Am I missing something with my simplistic hopping ways?

[Denny]

If only there was a group that did these so called exbeeriments....like this?

http://brulosophy.com/2016/05/02/hop-stand-vs-20-minute-boil-addition-exbeeriment-results/

If only there was someone who did more than a single trial....https://www.experimentalbrew.com/ex...-steeping-lower-temperature-improve-final-hop

 

[Stillraining]

The length of time hops spend in boiling conditions determines two things:
1) degree of isomerization
2) which volatile organic compounds (flavor and aroma) are boiled off

Exactly:

At 40 min all floral is boiled off
At 35 min all grapefruit
at 30 all mango
at 25 all papaya
at 20 all passion fruit
at 15 all orange
at 10 all Tangerine
at 5 all Banana

There OP I fixed if for you......:fro:

I have know Idea but the above represents something I'm sure..but its far from that simple..every hop is going to release its goodness at a different rate and time. And every years hop harvest or region the same hop was grown in will differ from one another. One or two experiments will hardly scratch the surface I'm afraid. But that's what makes this a great hobby..If it was pure science or paint by numbers, Id find something else to do. The Art of making good beer is what its all about. Reading about painting will not make a good artist out of you. A better artist perhaps.

In regards to bitter only, I seem to get harsher bitter out of longer boils then shorter ones for the same IBU target..maybe its in my head maybe not.

I'm drinking my Mocha Brown right now and its first bittering is at 30 seems mellower then the same beer and same IBU target at 60...just saying

 

[dyqik]

You are probably not missing anything. The reason that we use flavor and aroma additions in the boil is because that was the way it's always been done. Hop stands likely had never been done 50 years ago.

The use of hopbacks as a method of exposing hops to still warm or to cooled wort after boiling has been common in English beers for at least a century. Hop stands are a method of replicating something fairly close to that on the homebrew scale, although slightly different in detail. Flavor additions are also used in the same breweries. So no, hop stands are not really that new.

 

[dyqik]

The length of time hops spend in boiling conditions determines two things:
1) degree of isomerization
2) which volatile organic compounds (flavor and aroma) are boiled off

And it also affects the degree of conversion of some compounds into others, and the degree to which those intermediate compounds convert to other compounds. There may be some intermediate compounds that have a significant concentration after ten minutes boiling, but which are destroyed again after an hour boiling.

 

[Hanglow]

The use of hopbacks as a method of exposing hops to still warm or to cooled wort after boiling has been common in English beers for at least a century. Hop stands are a method of replicating something fairly close to that on the homebrew scale, although slightly different in detail. Flavor additions are also used in the same breweries. So no, hop stands are not really that new.

I'm sure Graham Wheeler mentioned that in some of his recipes the 10/15min addition was to replicate hopback and/or whirlpool hopping as it takes commercial breweries so much longer to cool their wort down than homebrewers. So he thought that might give a homebrew equivalent. Some coppers are pressurised to reduce energy costs and time, so often it wasn't really practical to add hops between the start of the boil and the end, so that's another reason the flavour hops were added in the hopback

First wort hopping is also something that's been practised for centuries, the process was mentioned in the Complete English Brewer which came out towards the end of the 18th century

 

[dyqik]

I'm sure Graham Wheeler mentioned that in some of his recipes the 10/15min addition was to replicate hopback and/or whirlpool hopping as it takes commercial breweries so much longer to cool their wort down than homebrewers. So he thought that might give a homebrew equivalent. Some coppers are pressurised to reduce energy costs and time, so often it wasn't really practical to add hops between the start of the boil and the end, so that's another reason the flavour hops were added in the hopback.

That's probably true for some breweries, but others use open kettles. There the wort temperature will be somewhat below boiling, and the exposure time to heat for the oils extracted from the hops will be very short (just the time it takes for wort to get from the hopback and though the cooler).

 

[Hwk-I-St8]

The short answer is that it produces different flavors, or at the very least, a different balance of flavors. There are more components than simply bitterness and flavor/aroma.

What are the different flavors? We don't know for sure. Tyre Brulosophy exbeeriments are great, but really only a limited scientific approach. A true scientific study of this topic would require countless batches of beer with quantifiable measures of all of the various flavor and aroma compounds.

If you think mid-boil additions don't add anything different, then it is likely that you just aren't noticing the flavors, rather than the flavors not being there.

If you like the results you get from only FWH + whirlpool, great. If you like more complex mid-boil additions, great. Just don't say somebody else's way is wrong, because if you think something is pointless, you are probably just missing the point.

Almost never are things just done one way simply because that's how it's always been done. Usually, it's always been done that way for a good reason.

I don't believe I've said anyone else is wrong. What I asked was where I'm wrong.

 

[signpost]

I don't believe I've said anyone else is wrong. What I asked was where I'm wrong.

I'm sorry, I haven't been that active on here lately. I forgot that people take everything personally instead of thinking about the content of posts.