LOB Alternative To Dry Hopping: Making A Hop Tea or DIY Hop Extract.

[Schlenkerla]

Trifecta is based off a commercial hot side Antioxidant called antioxin SBT by AEB . It is specifically made for commercial brewery HSA mitigation. It is only available to professionals, so I got some. I then reverse engineered the formula for the community. It's 45/45/10 Kmeta, AA, and gallotannins. Thats a good place to start but the beauty of knowing the %'s is that unlike the commercial version, YOU can tailor the percentages you see fit.

Die_Beerey,

Thanks for the correction on the formulation. I use the spreadsheet that I got from Nate.

Its linked above for anybody just starting out. Post#1.

 

[RPh_Guy]

Soooo.... What's a good French press to buy?

 

[Schlenkerla]

Soooo.... What's a good French press to buy?

I have a Bodum. Pictured below. This link is from Walmart. This must be the new 2019 version. Mine is very similar.

https://www.walmart.com/ip/Bodum-Kenya-8-Cup-French-Press-Chrome-Coffee-Maker/186916462

 

[Big Monk]

Die_Beerey,

Thanks for the correction on the formulation. I use the spreadsheet that I got from Nate.

Its linked above for anybody just starting out. Post#1.

There's a big error in that sheet you posted. Someone fat fingered out the equation in D7 at some point so it doesn't calculate the required grams of metabisulfite.

Insert =($D$4*$D$8)/1000 into D7 and then re-distribute

 

[Die_Beerery]

A french press is not where you want to be...Yuck.

 

[RPh_Guy]

A french press is not where you want to be...Yuck.

Why not?
Any other ideas for a good way to make hop tea with minimal aeration?

I was looking at getting this one, which is all high-quality stainless.
https://www.amazon.com/Veken-Double-Wall-Stainless-Multi-Screen-Dishwasher/dp/B07PP5WFR3/

 

[Schlenkerla]

A french press is not where you want to be...Yuck.

Curious to your response.

Why not?
Any other ideas for a good way to make hop tea with minimal aeration?

I was looking at getting this one, which is all high-quality stainless.
https://www.amazon.com/Veken-Double-Wall-Stainless-Multi-Screen-Dishwasher/dp/B07PP5WFR3/

Since I concocted this idea I have used Cryo-hops as a late flame out addition. That's without even doing a whirlpool and it had a significant amount of hop flavor and aroma. Probably more than a dry hopping with standard C hops. (Cascade, Citra, Centennial, Columbus). The AAU is pretty high on these due the cryo process.

If you haven't tried Cryo-hops, do so. Check out the IBU.

https://www.northernbrewer.com/collections/cryo-hops

 

[Tobor_8thMan]

I do believe the French press is better suited to whole hop cones than hop pellets. Others fine the same?

 

[RPh_Guy]

If you haven't tried Cryo-hops, do so. Check out the IBU.

I'd still need to add them after fermentation ... I make a lot of sour beer.

I do believe the French press is better suited to whole hop cones than hop pellets. Others fine the same?

Have you tried it?

 

[Schlenkerla]

I'd still need to add them after fermentation ... I make a lot of sour beer.


Have you tried it?

I'm not sure how to dry hop short of Randall or Hopback, or a vessel transfer that doesn't involve pumping and/or gravity.

When your talking sour do you need low oxygen methods?

 

[Schlenkerla]

A french press is not where you want to be...Yuck.

Brian,

It doesn't have anything to do with the Treaty of Versailles? [emoji16]

Curious minds want to know. - LoL

Maybe it goes farther back than that.

 

[RPh_Guy]

When your talking sour do you need low oxygen methods?

Do I use low oxygen methods to make sour beer?
Yep! I wouldn't be surprised if I'm the only guy on the planet doing that.

My only successful low oxygen brew (of 4 attempts) was a gose.
It ruined non-low-oxygen beer for me.

 

[cmac62]

So, question for the LOB folks: What is the latest? Still using hop tea? I saw somewhere on here of a process using high proof spirits to extract the volitiles from the hops and you can either evaporate the alcohol off or use it like a ticture. Has anyone tried this? I have some 120 proof in the freezer. Next time I'm at a HBS I'll get some whole hops to see what I can get. I also think a french press may be a good way of extracting the hops from the sprits.
thanks

 

[Birrofilo]

Trifecta is based off a commercial hot side Antioxidant called antioxin SBT by AEB . It is specifically made for commercial brewery HSA mitigation. It is only available to professionals, so I got some.

For the benefit of those reading this thread, Antioxin SBT by AEB is now also available in 1 kg pack:

https://www.mr-malt.it/antioxin-sbt-kg-1.html

 

[Birrofilo]

The addition of (SMB/KMB) sodium or potassium metabisulfates prevents oxygen from staying in a dissolved state that would degrade the malt flavor. - Long Term Protection - during, mash, pre boil and cool down. Only to be removed at/before pitching time.

Curious about removal of SMB / KMB at pitching time. I did not know this chemical substance was removable from the wort, presumably by the addition of some other chemical.

How is that removed? I read I think a fair share of LODO threads and pages but I never came across such a possibility. In fact, sulphite is what holds me from studying this matter further, but a method to remove would certainly reignite my interest.

 

[Hanglow]

Oxygen is used to remove it. So you just oxygenate a bit more than you otherwise would at pitching

 

[Birrofilo]

Oxygen is used to remove it. So you just oxygenate a bit more than you otherwise would at pitching

Thanks, I understand that oxidizes the thing and therefore saturates its oxygen scavenging capabilities, so that the yeast has oxygen for its needs.

But would this method remove all the smell from the beer? Do oxydized sulphites stink less than non-oxydized sulphites?

I was hoping there was some substance who would make the sulphite precipitate at the bottom

 

[effeffe]

Thanks, I understand that oxidizes the thing and therefore saturates its oxygen scavenging capabilities, so that the yeast has oxygen for its needs.

But would this method remove all the smell from the beer? Do oxydized sulphites stink less than non-oxydized sulphites?

I was hoping there was some substance who would make the sulphite precipitate at the bottom

Sulfites are oxidized to sulfates.