I like hops at lot, but am always slightly disappointed by the amount of hop bitterness, flavour and aroma I end up with in my IPA type beers?
So on reviewing some of the IPA recipes on here, I'm doing much the same as everyone else. The IBU's often seem to be in the 60-70 mark, with about 25-40g hops on 60mins and 100g in the last 20 mins for a 20L batch.
I am planning (in my head) an Imperial/Double/Triple IPA type thing, I just want loads of hops. Maybe something with about 50g at the start and maybe 200g in the last 15mins and an ABV of about 7%.
Is this a waste of hops? i.e. if you go over a certain ammount, do you lose extraction of the hoppy goodness?
Can you ever overdo the late additions? I can understand if you put 200g in at 60mins, it might make the beer unpalateable, but late additions surely not?
Does using softer bottled water make a significant difference? Used Tesco water on my last one and didn't notice much improvement.
Anyone got any experience of overdoing the hops?
I've never been able to overhop but my tolerance is quite high ;)
The only way I've got strong hop flavor and aroma was through dry hopping
Do you bottle or keg?
Are you adding gypsum to the boil?
What yeast are you using? For our IPAs we'd generally use US05 or WLP001 and dry hop at around 1g per L.
I don't think there is such thing as too much hops for late additions. Bittering on the other hand...
To answer all the questions above, I keg and usually use US05 and don't use gypsum. I would dry hop with up to 2g/L and still not enough.
I have a problem :(
There definitely is such a thing as too much hops. I'm a malt-worm so you might expect me to say that, but in 'For the love of hops' there's a story about one microbrewery who found they got a better hoppy taste by dialing back the amount of hops they used. The flavour and aroma compounds in hops (and everything else) are all concentration sensitive, meaning that at certain concentrations they taste one way and taste a different way at other concentrations. I'll try to dig up some examples later. So, you might find that you actually get more of the hop hit you want by adding less hops. I think it would be more cost effective, at any rate, to play around with what hop varoeties you use and when you add them then by just adding more.
Quote from: ColMack on July 22, 2013, 08:55:08 PM
To answer all the questions above, I keg and usually use US05 and don't use gypsum. I would dry hop with up to 2g/L and still not enough.
I have a problem :(
If you really want the hops to be prominent bottling is the way to go, kegging weakens the hops big style. I'd also add a tea spoon of gypsum to the boil to add the hop bite.
That's a really interesting comment. I've always bottled but I've noticed that a lot of the guys who do hop forward beers like DIPAs and Black IPAs seem to keg and the Mitch Steele IPA book more or less says that this is the norm at a commercial level also because it allows the beers to be consumed sooner, when the hop flavours are fresher.
Quote from: mr happy on July 23, 2013, 09:18:45 AM
That's a really interesting comment. I've always bottled but I've noticed that a lot of the guys who do hop forward beers like DIPAs and Black IPAs seem to keg and the Mitch Steele IPA book more or less says that this is the norm at a commercial level also because it allows the beers to be consumed sooner, when the hop flavours are fresher.
The hops dissapate much faster in a keg, even starting out, same beer kegged or bottled, the bottle will have much more hops and that situation will last for longer too as the hops disappear faster in the kegged version. Dunno if it's about the bulk storage affecting the hops or what.
What hop additions are you using,
I done a 50 ibu IPA recently with a total of 150g of hops and it turned out really nice and hoppy and im a hop head.
60min, 20min, 10 - 5min and flame out hops should give you a decent hop profile and then I generally dry hop with about 2-3g per liter,
Remember, the perceived hoppiness from most beers is about 80% aroma so try and push the vast majority of your hops to 20 mins or less and you should be fine.
For a double IPA I would add some hops in a 30 mins just to counteract the high alochol tase you will get from a 7 or 8% beer
My standard hop additions would be approximately
60 mins 20 - 25g
20 mins 20g
15 mins 20g
10 mins 20g
5 mins 20g
1 mins 25g
0 mins 25g
I'm just wondering what would happen if I doubled that schedule. Would I just be wasting hops and /or making undrinkable beer? I'd probably loose a load of wort to the hops also.
