It’s sugar we’re interested in with efficiency. Tannins come from the husks when heated above mash-out temperatures and when sparging if the runoff falls below about 1010. Maybe it’s this last point that’s most relevant - there comes a point where you can’t extract the last of the sugars without the runoff falling too low and picking up tannins.
Yes sugar and there are
This was where I was asking that kind of question. It's not obvious (or proven) to me that there is a direct correlation between sugar and "flavour compound" extraction when you increase your efficiency
Ah yes, I remember the discussion.
What happend Clint, have you lost your mojo?
I think you use whole leaf hops right? Did you put them in a bag in the keg?
So many things seem to be just repeated on the internet without any real knowledge. It's good to have first-hand experience like this.
That’s right, I use whole leaf hops because I don’t want a dip tube clogged with hop debris.
I think if the hops do make a person’s beer grassy they’re probably using hops that have a grassy character to their flavour profileSo many things seem to be just repeated on the internet without any real knowledge. It's good to have first-hand experience like this.
Mine was a simcoe/citra blend. It faded during normal bottle conditioning.I think if the hops do make your beer grassy you’re probably using hops that have a grassy character to their flavour profile
Sorry, I didn’t mean “you”, I’ve rephrased the post.
No, I got that. I just figured it was useful to say which ones I had used.
Did you use pellets? I would imagine this might also be a potential issue.
I did. In a canister like you had in your previous pic.
Not me asking
