At higher temps you are more concerned with the alpha acids increasing in bitterness, measured in IBU. You are only concerned about how aroma becomes flavour and then into bitterness, yes 36 is plenty cool enough. I actually rate the critical temp as 80c in the cooling cycle.Virgin Brewer said:I'm talking about after the hops themselves have been removed and all that remains in the wort is the alpha acids etc. whether a temp of 36 degrees will still be acting on those acids to change the profile of the beer
I've made AIPAs that only see hops in the cube and they still end up really bitter. I generally cube at ~80C. My experience is that this critical temp is lower than that.QldKev said:I actually rate the critical temp as 80c in the cooling cycle.
Yep, probably much more important than heat changing flavour/aroma additions.QldKev said:If you are chilling to 36c, then what are you doing with the wort at that stage. That's too hot for yeast, and too cold to be cubing it.
hmmm, and WTF does this have to do with what was asked... mate... you GOTTA stop drinking your bathwaterhoppy2B said:Hot wort is put into cubes and the cubes sealed. This effectively sterilizes the cube which can then be stored for a period of time, (days, weeks or months), until required, at which time yeast is pitched into the cube creating beer.
Remove the word "surely" and replace "little room" with "reduced chance" and this post is sound enough. Not great advice but factually correctish.slash22000 said:Surely if you properly used some kind of chemical sanitiser ala Starsan in the cube/fermentor/whatever before adding the wort at ~30ºC before chilling it to pitching temperature there would be little room for infection in the <24 hour time span?
I have found the same with a few hops (and I assume all hops given a high enough rate). I think the resins extracted are also bitter, even if they don't actually impart IBUs.Nick JD said:I've had an increase in "bitterness" (inverted commas because IDK if the bitterness was real or percieved) from dry hopping the bajeezus out of a keg with Citra.