My latest batch 68IBU uses about 50 of cascade pellets as part of a schedule similar to above so it'll be interesting to see if they make a difference. It is aroma I'm looking for rather than mouth puckering bitterness.
Is that all the one type of hop or a blend?
I find that certain hop combinations go very well together while others are not.
That would almost always be a blend. Generally whatever is to hand.
Latest blend is Magnum (60), cascade and citra.
Good point though, maybe the blends I use don't always work.
Next one I'm planning is with the tried and tested 4 Cs, Chinook, Centennial, Cascade and Citra.
What about double dry hopping Col? Had a listen this morning to the most recent Brew Strong episode on the Brewing Network, was interesting to hear about how that may benefit.
Too much hops screw beers up and destroy the subtleties of the malt....there I said it.
I hate the trend (US driven) to add more and more hops until they take your tooth enamel off.
People are losing the appreciation of a good German lager, malt forward and subtle, being described by hop heads as watery piss....because they have no taste buds left from eating hop cones.......
Anyway, I don't do a lot of hops in my brews and hardly ever go over about 30 IBU's depending on style of course, but even my bitters don't go much over the low thirties.
Whatever floats your boat, but don't forget..the hop thing is a fad :)
I concur :)
Quote from: Eoin on July 23, 2013, 05:28:00 PMToo much hops screw beers up and destroy the subtleties of the malt....there I said it.
I'd say "can" screw a beer up. Some beer styles don't require malt subtlety. There are many types of beer :)
Quote from: Eoin on July 23, 2013, 05:28:00 PMI hate the trend (US driven) to add more and more hops until they take your tooth enamel off.
Adding more hops for the sake of it is a bit silly all right, but the effort to extract maximum flavour and effect from hops has led to some great beers (and some great beer styles, e.g. Double IPAs)
Quote from: Eoin on July 23, 2013, 05:28:00 PMPeople are losing the appreciation of a good German lager, malt forward and subtle
+1. I love the subtle flavours of a good Alt or a good German lager, but not just the malt subtleties. I also love the refined spiciness of the hops.
Quote from: Eoin on July 23, 2013, 05:28:00 PMbecause they have no taste buds left from eating hop cones.......
I think it's more of a cultural shift towards what are perceived to be exciting beers.
Quote from: Eoin on July 23, 2013, 05:28:00 PMAnyway, I don't do a lot of hops in my brews and hardly ever go over about 30 IBU's depending on style of course, but even my bitters don't go much over the low thirties.
Personally I would never limit myself in this fashion. I like to brew a wide variety of styles, not just because I like those styles but also because I think it makes me a better brewer.
Quote from: Eoin on July 23, 2013, 05:28:00 PMbut don't forget..the hop thing is a fad :)
You wish 8)
I've done High IBU's, hitting 47 or 57 (can't remember) with one APA I did, before I decided I didn't really like the style or the hop schedule and said meh, not again.
I only limit myself because it's what I want to drink of course. My wife likes the heavily hopped stuff. My tastes top out at about the nice balance that is Galway Hooker for example.
Yea, Galway Hooker is a good example. I'd say it's actually quite a bitter beer, even though the IBUs are relatively low. Some IPAs I've tried, on the other hand, have been so well balanced that I'm shocked to find out they have massive IBU levels.
I have bittered the crap out of beers when I do no chill, and forgot to take out my flavour hops (which turned them into bitter hops).
The late additions are key (10min - 5min) apparently, but they big one is the dry hopping. Makes a huge difference, but dont leave the hops too long in there before you bottle (or they will escape).
