Steeped Hops in fermenter

[trustyrusty]

Hi I have using steeped hops in fermenter at time of making kit. I am not sure if this has been creating a more raw flavour of hops, not using hop bag. Is this any different to dry hopping. I have read some use hop bags and some not. If you have ever tasted the steeped hops raw. Just 1 ml. Omg that is bitter. It could be a punishment. 10 years jail or drink a schooner of steeped hops. I might take 10 years! That taste has to be diluted in 23 lt like making tea.. thanks

 

[captain crumpet]

Have you tried a IIPA?

 

[trustyrusty]

Yes, not for me... but I understand people like really really hoppy ... but my question is does steeping or dry hopping produce different results. Could the steeping be more intense?

 

[captain crumpet]

How did you steep them?

 

[trustyrusty]

In about 500 ml of water just boiled for about 20 min, no hop bag...tx

 

[laxation]

The longer you boil hops, the more bitterness they give. How much hops did you use and what sort?

If you boil for 60minutes, you will get lots of bitterness.

20-15minutes is more flavour

0 min (steeping only in hot water) will give some flavour but more aroma

Dry hops is just aroma

This link might work for an easy graph that used to be on here..

*Found the discussion, if you're interested https://aussiehomebrewer.com/threads/hop-isomerisation-temperatures.68163/
It gets a bit sciency for me, I'm happy with the pretty graph.

 

[manticle]

It's a pretend graph - really more just a visualisation of a concept. It is wrong to say dry hopping is only aroma - you will get plenty of flavour too. You will even get bitterness - just not IBU bitterness.

You will get flavour from bittering/60 min additions as well.

 

[trustyrusty]

Exactly, if you've added dry hops to 23 lt water for a couple weeks you would not taste any hop flavour? I dare say you would taste it before you smelt it..

 

[laxation]

It's a pretend graph - really more just a visualisation of a concept. It is wrong to say dry hopping is only aroma - you will get plenty of flavour too. You will even get bitterness - just not IBU bitterness.

You will get flavour from bittering/60 min additions as well.

Righto... I guess I'll read the science bit then! I liked how easy that graph made it.

What bitterness is non-ibu bitterness? How do u describe the difference

 

[laxation]

Exactly, if you've added dry hops to 23 lt water for a couple weeks you would not taste any hop flavour? I dare say you would taste it before you smelt it..

Well you put it like that and it seems obvious then!

 

[wide eyed and legless]

Righto... I guess I'll read the science bit then! I liked how easy that graph made it.

What bitterness is non-ibu bitterness? How do u describe the difference

I think manticle may be referring to astringency, hops are a greater source of astringency pound for pound than grain.

 

[manticle]

Righto... I guess I'll read the science bit then! I liked how easy that graph made it.

What bitterness is non-ibu bitterness? How do u describe the difference

BU/IBU is a quantifiable (measurable) unit of bitterness contributed mostly by dissolved, isomerised alpha acids. Isomerised alpha acids are the main contributor of bitternezs to beer. However hops have complex chemistry and have other compounds within that can contribute to bitter tastes. If you dry hop water as above or simply bite into a hop pellet, you will perceive bitterness. It is not chemically the same as that contributed by a 60 min boil in an acidic solution but it is bitter, nonetheless.

And no WEAL, I am not confusing bitterness and astringency - they are two, quite different characteristics.

 

[wide eyed and legless]

BU/IBU is a quantifiable (measurable) unit of bitterness contributed mostly by dissolved, isomerised alpha acids. Isomerised alpha acids are the main contributor of bitternezs to beer. However hops have complex chemistry and have other compounds within that can contribute to bitter tastes. If you dry hop water as above or simply bite into a hop pellet, you will perceive bitterness. It is not chemically the same as that contributed by a 60 min boil in an acidic solution but it is bitter, nonetheless.

And no WEAL, I am not confusing bitterness and astringency - they are two, quite different characteristics.

Didn't say you were confused manticle, just said you may have been referring to astringency as a bitterness, not uncommon for home brewers and judges to get the two confused.

 

[manticle]

True and I am often confused.