32 replies to this topic

[HVB]

He seems to be saying that not on;ly can long dry hopping be needless, it can also be detrimental.  Produces earthy flavors.  Gotta read the article again.

 

I could be wrong but I think a few years ago Gordon Strong suggested 24 hours was enough time for a DH to do its thing.

 

Now I look forward to going to work tomorrow so I can read the article in full.

[positiveContact]

He seems to be saying that not on;ly can long dry hopping be needless, it can also be detrimental.  Produces earthy flavors.  Gotta read the article again.

 

have you actually experienced that though?  I leave my dry hops in the keg every time and sometimes for months before the keg kicks.  

[SchwanzBrewer]

have you actually experienced that though?  I leave my dry hops in the keg every time and sometimes for months before the keg kicks.  

 

Well obviously you're doing it all wrong.

 

Part of me says that if there's science to back it up then it must be true, but part of me says it's all entirely pointless because brewing science experiments that are controlled are nothing like what we are able to do as homebrewers. When you make a recipe as a homebrewer you really have to approach it more like cooking than science. Yes you need to be careful with sanitation and such, but your ingredients are going to be completely different than the next guys and you need to use your senses to tell you what to use and how long to use it for to get what *you* want. All of the science that we learn is like compass that points you in the right direction, but at some point you have to look up and use your senses to complete the journey.

[positiveContact]

Well obviously you're doing it all wrong.

 

Part of me says that if there's science to back it up then it must be true, but part of me says it's all entirely pointless because brewing science experiments that are controlled are nothing like what we are able to do as homebrewers. When you make a recipe as a homebrewer you really have to approach it more like cooking than science. Yes you need to be careful with sanitation and such, but your ingredients are going to be completely different than the next guys and you need to use your senses to tell you what to use and how long to use it for to get what *you* want. All of the science that we learn is like compass that points you in the right direction, but at some point you have to look up and use your senses to complete the journey.

 

I think sometimes this stuff is technically correct but maybe not particularly noticeable for one reason or another when it comes down to actual practice.

[SchwanzBrewer]

I think sometimes this stuff is technically correct but maybe not particularly noticeable for one reason or another when it comes down to actual practice.

 

True.

[positiveContact]

True.

 

*crotch bump*

[denny]

It would only be biotransformation (according to the definition) if the hops caused a chemical alteration internally to the yeast cells during fermentation.

 

 

Yeah, I could see that, but only if you leave the hops in the keg. I never could get myself to leave them in longer than a week or so.

 

I leave them in for 2-3 months, until the keg is gone.

have you actually experienced that though?  I leave my dry hops in the keg every time and sometimes for months before the keg kicks.  

 

I really don't know now. An article like that, along with my work on confirmation bias, can really make you doubt what you think you know.  I think this idea is ripe for an experiment.

I think sometimes this stuff is technically correct but maybe not particularly noticeable for one reason or another when it comes down to actual practice.

 

My favorite quote come from Tom Magliozzi (Car Talk)..."Reality is often astonished by theory".

[denny]

True.

 

This is what I've been saying for 20 years.  Just becasue you read something doesn't mean that's how it works for you.  That's why we have multiple testers for our experiments.  Makes it harder to parse the data, but much more real world than people who do a single experiment.  It's also the reason we and Brulosophy tell people not to take our experiments as the final word on anything.

[HVB]

This is what I've been saying for 20 years.  Just becasue you read something doesn't mean that's how it works for you.  That's why we have multiple testers for our experiments.  Makes it harder to parse the data, but much more real world than people who do a single experiment.  It's also the reason we and Brulosophy tell people not to take our experiments as the final word on anything.

 

What was the result of the Experimental Brewing biotransmform experiment?  I looked fast but cannot log in from work.

[denny]

What was the result of the Experimental Brewing biotransmform experiment?  I looked fast but cannot log in from work.

lemme find it for ya

[denny]

Quick summary..we tested dry hopping at high krausen vs. dry hopping post fermentation.  A variety of yeast was used, including WY1318 and US 05.  9 trials.  2 achieved significance, 7 didn't.

[HVB]

Quick summary..we tested dry hopping at high krausen vs. dry hopping post fermentation.  A variety of yeast was used, including WY1318 and US 05.  9 trials.  2 achieved significance, 7 didn't.

Thanks.  I think S-05( or any chico) are not prevalent to the reported biotransform.  But like I said earlier, many notable brewers of the style that is said to benefit from it do not buy into it or do it.  Part of that could be related to yeast re-pitching though.

Edited by drez77, 21 January 2019 - 12:51 PM.

[denny]

Thanks.  I think S-05( or any chico) are not prevalent to the reported biotransform.  But like I said earlier, many notable brewers of the style that is said to benefit from it do not buy into it or do it.  Part of that could be related to yeast re-pitching though.

 

Yeah, but 1318 is supposed to be, so we were surmising that yeast doesn't matter.