If you HAVE to hop the shit out of a beer then something is wrong with the beer,hops can be a great cover up tool for us as home brewers but when a craft brewery start doing it you gotta ask what would the beer be like without so much hops? It is not necessary to maximise out and top out when dealing with hops IMHO(listen to me all expert like).
I do agree that IMHO its largely USA driven"supersize me" attitude thats driving this.
Quote from: deadman1972 on July 26, 2013, 03:22:36 PM
If you HAVE to hop the shit out of a beer then something is wrong with the beer
I don't understand your point. If you want a hoppy beer you can include lots of hops. If you don't want a hoppy beer you can hold back on the hops. If you want to adjust the bitterness of a beer after fermentation there are ways and means. But you never HAVE to hop the shit out of a beer. We don't live in Germany. We are bound by no brewing rules ;)
Quote from: deadman1972 on July 26, 2013, 03:22:36 PMhops can be a great cover up tool for us as home brewers
If you mean you can use hops to correct your bitterness level or maybe add some more hop flavour or aroma then yea, ok. But I wouldn't call that a cover up tool. It's more akin to correcting your seasoning when cooking.
But if you mean that hops can be used to mask flaws then I think that's pretty strange. That would require the brewer to know in advance that their beer is going to be bad and to take pre-emptive action by adding hops to compensate. But why not try to tackle the expected flaw head on?
Quote from: deadman1972 on July 26, 2013, 03:22:36 PMbut when a craft brewery start doing it you gotta ask what would the beer be like without so much hops?
Apart from the fact that I don't think any craft brewery actually does seek to mask flaws by adding more hops, I don't understand your point. Suppose we came across a really malt forward beer and asked what would the beer be like if the malt additions were toned down? The obvious answer is that it would be a less malty beer. But so what? You can design all kinds of beers. Why should we be so suspicious when a brewer decides to add extra hops or malt or yeast or whatever? Is this not exactly the kind of experimentation and spirit of adventure that makes brewing so much fun?
Quote from: deadman1972 on July 26, 2013, 03:22:36 PMIt is not necessary to maximise out and top out when dealing with hops IMHO(listen to me all expert like).
I completely agree, but this goes for just about any ingredient. It is not strictly necessary to do any of the things that brewers often do but that doesn't mean we shouldn't do those things when we think it is appropriate to do so. The point is not that we HAVE to do things, it's that we WANT to do things.
Quote from: deadman1972 on July 26, 2013, 03:22:36 PMI do agree that IMHO its largely USA driven"supersize me" attitude thats driving this.
To a large extent yes, and thank god the Americans have this attitude or we might never have seen the level of exciting innovation that has come to characterise the brewing scene in the States. Remember that many similar things were said about those crazy Belgians who pushed yeast, sugars, techniques and general cleanliness ( :P) beyond traditional limits. Hurray for those who push the boundaries!
Really what you are arguing over discussing is a matter of personal preference. If you don't like lot's of hops, don't buy or brew beers with lots of hops. No one has a gun to your head. :) If you brew a beer to someones recipe and think it's overly bitter look at the recipe and check the ratio of IBU/SG and reduce the IBUs to be comparable with a recipe you like. You soon learn what you like or don't and can modify recipes in advance.
I agree with the good Dr, I don't think anyone would try to mask a flaw in their beer by adding more hops, why would you brew it in the first place? You'd have to know at boil time it was flawed, and if you were a commercial brewery you would tip a bad batch rather than hurt your reputation.
For me, I haven't had a beer yet and thought it had too much hops! ;D
To my way of thinking if you are putting in so much hops that its overpowering the malt then what is the point? Beer is malt based after all, you don't need hops to brew beer but you do need malt, therefore IMHO hops should never be overpowering.
As home brewers we often use dry hopping to mask off flavours before bottling or kegging, don't see why craft breweries would not be the same tbh.
If you have to horse in the hops then IMHO that tells me you are covering up a lack lustre beer, if you want a hop bomb where nothing is coming through but hops, then stick them in some boiling water.
