Kungpaodog
Well-Known Member
From what I understand, the longer hops is boiled more alpha acids are isomerized lending the bitterness. Adding hops immediately after the boil should only add flavor and aroma (I think). At the other end of the scale dry hopping will add hop aroma with no bitterness. I think this is the basic description.
Since so many recipes call for 60 min, 30 min, 15 min, 5 min, etc, hop additions, there is obviously a reason for differently timed additions. What is happening during those different timed additions, and what do they each specifically add to the beer?
Since so many recipes call for 60 min, 30 min, 15 min, 5 min, etc, hop additions, there is obviously a reason for differently timed additions. What is happening during those different timed additions, and what do they each specifically add to the beer?