15 replies to this topic

[HVB]

https://brulosophy.c...riment-results/

 

Interesting result.  I have gone with a 30 minute boil on hoppy beers lately so that I could do a 20-30 minute whirlpool and not have a longer brew day.  For me this has resulted in beers that I cannot tell the difference from their 60 minute counterpart.  I am not sure I will change my process now but I may consider it.

 

His comment on IBU calculations goes along with what many have said for a long time.  I know myself I have gone away from calculated IBU numbers to more of a gut feeling when creating a hop bill.

 

now if this was only lodo

[positiveContact]

so his "hop stand" was done at near boiling temperatures?  I can't say I'm surprised there wasn't much difference.

[HVB]

so his "hop stand" was done at near boiling temperatures?  I can't say I'm surprised there wasn't much difference.

I agree, most do cool down the wort but I have also read of many that just add the hops at flameout and let them steep.

[cavman]

I wish he had chilled the hop stand beer to 170-180 first.

[ChicagoWaterGuy]

A better test might be 60 minute boil with 20 minute addition vs 40 minute boil + 20 minute hop stand at 180.

[Bklmt2000]

My M.O. for hop-stands:

 

Post boil, I run a couple gallons of water through my IC and collect some of it to mix w/ Star-san for post-boil sanitizing.

 

After that, i cut off the chilling water at the tap, toss in my hop-stand addition into the kettle and cover. I let my hopstand additions steep for anywhere from 15 minutes to 45 minutes, then chill as normal.

 

I'm not sure how far below boiling this takes the wort, but I've used this method for about a year now with good results.

[HVB]

My M.O. for hop-stands:

 

Post boil, I run a couple gallons of water through my IC and collect some of it to mix w/ Star-san for post-boil sanitizing.

 

After that, i cut off the chilling water at the tap, toss in my hop-stand addition into the kettle and cover. I let my hopstand additions steep for anywhere from 15 minutes to 45 minutes, then chill as normal.

 

I'm not sure how far below boiling this takes the wort, but I've used this method for about a year now with good results.

MY SOP lately has been

 

Boil for 30 minutes

 

once time is up I will chill till my inline on my CFC shows 160.  At that point I stop the water but leave the pump on so teh beer flows back to the kettle to whirlpool.  I now add my hops. 

 

Whirlpool for 10-15 minutes then shut the inlet valve for the whirlpool off

 

Let settle for 10-15minutes

 

Pump to fermenter

[SchwanzBrewer]

My theory is this... it's IPA. Add the hops frequently towards the end and in large quantity. Tasty.

[denny]

On the next podcast, we discuss the fact that you can actually get bitterness from dry hop additions due to humulinones.  And at the same time they increase bitterness, they actually reduce iso alpha acids.  Fascinating stuff, hops....

 

And BTW, every time I've had a beer analyzed it's been within 1-2 IBU of what my software predicted.

[HVB]

My theory is this... it's IPA. Add the hops frequently towards the end and in large quantity. Tasty.

Can I see references and do not cite any home-brewers dogma please.

On the next podcast, we discuss the fact that you can actually get bitterness from dry hop additions due to humulinones.  And at the same time they increase bitterness, they actually reduce iso alpha acids.  Fascinating stuff, hops....

 

And BTW, every time I've had a beer analyzed it's been within 1-2 IBU of what my software predicted.

I find that dry hopping information interesting and different than everything that has previously been thought.   As for the analyzed beer, were any of these calculated to be huge IBU levels?  Say 125-200IBUs?

[denny]

Can I see references and do not cite any home-brewers dogma please.

I find that dry hopping information interesting and different than everything that has previously been thought.   As for the analyzed beer, were any of these calculated to be huge IBU levels?  Say 125-200IBUs?

 

Nope, they weren't.  https://scottjanish....ss-dry-hopping/

[HVB]

Nope, they weren't.  https://scottjanish....ss-dry-hopping/

cool, thanks.

 

That article hits on something Neddles and I have been discussing and that is dryhopping increasing final pH.  interesting.

Edited by drez77, 02 May 2016 - 08:43 AM.

[positiveContact]

yeah, I chill to 140-160F before I do a hop stand.  then I let it sit for 30 mins.  then I resume chilling.

 

I figure I want to take the edge off after the boil ASAP so that my flameout hops don't become 30 min hops.  Or at least minimize that effect.

[denny]

cool, thanks.

 

That article hits on something Neddles and I have been discussing and that is dryhopping increasing final pH.  interesting.

 

This also....

 

https://appellationb...ost-bitterness/

[neddles]

This also....

 

https://appellationb...ost-bitterness/

 

This link works

 

https://appellationb...ost-bitterness/

[denny]

This link works

 

https://appellationb...ost-bitterness/

 

Thanks!