Shortest boil time?

[IainM]

Would be interesting to know if anyone has tried this eg hopping at 75 degrees centigrade during the chill. I presume you could cool to 75 deg. Hop, then wait 20 mins then recommence the chill.

Yup. It works well for those hop bombs brews.

 

[Bigcol49]

Would be interesting to know if anyone has tried this eg hopping at 75 degrees centigrade during the chill. I presume you could cool to 75 deg. Hop, then wait 20 mins then recommence the chill.

Hi!
Myrcene, one of the essential hop oils, "boils" off 64°C; wait until the wort is below that temperature.
The author of this article uses hop additions purely for bitterness - he uses a combination of steeping in the cool wort and dry hopping his flavour and aroma hops.

 

[EddtheBrew]

Would be interesting to know if anyone has tried this eg hopping at 75 degrees centigrade during the chill. I presume you could cool to 75 deg. Hop, then wait 20 mins then recommence the chill.

Hi Tommy,
Now there's a thought , if I were to go down that road , I'd cool to around 60°c , then add the hops at the required rate for a half hour ~3/4 hour stand before cooling to the required pitching temperature, though some breweries used to do a hop back stand as above at pitching temperature!!
Cheers
Edd

 

[Sadfield]

Hi!
Myrcene, one of the essential hop oils, "boils" off 64°C; wait until the wort is below that temperature.
The author of this article uses hop additions purely for bitterness - he uses a combination of steeping in the cool wort and dry hopping his flavour and aroma hops.

Yes to this. I've done it when using Amarillo and Mosaic, which are particularly high in orangey/citrus Myrcene. Rapidly dropped to 60c then steeped hops.

 

[simon12]

It is my understanding (rightly or wrongly) that the 60-90 min boil times got into home brew from commercial breweries that used it just as the best cost ratio of energy to bitterness hops, though this doesn't mean there are or aren't problems with shorter boils but I can't remember seeing a post ever that anyone has had problems with half an hour.

 

[BREWERS DROOP]

Interesting thread,I know commercial brewers use PH parameters to brewing Mash ph 5.2 to 5.5 1st Runnings Ph 4.8 to 5.2 Last runnings 5.4 to 5.6Wort in the Copper 5.1 to 5.4 Wort after boil 4.9 to 5.3 and beer after fermentation 3.7 to 4.2

So boil times i would think have an effect on the above going forward

 

[HoppyTommy]

Hi Tommy,
Now there's a thought , if I were to go down that road , I'd cool to around 60°c , then add the hops at the required rate for a half hour ~3/4 hour stand before cooling to the required pitching temperature, though some breweries used to do a hop back stand as above at pitching temperature!!
Cheers
Edd

Going to give this a whirl I think.
Thanks

 

[HoppyTommy]

Yes to this. I've done it when using Amarillo and Mosaic, which are particularly high in orangey/citrus Myrcene. Rapidly dropped to 60c then steeped hops.

Cheers. Will give this a go next brew I think. I've got a load of Amarillo, citra and mosaic to choose from in my store.