Post boil hopping

[paulgough]

Never tried it before!

What's a good amount of time to leave the hops steeping for?

I was thinking probably just for the amount of time it takes to drain the boiler?

 

[calumscott]

I think the idea of flameout hops is that you chuck them in as you switch off the heat and there they stay until you have chilled and drained.

So you should get the right effect using your immersion chiller.

Flameout hopping if you don't chill means that you will potentially lose some of the lightest aroma volatile compounds but I still do it and I still get good aroma in my beer. :thumb:

 

[paulgough]

Cheers Calum :)

 

[Duxuk]

I've made some great beers recently with up to 2g/litre added at flameout, with no chilling. The flavour seems to get into the wort very quickly but I have been steeping for 20 minutes as a matter of course. Seems to work so I'll stick with it. Williams oa Alloa's Joker IPA was the benchmark I was aiming for. I honestly think I'm brewing better beer with a great late hopped taste! :

 

[calumscott]

I'm a huge late-hop junkie. Don't get me wrong, I like the bittering too and I like complex malt but the flavour and aroma of quality and interesting hops just makes a beer IMO.

Late additions, flameout and dry-hops are likely to continue to feature highly in my brewing. :drink:

 

[graysalchemy]

I find dry hops are best added post fermentation as some of the volatiles can be lost due to the fermentation just as boil drives off aroma so does active co2 production.

:thumb:

 

[calumscott]

I find dry hops are best added post fermentation as some of the volatiles can be lost due to the fermentation just as boil drives off aroma so does active co2 production.

:thumb:

Isn't the theory behind the flameout hops that they are hot extracted aroma compounds that might not come out from a dry-hop soak? So you get different profile? Otherwise there wouldn't be a point to it...

...but then this is brewing and there's a lot of that goes on! :lol:

 

[lambert]

I find dry hops are best added post fermentation as some of the volatiles can be lost due to the fermentation just as boil drives off aroma so does active co2 production.

:thumb:

+1

 

[graysalchemy]

I find dry hops are best added post fermentation as some of the volatiles can be lost due to the fermentation just as boil drives off aroma so does active co2 production.

:thumb:

Isn't the theory behind the flameout hops that they are hot extracted aroma compounds that might not come out from a dry-hop soak? So you get different profile? Otherwise there wouldn't be a point to it...

...but then this is brewing and there's a lot of that goes on! :lol:

Didn't think of that :hmm: so flame out and dry hop to maximise everything. :hmm:

 

[RobWalker]

I find dry hops are best added post fermentation as some of the volatiles can be lost due to the fermentation just as boil drives off aroma so does active co2 production.

:thumb:

Isn't the theory behind the flameout hops that they are hot extracted aroma compounds that might not come out from a dry-hop soak? So you get different profile? Otherwise there wouldn't be a point to it...

...but then this is brewing and there's a lot of that goes on! :lol:

Didn't think of that :hmm: so flame out and dry hop to maximise everything. :hmm:

ALL the hops! 6kg @ 10mins, 12kg @ dry hop over 16 weeks minimum, imho.

 

[graysalchemy]

ALL the hops! 6kg @ 10mins, 12kg @ dry hop over 16 weeks minimum, imho.

Thats a lot of hops Rob

 

[wilsoa1111]

lol want any beer with ur hops

 

[calumscott]

lol want any beer with ur hops

NO! Just bring me more hops!!! :lol: