lol.. The only thing i change is the 0, min additions, they go in with 5 mins before whirlpool. (15 min rest @ flame out)
My 20, 10, and 5 min additions are what they say they are, i seem to be.getting plenty of flavour. I must say though that ive moved.my 60 min to 40 min amd quite like it there.
Yob
As far as I'm aware this would make little difference. A no-chill 60 minute addition isn't getting any further IBUs from no chill.I no-chill 23litre batches and have recently moved my 60 minute addition to a 45 minute addition.
But whether or not the hops are removed from the wort the acids are insommerised which keeps contributing bitterness. So when no chilling and flameout hops are added, most would plug this into their software as a 10-20 minute addition.
Isomerisation continues for sure, but at a greatly decreased rate as the temperature drops from boiling. It really depends on your system, you might find you are getting full isomerisation leaving them that long at that temp.If you were to wait say 30 minutes for the convection currents to stop then whirlpool and wait another 30 minutes for everything to settle out then find you get a reading of 95C then theoretically havnt you just added another 60 minutes of insomerisation to your hops, in term adding bitterness?
Isomerisation continues for sure, but at a greatly decreased rate as the temperature drops from boiling. It really depends on your system, you might find you are getting full isomerisation leaving them that long at that temp.
Isomerisation continues for sure, but at a greatly decreased rate as the temperature drops from boiling. It really depends on your system, you might find you are getting full isomerisation leaving them that long at that temp.
Digging again...
Because the wort is still at 85-90 degrees, do you calculate that as addition + 45 minutes?
I've notcied when no chilling and whirlpooling that my wort is still at 95c an hour after the boil. Do I calculate a 10 minute addition as 25 minutes or 60+ minutes?
There's some good isomerisation threads on the probrewer forum, IE http://www.probrewer.com/vbulletin/showthread.php?t=19619
Theres a few papers out there by Malowicki & Shellhammer which go into the subject in depth as well.
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