Hop utilization

[jkarp]

This experiment being done with extract is not valid for AG brewers and can be misleading. The same effects of break material are not present when using extract.

Yes. This has already been said several times in the thread.

Gravities effect on hop utilization (for AG brewers) is similar to its effect on ABV. Higher ABV comes from attenuation not the actual gravity, but few would argue that higher gravity beers generally produce more alcohol.

I'm not sure what you're trying to say here.

 

[AnOldUR]

Yes. This has already been said several times in the thread.

Thank-you for pointing out my failure to read every entry (in a thread containing posters making lunch dates) before I made a comment. So sorry.


And also sorry if my metaphor became mixed. Double

 

[z987k]

It may not impact utilization, but a partial boil might limit the maximum IBU's you can achieve in your brew. I think I read somewhere that the iso-alpha acid content of some of the stronger IIPA's approaches the solubility limit. If that's true, you might not be able to brew very bitter beers with a partial boil.

If you're only boiling (and hopping) half of your final volume, your final brew can be no more than half-saturated with iso-alpha acids. Unless you do some sort of workaround like adding hops when you boil the water that you're going to be adding the wort to.

As an anecdote, I did soomething along those lines with an IPA before I got myself a stainless 30 qt brew kettle and had good results as far as bitterness goes. Just bottled it and I drank a glass green and flat :cross: I was pretty good on Franziskaner by that point... it seemed like a great idea at the time. I swear my farts smelled like Citra hops today.

You're right, you'd have saturation point issues on IIPAs...(1 beer style) I would think, but I can't, off the top of my head, think of any factual evidence to back this up but an assumption.

 

[Ouroboros]

The BYO / BB experiments proved this untrue, or at very least that the max solubility of AA in wort is much higher than everyone thinks. Their experiment beer was a high-IBU IPA. Partial boil made no difference at all.

Cool... like I said... I just read it somewhere that very bitter IIPA's were nearly saturated. Nice to see people addressing these questions experimentally.

 

[SumnerH]

Cool... like I said... I just read it somewhere that very bitter IIPA's were nearly saturated. Nice to see people addressing these questions experimentally.

Their experiments were on a 66 IBU beer (or close to that--definitely in the 60-70 range). Dealing with higher levels was one of the things they discussed and were planning on addressing with future tests. I'm not aware of anyone else addressing it with controlled tests, but would love any links.

 

[burntgraphite]

nm. realized how old this thread is.