I used to think that I would waste hop flavour by adding the hops at flameout, rather than at 5 minutes. How wrong I was! Flameout hops add the kind of fresh flavour I love.
I took to waiting for the temperature to fall to 90C before adding the hops to reduce the isomerisation and hence preserving the flavours I was seeking. Even better beer, but if you taste the hops when you have steeped for 20 minutes they still have a massive flavour. I thought of a way to get this flavour into the beer, tried it, and it works!
That's the point of this thread. I've used the technique on my last 4 or 5 brews and it's simple.
Put the flameout hops into a liquidiser and blitz them for a few seconds until they look like chopped oregano.
You release the oils and acids which you are looking for and get them into solution.
Worth a try.
Any comments would be welcome.
I took to waiting for the temperature to fall to 90C before adding the hops to reduce the isomerisation and hence preserving the flavours I was seeking. Even better beer, but if you taste the hops when you have steeped for 20 minutes they still have a massive flavour. I thought of a way to get this flavour into the beer, tried it, and it works!
That's the point of this thread. I've used the technique on my last 4 or 5 brews and it's simple.
Put the flameout hops into a liquidiser and blitz them for a few seconds until they look like chopped oregano.
You release the oils and acids which you are looking for and get them into solution.
Worth a try.
Any comments would be welcome.
