Dry hopping to increase bitterness

[Not For Horses]

Is there another way of experiencing bitterness other than perceiving it? If something tastes bitter, it's bitter. IBU or no IBU.

The key difference here is bitterness vs astringency.
Bitterness is a flavour that is detected by your tastebuds. Astringecy is a physical sensation in the mouth. Astringency can come from tannins and polyphenols present in the beer. This physical sensation is quite often perceived as bitterness.

 

[lukiferj]

Agreed. Question... if you dry hopped with say - 30gm of a specific hop, could you then use those exact same hops in a boil to bitter another brew?

I have been meaning to try it. Pretty sure I have read somewhere on AHB that others were going to try it too. Don't remember reading the results. Would be interesting though. Particularly after a heavy dry hop, the hops can come out still smelling amazing. Seems a waste sometimes.

 

[Not For Horses]

I once recycled whirlpool hops from a czech pils to re-use as second-hand bittering hops in a stout for the next brew that afternoon.

Quoted from the AHBs biggest tightarse thread.

 

[lukiferj]

Thanks mate. Probably not ideal but interesting in a pinch.

 

[Rod]

[SIZE=medium]Brewing on a BM has the advantage of being able to replicate good beer with monotonous regularity. One thing I have been doing lately is dry hopping. Especially my favorite IPA with Citra, Nelson Sav and Galaxy. (ie all very high A/A hops. What I have been noticing is that every time I have dry hopped with more and more I could tell the the bitterness increased somewhat. Next step was to do an experiment with no kettle hops and ferment 3 small batches with just dry hopping and see the diff.[/SIZE]
[SIZE=medium]Anyway it would appear that this has been done. See link.[/SIZE]
[SIZE=medium]Its worth a try. I used to think dry hopping was a waste of good hops, to some extent, but it would appear that a/a are isomerized in fermenting wort[/SIZE]

Steve

http://eurekabrewing.wordpress.com/2012/06/07/dry-hopping-vs-bitterness/

And here is a commercial eg.

I first learned how far some brewers were pushing late hopping while drinking a pint of AleSmith's Evil Dead Red with owner/brewer Peter Zien. This Halloween seasonal ale has substantial malt character, smooth bitterness, luscious mouthfeel, and an evil looking almost blood-red (deep mahogany) color. Yet, what really made me take notice was the amazing hop flavor and aroma that is a very enjoyable part of the beer from start to finish. When I asked Zien how he got that profile, he replied, "Except for 3 or 4 IBUs, we add all of the hops during the last 10 minutes of the boil." At that time I had never heard of, nor tasted, anything like that, and I was intrigued as much by the possibilities for this technique as I was by the beer I was enjoying

http://www.mrmalty.com/late_hopping.php

what is a BM

 

[lukiferj]

what is a BM

http://www.speidels-braumeister.de/speidels-braumeister-en.html

 

[breakbeer]

I get called a Dick for suggesting its a tightarse thing to do, yet there it is in a thread aptly titled AHB's biggest tightarse

I feel vindicated

 

[Ducatiboy stu]

You got off lightly.

 

[breakbeer]

Since when has tightarse been such an offensive term?

Some people even see it as a badge of honour

Farken lighten up

I'm off to re use some tea bags & hang some cling wrap on the line to dry

 

[SJW]

I guess dry hopping is not for the typical "tight ass". But let's face it, if money was not an object I would just buy kegs of Timothy Taylor, Hobgoblin, and anything Belgium. But as money is a consideration we need to pick the things that we feel are worth a few extra bucks. I like to spend my money on
1) good brewing equipment ie, BM and stainless bling
2) temp controlled fermentation
3) best quality ingredients
I think being a tight ass is perceived as how u use these tools. Eg, reusing flame out hops for bittering the next brew...WTF

 

[Rod]

Since when has tightarse been such an offensive term?

Some people even see it as a badge of honour

Farken lighten up

I'm off to re use some tea bags & hang some cling wrap on the line to dry

I dry my t bags

put in a container with metho and use them as firestarters

 

[thedragon]

5kgs of pale
750g wheat
250 carra red
15g of NS, Galaxy & citra at 90 & 20min
15g of NS, Galacy & citra dry hopped
And 500g sugar

Thanks Steve. Are you using us05? What volume in to the FV?

 

[stakka82]

Sugar seems excessive, what's the reasoning behind that? Alcohol without the body?