Rake_Rocko
Well-Known Member
So, I have been reading and researching a ton lately on the "hop steep"/"hop stand" method to get better hop aroma because I do not want to dry hop, not the type of aroma I want.
My question is, do the volatile compounds and oils that the finishing hops give off for aroma REALLY get blow off through the airlock with all the other by products from the yeast?
I have read an article (unfortunately can't remember where or what it was) that this has been a myth and those oils an compounds stay in the beer. I'd like to hear some feedback on this and on the science behind this.
Also, if there are any references anyone could point me to, that would be great. Thanks
My question is, do the volatile compounds and oils that the finishing hops give off for aroma REALLY get blow off through the airlock with all the other by products from the yeast?
I have read an article (unfortunately can't remember where or what it was) that this has been a myth and those oils an compounds stay in the beer. I'd like to hear some feedback on this and on the science behind this.
Also, if there are any references anyone could point me to, that would be great. Thanks
