Beer_Guy
Well-Known Member
[First I want to take sanitation out of the equation and let us assume that this is all done in a sanitary environment.]
We all know that leaving hops in HOT wort too long affects their contribution to the final product. But is cooling TOO fast affecting the mouth feel of the final product?
A question for those who use a Reverse Flow Chiller:
Do you see more trub in the primary after fermentation than when you used cold water through a submerged coil of copper tubing for chilling?
If so then is cooling down done too fast affecting mouth feel by converting proteins into weird structures which settle out of the finished product? If so then a regulated cooling may be helpful with that.
Having said all that, we need to know at what temp the cold break happens and at what temp hop profile changes continue to happen.
If the cold break temp is below the temp that hop profile changes happen, I have an idea.
The plan:
Boil wort as normal.
Rapidly cool wort to below whatever the temp at which hop profile changes happen.
Slowly cool wort from there down to pitching temp to prevent any harmful cold break.
If this makes sense then a shorter Reverse Flow Chiller calculated to reduce temp to just below hop utilization temp combined with a Submerged Chiller to then slowly lower the wort temp to final pitching temp would be ideal.
Any thoughts?
We all know that leaving hops in HOT wort too long affects their contribution to the final product. But is cooling TOO fast affecting the mouth feel of the final product?
A question for those who use a Reverse Flow Chiller:
Do you see more trub in the primary after fermentation than when you used cold water through a submerged coil of copper tubing for chilling?
If so then is cooling down done too fast affecting mouth feel by converting proteins into weird structures which settle out of the finished product? If so then a regulated cooling may be helpful with that.
Having said all that, we need to know at what temp the cold break happens and at what temp hop profile changes continue to happen.
If the cold break temp is below the temp that hop profile changes happen, I have an idea.
The plan:
Boil wort as normal.
Rapidly cool wort to below whatever the temp at which hop profile changes happen.
Slowly cool wort from there down to pitching temp to prevent any harmful cold break.
If this makes sense then a shorter Reverse Flow Chiller calculated to reduce temp to just below hop utilization temp combined with a Submerged Chiller to then slowly lower the wort temp to final pitching temp would be ideal.
Any thoughts?