james_cornell
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- Apr 28, 2015
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I just tried a bottle of a recent batch where I changed my hop stand temperature/time and was surprised by how bitter the beer ended up. When I brewed this recipe last, I added a .5oz Citra and a .5oz Cascade right at flameout and let it sit for 20 min before chilling. This time I dropped the temp down to 140 immediately (few minutes) and then added the hops for 80 min before finishing chilling.
I know the verdict is still out on how to properly calculate bitterness from flameout additions/hop stands and I significantly increased the amount of time but I didn't think that Isomerization continued below 180.
Considering I dropped the temp immediately to 140 shouldn't this eliminate any perceivable IBU contributions from all hop additions including those left in from the boil and the hop stand?
I'm mainly asking because it was significantly more bitter, not just a little.
FYI last time I brewed this recipe I had an OG of 1.061 and a final gravity of 1.016, whereas this time it was 1.058, and 1.010. I am assuming this added to the dryness/perceived bitterness as well.
I know the verdict is still out on how to properly calculate bitterness from flameout additions/hop stands and I significantly increased the amount of time but I didn't think that Isomerization continued below 180.
Considering I dropped the temp immediately to 140 shouldn't this eliminate any perceivable IBU contributions from all hop additions including those left in from the boil and the hop stand?
I'm mainly asking because it was significantly more bitter, not just a little.
FYI last time I brewed this recipe I had an OG of 1.061 and a final gravity of 1.016, whereas this time it was 1.058, and 1.010. I am assuming this added to the dryness/perceived bitterness as well.