The Belgians might have been crazy but all those things you mentioned are NEEDED to brew beer, hops are not.
I am sure there are other ways to improve brewing other than going batshit crazy with hops.
This attitude that appears to be coming from the USA about hopping the hell out of brews remember comes from the land hat gave us Budweiser,Miller etc. At least we had Guinness. ;D
Quote from: Metattron on July 26, 2013, 05:59:10 PM
Really what you are arguing over discussing is a matter of personal preference. If you don't like lot's of hops, don't buy or brew beers with lots of hops. No one has a gun to your head. :) If you brew a beer to someones recipe and think it's overly bitter look at the recipe and check the ratio of IBU/SG and reduce the IBUs to be comparable with a recipe you like. You soon learn what you like or don't and can modify recipes in advance.
Agree 100% with this :)
Look i am only a complete beginner so what would i know
So what you're saying is, you don't like hoppy beers? :D
My generalisation is:
People reared on European beers (Czech, German, Belgian, British) are generally hostile towards the more flamboyant American versions of these styles.
It comes down to taste. For lighter clolered beers i like hoppy beers but not ones where the bittering is too strong which is what mostly happens when people go overboard.
But i still like a good malty beer at the same time, and its also possible to go the other way and under hop it
Quote from: Metattron on July 26, 2013, 05:59:10 PM
Really what you are arguing over discussing is a matter of personal preference.
'Fraid not 8) We're not arguing whether really hoppy beers are good or bad (at least I'm not). I was discussing Deadman's claim that there is some ulterior motive at work in beers that are highly hopped (i.e. highly hopped beers should be treated suspiciously because they hide some flaw in the underlying beer). This claim is open to dispute and not a matter of personal preference. I think Deadman is wrong and I explained why. Simple :)
Quote from: Dr Jacoby on July 26, 2013, 06:58:27 PM
Quote from: Metattron on July 26, 2013, 05:59:10 PM
Really what you are arguing over discussing is a matter of personal preference.
'Fraid not 8) We're not arguing whether really hoppy beers are good or bad (at least I'm not). I was discussing Deadman's claim that there is some ulterior motive at work in beers that are highly hopped (i.e. highly hopped beers should be treated suspiciously because they hide some flaw in the underlying beer). This claim is open to dispute and not a matter of personal preference. I think Deadman is wrong and I explained why. Simple :)
But EVERYONE (except me) has got off the topic of whether there's such a thing as too much hops EVEN IF A PROPERLY HOPPY PROFILE IS WHAT YOU'RE AFTER. The answer is YES. Sometimes less is more because hop flavours and aromas are concentration dependent so you have to dial in the right parts per million to get the flavour you want. It's all in Heironymous's "For the Love of Hops" (I'd put a page reference in, but I've misplaced my copy).
Quote from: shiny on July 26, 2013, 06:37:41 PM
My generalisation is:
People reared on European beers (Czech, German, Belgian, British) are generally hostile towards the more flamboyant American versions of these styles.
Ouch or as Tim O Rourke at the Alltech gig said
Americans like to brew beer tasting like rotten grass and fermented in a cat pelt
Just saying..it got a few laughs on the day even from some Americans.
I think his point was that they make the hops do all the work and try to cover and or ignore the malts and its lazy brewing.... controversial enough for ya?
Quote from: deadman1972 on July 26, 2013, 05:59:41 PM
To my way of thinking if you are putting in so much hops that its overpowering the malt then what is the point?
The point, presumably, is that you like the taste of hops.
Quote from: deadman1972 on July 26, 2013, 05:59:41 PMBeer is malt based after all, you don't need hops to brew beer but you do need malt, therefore IMHO hops should never be overpowering.
So it's ok for yeast to be overpowering? Surely no ingredient should be overpowering. It is after all a term of disapproval.
Perhaps you mean prominent rather than overpowering? But by that logic vanilla should never be a prominent flavour in ice cream because it is not an essential ingredient. That strikes me as bizarre.
