- Joined
- Jan 23, 2008
- Messages
- 65,431
- Reaction score
- 10,793
First Wort Hopping.
Highly regarded as a method to inufuse not just bittering into the wort but also locks in a high level of flavor and aroma. And touted as a first rate method of reducing the total amount of hops needed for a brew by possibly eliminating late additions. Lastly, this method is documented as providing an increase of 10% to the total utilization of Alpha.
So then, excepting those beers where hop flavor and aroma have no place, why isn't this standard practice?
And how does one implement this into the 90 minute boil without effecting break production?
Finally, how is it the flavors and aroma don't get boiled out?
I have read books but non really seem to offer much in the way of "esplaining" this except by saying that it works.
Highly regarded as a method to inufuse not just bittering into the wort but also locks in a high level of flavor and aroma. And touted as a first rate method of reducing the total amount of hops needed for a brew by possibly eliminating late additions. Lastly, this method is documented as providing an increase of 10% to the total utilization of Alpha.
So then, excepting those beers where hop flavor and aroma have no place, why isn't this standard practice?
And how does one implement this into the 90 minute boil without effecting break production?
Finally, how is it the flavors and aroma don't get boiled out?
I have read books but non really seem to offer much in the way of "esplaining" this except by saying that it works.