Sous vide dry hops to kill enzymes?

[Mike in Borneo]

Has anyone tried to sous vide their hops before dry hopping at the end of fermentation? (For example, at 70 oC for 1 hour in a vacuum sealed bag). If so, did it kill the enzymes that can re-start fermentation again ("hop creep"). And did it noticeably affect the desired aroma chemicals of the hops?

I am trying to avoid the fermentation starting up again after dry hopping, and especially to avoid diacetyl off-flavours in an IPA beer.

Thanks in advance.

 

[Drunkula]

No. There are only a few people on this site that do things like that and as pretty much the spokesman for doing mad sh!t I'm going to say keep on truckin'.

It seems like a good idea, though to denataturises them amylasesimes.

 

[BradleyW]

Sous vide?