Quote from: deadman1972 on July 26, 2013, 05:59:41 PMAs home brewers we often use dry hopping to mask off flavours before bottling or kegging
I haven't and I don't recall any other homebrewer admitting to it. But hey, you could be right.
Quote from: deadman1972 on July 26, 2013, 05:59:41 PMdon't see why craft breweries would not be the same tbh.
Maybe their worried that customers would see through their devious strategy? Or maybe it doesn't really happen.
Quote from: deadman1972 on July 26, 2013, 05:59:41 PMIf you have to horse in the hops then IMHO that tells me you are covering up a lack lustre beer
You don't have to horse in hops, though you might want to. Do you really not see that a brewer might actually want to add lots of hops, not to hide a flaw but because they like the bitterness or flavour or aroma?
Quote from: deadman1972 on July 26, 2013, 05:59:41 PM, if you want a hop bomb where nothing is coming through but hops, then stick them in some boiling water.
That's how most beers are made ;)
Quote from: deadman1972 on July 26, 2013, 05:59:41 PMThe Belgians might have been crazy but all those things you mentioned are NEEDED to brew beer, hops are not.
The Belgians are still crazy god bless 'em. As is the artificiality of the distinction you're drawing.
Quote from: deadman1972 on July 26, 2013, 05:59:41 PMI am sure there are other ways to improve brewing other than going batshit crazy with hops.
I'm pretty sure you're right.
Quote from: deadman1972 on July 26, 2013, 05:59:41 PMThis attitude that appears to be coming from the USA about hopping the hell out of brews remember comes from the land hat gave us Budweiser,Miller etc. At least we had Guinness. ;D
Eh, I honestly don't know what to say to this ???
Quote from: UpsidedownA (Andrew) on July 26, 2013, 07:10:02 PM
Quote from: Dr Jacoby on July 26, 2013, 06:58:27 PM
Quote from: Metattron on July 26, 2013, 05:59:10 PM
Really what you are arguing over discussing is a matter of personal preference.
'Fraid not 8) We're not arguing whether really hoppy beers are good or bad (at least I'm not). I was discussing Deadman's claim that there is some ulterior motive at work in beers that are highly hopped (i.e. highly hopped beers should be treated suspiciously because they hide some flaw in the underlying beer). This claim is open to dispute and not a matter of personal preference. I think Deadman is wrong and I explained why. Simple :)
But EVERYONE (except me) has got off the topic of whether there's such a thing as too much hops EVEN IF A PROPERLY HOPPY PROFILE IS WHAT YOU'RE AFTER. The answer is YES. Sometimes less is more because hop flavours and aromas are concentration dependent so you have to dial in the right parts per million to get the flavour you want. It's all in Heironymous's "For the Love of Hops" (I'd put a page reference in, but I've misplaced my copy).
I agree that there is such a thing :)
Quote from: Dr Jacoby on July 26, 2013, 06:58:27 PM
Quote from: Metattron on July 26, 2013, 05:59:10 PM
Really what you are arguing over discussing is a matter of personal preference.
'Fraid not 8) We're not arguing whether really hoppy beers are good or bad (at least I'm not). I was discussing Deadman's claim that there is some ulterior motive at work in beers that are highly hopped (i.e. highly hopped beers should be treated suspiciously because they hide some flaw in the underlying beer). This claim is open to dispute and not a matter of personal preference. I think Deadman is wrong and I explained why. Simple :)
I am not arguing with anyone except myself today ???
Mettatron i am not saying i dislike hoppy beers, i have not drank enough of then to say one way or another tbh. Although i realise i may have given that impression sorry. What i dislike is the growing attitude(IMHO) that unless it contains a shit load of hops its meh, bit like all beer in clear bottles is skunky, i say bollox to both but that's just IMHO.
