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Whirlpool/hopstand vs dryhop
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Ps DD2 I whirlpool ipa's @75c with usually about 150g and upto 50g in dry hop and that hits my bitterness limit and certainly her indoors who is seems to detect bitterness more than me
Yes, I think it would unless you took your hopstand down to 70C or even a little lower - but you can get nice flavours from some lower AA hops. Also, you would skip the addition of any bittering hops and just rely on bitterness from the hopstand.
You can also make the beer strong where you need extra bitterness to balance the flavour, aim for about 8%.
Never use bittering hops H even in a bitter I use the hops in the recipes to give me the bittering
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You clearly haven't kept them long enough.
Perhaps not "off" but they defo get a "cheese" pong.
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Just kegged a basic pale ale and added 10ml of this to the keg. Smells lovely
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I have been thinking about trying them. I will give them a go.
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I used 5ml of the outback in a pacific pale ale and got good results so went all in with the 10ml. See how it turns out in a week.
It's just great here!!
Loads of fantastic feedback and other ideas for your beer!
Loads of fantastic feedback and other ideas for your beer!
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Are they easy to dissolve?
I have used these kind of flavours like peach,Rhubarb,Gooseberry etc they can add a nice taste to a IPA that has not worked out but they do taste a little artificial but they can rescue a beer
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Bitterness from a hop stand is usually astringency from forgetting to use acid first to lower the pH.
If you dry hop longer than 2 days then the oils actually go back into the hops ref. Also if you dry hop before cold crash and remove yeast then the oils stick to the yeast and get dragged out of solution or go inside the yeast cell ref.
If you dry hop longer than 2 days then the oils actually go back into the hops ref. Also if you dry hop before cold crash and remove yeast then the oils stick to the yeast and get dragged out of solution or go inside the yeast cell ref.
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Really? This is the first I've heard of this, and I can't come up with a scientific explanation of how this would happen
I now add Lactic acid with my dry hop and do not dry hop for more than 2 days which I think helps but no scientific proof from my doings.
I had read that PH was a factor in dry hop bitterness so I have been adding acid for a while usually 2ml of Lactic and I have not noticed any acidic taste with the beer
While this is true from a scientific perspective I’m not sure how much difference it makes in practice. There’s quite a lot of science that can be demonstrated but I for one can’t actually tell the difference in practice.
Having said all that, unless I’m dry hopping during active fermentation in order to exploit biotransformation, I dry hop on day 9 of fermentation where primary fermentation is complete because the alcohol concentration is pretty much at maximum and these hydrophobic hop oils ARE soluble in alcohol.
Having said all that, unless I’m dry hopping during active fermentation in order to exploit biotransformation, I dry hop on day 9 of fermentation where primary fermentation is complete because the alcohol concentration is pretty much at maximum and these hydrophobic hop oils ARE soluble in alcohol.
Sadfield
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If you don't like bitter beers, heavy dry hopping may not be the answer. It's not all about isomerised hop acids.
"Humulinones can create about two-thirds as much bitterness as iso-alpha acids, but are beer-soluble and are absorbed fairly quickly during dry-hopping."
https://www.beervanablog.com/beervana/2017/4/17/yes-dry-hopping-does-add-bitterness-to-beer
"Humulinones can create about two-thirds as much bitterness as iso-alpha acids, but are beer-soluble and are absorbed fairly quickly during dry-hopping."
https://www.beervanablog.com/beervana/2017/4/17/yes-dry-hopping-does-add-bitterness-to-beer
Sadfield
Landlord.
Brewing in the traditional British ale way using early kettle hops and a long boil, rather than using modern US hazy techniques, may actually give you more control over bitterness.
There’s a couple of paragraphs about this in the Janish book The New IPA where research demonstrated that humulinones come from dry hops and provide bitterness but at the same time those dry hops absorb iso-alpha-acids, reducing bitterness
.The net result is that a beer with low iso-alpha-acid bitterness becomes more bitter through dry hopping and a beer that has higher iso-alpha-acid bitterness becomes less bitter. The transition point being about 25IBU.
This might support your follow-up comment about not dry hopping at all if you prefer a lower level of bitterness.
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