SJW
As you must brew, so you must drink
- Joined
- 10/3/04
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[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
[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