I never said that highly hopped beers should be treated with suspicion, if you can show me where i said that i will say fair cop guv. I am not telling anybody how they should view beers with loads of hops, why would i be that presumptious ? :o
I did not make a claim i believe, what i gave was just my own personal opinion, i believe to be a claim i would have to say everybody SHOULD think the same way? :)
UpsidedownA i agree, less is more sometimes, but holy cow Batman if we don't hop the shit out of it we can't possibly drink it, it must be crap. :P
Just FYI i am brewing a Coopers draught this evening with a lot of hops, 25gr Cascade@30 and 25gr Herkules@5, in a 30 min boil.
Not a lot of hops you say? Its a one gallon batch :o I am treating this one with suspicion(how the hell do you spell that anyway?) :P
Found my book! The page reference for the 'less is more' story is p28ff.
Quote from: deadman1972 on July 26, 2013, 07:35:39 PM
What i dislike is the growing attitude(IMHO) that unless it contains a shit load of hops its meh, bit like all beer in clear bottles is skunky, i say bollox to both but that's just IMHO.
Eh, but that is more or less true, take a stella off the cold shelf and it will be to some extent skunked. Drink a can of stella side by side with a bottle if you want to recognise skunking.
Quote from: shiny on July 26, 2013, 06:37:41 PM
My generalisation is:
People reared on European beers (Czech, German, Belgian, British) are generally hostile towards the more flamboyant American versions of these styles.
There may be some truth in this, no harm in people testing boundaries, but the old styles will always prevail in the end.
Quote from: Eoin on July 27, 2013, 09:44:58 PM
Quote from: shiny on July 26, 2013, 06:37:41 PM
My generalisation is:
People reared on European beers (Czech, German, Belgian, British) are generally hostile towards the more flamboyant American versions of these styles.
There may be some truth in this, no harm in people testing boundaries, but the old styles will always prevail in the end.
Why should the old styles prevail? I think the old styles are boring and I'm the exact opposite to the above. I started with the American styles and I find European styles taste like Budweiser/Miller in comparison to American versions. I know that will cause certain people to have a hissy-fit but I have yet to be convinced otherwise.
Aah, I think I (flippantly) know what's going on here. I think this is the question to which Douglas Adams was refering to when writing 'The Hitchhikers Guide...'. 42 is too much hops. ;D
Quote from: Il Tubo on July 27, 2013, 11:04:17 PM
Going to be controversial here. Haven't read the whole thread so I expect flames. ;)
Lots of hops mask other flavours. As a homebrewer I stuck in loads of hops in IPA-styles in the early days and reckoned I had brewed legendary beers. But I hadn't. I had made alcoholic hop cocktails with no balance. I only realised that later.
This does extend to commercial beer too. I cited an example to Shiny this evening of a hoppy commercial Irish beer where if you took out the hops the beer underneath tastes of nothing but diacetyl.
Unlike malt, water, or yeast, hops can be used to mask the underlying beer.
Thank you Tube in my convoluted way that was the core of what i was trying to say. I was looking at this from POV of a complete beginner home brewer.
Quote from: shiny on July 27, 2013, 10:20:28 PM
Quote from: Eoin on July 27, 2013, 09:44:58 PM
Quote from: shiny on July 26, 2013, 06:37:41 PM
My generalisation is:
People reared on European beers (Czech, German, Belgian, British) are generally hostile towards the more flamboyant American versions of these styles.
There may be some truth in this, no harm in people testing boundaries, but the old styles will always prevail in the end.
Why should the old styles prevail? I think the old styles are boring and I'm the exact opposite to the above. I started with the American styles and I find European styles taste like Budweiser/Miller in comparison to American versions. I know that will cause certain people to have a hissy-fit but I have yet to be convinced otherwise.
