Insight
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I was just listening to an old episode on Basic Brewing Radio. They were interviewing a guy from Brewers Supply Group who had spent a lot of his time with hops (he was approaching retirement age). One thing that stood out from the discussion was his advice to always remove your hops from the freezer at least 24 hours prior to using them. The reason was to slightly oxidise the hops and reduce the level of myrcene imparted to the beer - especially with aroma and dry hops. He was adament this would improve your beer. This is a description I found on myrcene:
"Myrcene is a very volatile hop oil. Lost during storage and rapidly during boil. A principal aroma factor in dry hopping. Its aroma is not always considered desirable. Typically the "noble" hops have a lower Myrcene figure."
Anyone do this as a matter of course? My usual practice is they are weighed out from the freezer within a few hours of being used.
"Myrcene is a very volatile hop oil. Lost during storage and rapidly during boil. A principal aroma factor in dry hopping. Its aroma is not always considered desirable. Typically the "noble" hops have a lower Myrcene figure."
Anyone do this as a matter of course? My usual practice is they are weighed out from the freezer within a few hours of being used.