I would try that experiment if I had another keg to play with. I'm sure its been done before.kunfaced said:Is it alright to keg hop when bulk priming? I've never left dry hops in that long at room temp before.
Really? So a high AA hop adds the same aroma as a lower AA hop?? Who knew I've been doing it all wrong all these years!! I should be using tonnes of saaz late in the boil to get the aroma I want!! :unsure:kunfaced said:Aroma isn't correlated to AA%
You could also try fermenting, carbing and conditioning in a cube to keep the hop aroma from dissipating into the headspace of your fermenter and out through the air lock or gladwrap while you are cold crashing.Ben1 said:Great feedback guys. Unfortunately because I no chill I'm limited from doing 10, 5, 0 min additions etc. I'll ditch the horizon @ 40 and do all cube hops. I'll keep the same amount of fermenter dry hops but move them a bit later and put in one addition. I'll then add some more to the keg and see how it goes.
I'd suggest it's pretty well correlated. Not that it's an exact science or anything; just saying based on personal experience. :drinks:Yob said:Oil content isn't necessarily related to %AA and certainly isn't linear
Aye.Dae Tripper said:I am not sure why some think the are limited to flameout additions with no chill. Many of my beers have -5 or -10min additions to the cube or left in the kettle to cool. I am planning a 10min IPA shortly which will be approx 200 grams into the cube at -10min. Great now my mouth is watering.
Interesting point on the gelatine. Is there another fining that will clear the beer but not detract from the hoppy flavour or is it just a matter of using a longer cold crash instead?Jazzafish said:Hi everyone,
Apologies for the late chime in and few/far between posts on this forum...
Just confirming a couple of things that I have had general wins with (not scientific/triangle test) on my quest for more aroma when going into the cube over the years:
How old are your hops? Are they still good quality? I usually break up a pellet by rubbing in my hands. If my hands aren't sticky with resin and smelling close to how I want the beer, I question their purpose.
Are you adding any finnings after you dry hop? On a few batches where I had been happy with the aroma but wanted a bit more clarity in the presentation, I've added gelatine to the keg. Fixed the clarity but killed the hop aroma.
I'm not sure what the water profile of the brisbane water is, but I go for a 1 part chloride to 3 parts sulphates.
Ive also noticed following the mr malty pitching rate calculator has helped. I used to over pitch and I suspect the extra yeast scrubbed a bit out in both a faster/more active ferment via off gassing and also absorbing oils and floccing out? Side note... When the pitching rate was more aligned to the calculators specification, combined with the right water chemestry I havent needed to add finings so prob a combination of things.
Lastly, the faster I've chlled a cube, the better aroma I get. EG: I know a few people that seal the cubes and chuck them into their pools. Wish I had a pool.
All the other points previously mentioned of moving hops later also do the job.
Cheers and good luck