Dry Hopping : Hops and yeast at the beginning of fermentation ......

[hooper]

I'm drinking Double Bypass (2 Hearted clone) that was dry hopped 112 grams at day 3. I can't tell the difference between it and the previous version dry hopped day 12. Both kegged on day 18.

 

[bwible]

This is a pretty spirited and intellectual discission. I’d like to take a big step back and ask - is this pitch dry hops with yeast method specific to or meant for hazy/NEIPA? I’ve only ever seen the word biotransformation used in one context - NEIPA.

I asked AI how biotransformation changes hops. This is mostly scientific and I’m no scientist. It says “more citrusy”. But it also says “tropical.”

AI Overview

Biotransformation alters hop flavor by converting and releasing flavor-active compounds through the enzymatic activity of yeast. This process involves the conversion of non-aromatic precursors into aromatic molecules like terpene alcohols and thiols, and can also shift the character of existing hop-derived terpenes.

Elaboration:

• Terpene Conversion:
  Yeast can convert certain hop terpenes, such as geraniol (rose-like), into others like beta-citronellol (lemongrass-like). This can change the overall aroma profile, making a "dank" hop taste more citrusy.
  
  
• Thiol Release:
  Yeast can release volatile thiols from their non-aromatic precursors, contributing notes of passionfruit and grapefruit. These compounds, like 3-mercaptohexan-1-ol (3MH), are highly aromatic and can be detected at very low concentrations, potentially significantly impacting the beer's flavor.
  
  
• β-Glucosidase:
  This enzyme, produced by some yeasts, can release terpene alcohols from their non-aromatic glycoside precursors. For example, it can release geraniol from geranyl glycoside.
  
  
• β-Lyase:
  This enzyme, also known as cysteine S-conjugate beta-lyase, releases thiols from precursors in malt and certain hop varieties. It's a key enzyme for creating the tropical aroma in many IPAs.
  
  
• Impact on Aroma:
  The released terpenes and thiols contribute to a range of aromas, including citrus, fruity, floral, and tropical notes, which can be highly desirable in various beer styles.

 

[ba-brewer]

is this pitch dry hops with yeast method specific to or meant for hazy/NEIPA?

Somewhere here on HBT(thought it was here) is a link or presentation on the result of dry hopping at different time. There are some comments about dry hop within the first 24 hour and you don't get the haze associated with NIEPA beers.