast cell walls (i.e. reduced flavor and aroma, compared to what i'll call "perceived potential")
I haven't done a full blown mammoth sized hop burst at flameout yet (though my next IPA in planning will utilize said procedure), so I am not able to form an opinion from experience on this, but does the same "absorption issue" occur to some degree during fermentation, regarding oils from hops in the boil/whirlpool? (i am excluding aroma that is expelled via CO2 in this discussion).
I realize it's near impossible to tell which oils were lost to absorption versus off-gassing, so I guess what i'm asking is if anyone has any educated information on this topic. You'd have to account for the fact that the oils are probably in a "different chemical state" because you're talking about heated oils vs raw cold oils. Perhaps they react differently with the yeast cells in the fermenter?
** Question re-phrased: Considering potential losses of hop oils to yeast absorption, how would a huge hop stand differ from a huge dry hop (assuming you only do one or the other, not both)? And I suppose let's also assume same hop type and quantities.
You know, i really do hate making beer become this technical. it's my inner engineer taking over...
I haven't done a full blown mammoth sized hop burst at flameout yet (though my next IPA in planning will utilize said procedure), so I am not able to form an opinion from experience on this, but does the same "absorption issue" occur to some degree during fermentation, regarding oils from hops in the boil/whirlpool? (i am excluding aroma that is expelled via CO2 in this discussion).
I realize it's near impossible to tell which oils were lost to absorption versus off-gassing, so I guess what i'm asking is if anyone has any educated information on this topic. You'd have to account for the fact that the oils are probably in a "different chemical state" because you're talking about heated oils vs raw cold oils. Perhaps they react differently with the yeast cells in the fermenter?
** Question re-phrased: Considering potential losses of hop oils to yeast absorption, how would a huge hop stand differ from a huge dry hop (assuming you only do one or the other, not both)? And I suppose let's also assume same hop type and quantities.
You know, i really do hate making beer become this technical. it's my inner engineer taking over...