But Shiny i do Hissy Fits so well don't you think ? :P
Quote from: Il Tubo on July 27, 2013, 11:04:17 PM
Going to be controversial here. Haven't read the whole thread so I expect flames. ;)
Lots of hops mask other flavours. As a homebrewer I stuck in loads of hops in IPA-styles in the early days and reckoned I had brewed legendary beers. But I hadn't. I had made alcoholic hop cocktails with no balance. I only realised that later.
This does extend to commercial beer too. I cited an example to Shiny this evening of a hoppy commercial Irish beer where if you took out the hops the beer underneath tastes of nothing but diacetyl.
Unlike malt, water, or yeast, hops can be used to mask the underlying beer.
Yep, more hops seems to be the default position of a lot of brewers. People say it's pushing envelopes, I think it's lacking in imagination and following a trend personally. An innovative beer that I had this weekend that I enjoyed was the Rogue hazelnut Brown, I'd not session it, but it's a nice beer.
Quote from: Eoin on July 28, 2013, 12:17:36 PM
An innovative beer that I had this weekend that I enjoyed was the Rogue hazelnut Brown, I'd not session it, but it's a nice beer.
It's a good beer alright, if only they'd add more hops :P
How to balance beers -
Take the starting gravity of your beer, e.g 1.050
Then x by 1000 = 50
Take your desired IBU's, e.g 30 IBU
Divide by your gravity - 30/50 = 0.6
You now have your BU:GU ratio.
Cross reference this against the style.
Add more hops. ;)
There's a difference between hop bitterness and hop flavour.
The great beers in my opinion are the ones which know how to differentiate the two and understand both malt flavour and hop flavour in respect to one another.
It's not just understanding sweet and bitter but everything in between.
Getting the most out of your hop oils as well as melanoidins is key here.
You could argue that you could keep lashing malts at a stout thinking you're a genius as well without appreciating the space each one needs from one another to stand out too. It goes both ways. An IPA isn't the only place where mistakes can hide.
The thing about hop forward beers is that we're living in a time where hops are the most exciting thing happening in the area of materials available to us with breeding programs and blends. Malts have been relatively stagnant for years now if you compare them to the strides the cones are making.
Anything else in a discussion about over-hopping is a matter of unbalance in recipes or a question of preference in beer style in my opinion.
To the OP:
Aroma additions are key to improving your hop flavor:
- Hot stand: Leaving the wort to sit for 30 minutes or so after flameout to improve the utilization of late additions. This reproduces methods like using a hopback but without the specialized equipment. Apparently the infection risk is minimal because the temperature doesn't drop fast enough. I would try this in preference to dry hopping, which I find can produce grassy flavors strong enough to ruin a beer if you leave them too long.
- Myrcene: This oil produces some great aromatics, especially from NZ hops like Riwaka and Waimea. It does poorly with heat, though, so this again is for late hopping. Check the levels of this oil in the hops you're using.
- Radical late hopping: I made an APA once with 150g (scaled) of hops in the last 5 minutes of the boil but still ended up with only 23 IBUs. Tasted amazing, though faded to nothing within 3 weeks.
To the American hop obsession thread hijack:
Check out San Diego.
Some very technically proficient brewers (AleSmith, Green Flash, Port Brewing, and yes, even Stone) with 10-20 years experience who can brew anything they like.
They ain't trying to hide nuthin', they
want to add more hops.
Thanks guys. I'll try that 30 mins at flameout, never really tried that before as that tends to be the time of the day I'm eager to get finished up.
That really escalated quickly! I was starting to feel guilty about liking the taste of hops!
If you're letting the hot wort sit for thirty minutes before cooling, are you not encouraging dimethyl sulphide off-flavours?
Quote from: Dunkel on August 08, 2013, 12:27:44 PM
If you're letting the hot wort sit for thirty minutes before cooling, are you not encouraging dimethyl sulphide off-flavours?
Leave the lid off. In 30 minutes it won't have cooled enough to be an infection risk and DMS will not be produced in that period and it will remain volatile if it is and just off gas.