The Hoptomic Bomb

[Finite]

If the solubility of the oil is 100 IBU, how can you increase flavour/aroma above that.

Personally, I cannot percieve any increases in flavour/aroma/bitterness between 60-100 IBU.

I dont want to stop you from doing it. Theoretically though, it is a waste of time.

cheers

Darren

Sorry Darren your right. I thought I read something on another post which mentioned this, after looking heres the quote from ozbrewer:

but if you go higher than that you will also taste compounds from the hops, just not the bitterness....

Im not sure what he means by this maybe someone can clarify.



P.S: will you see any improvement in head retention by going over 100IBU?

 

[cj in j]

Now everyone, stand up and repeat after me: Hops are our friend. :wub: h34r:

Flavor, aroma, bitterness, it's all good.

 

[Darren]

Hey,

Repeat after me.

Hops steal your wort

cheers

Darren

 

[Jye]

Hops steal your wort

Darren its a fair trade :lol:

 

[Darren]

Darren its a fair trade :lol:

Added cost with no possible additional benefit. Sounds fair to me :huh:

cheers

Darren

 

[Screwtop]

Added cost with no possible additional benefit. Sounds fair to me :huh:

cheers

Darren

There ya go, knew you'd have something positive to add

 

[Stuster]

Good point you raise, Darren. My understanding is the 100 IBU threshold is for the bittering components. I've never seen anything on the solubility of other compounds like myrcene, farnesene, etc. I'm guessing that some of those oils are still getting into solution. I've never made one, but it sounds like those who make it can smell/taste a fair bit of hops in their beer. :chug:

 

[Darren]

Good point you raise, Darren. My understanding is the 100 IBU threshold is for the bittering components. I've never seen anything on the solubility of other compounds like myrcene, farnesene, etc. I'm guessing that some of those oils are still getting into solution. I've never made one, but it sounds like those who make it can smell/taste a fair bit of hops in their beer. :chug:

Stuster,

Just asking those who have done this whether they really belive it has been worth it??

I have had beer with heaps of aroma and flavour at 40-50 IBU (no not mine )

I wonder how these beers stand up to blind tastings. There is no doubt that if you chuck in a kilo of hops you would expect HEAPS of oils.

My readings suggest that in actuality, it is just a waste of hops and wort.

I am actually surprised you guys are not extracting a lot of chlorophyl (green) into the beer. Maybe it is pH related that you don't?

cheers

Darren

 

[Screwtop]

I am actually surprised you guys are not extracting a lot of chlorophyl (green) into the beer. Maybe it is pH related that you don't?

cheers

Darren

Maybe .....................SOYLENT BEER.............

 

[brendanos]

Great appearance, can't really detect any green though. Maybe that's the next frontier...

 

[Doc]

I've had two instances where I've had a green tinge in the head of a beer.
Once with the first ever Imperial Pilsner I brewed, and I went extreme with the dry hops.
The second time, was when I added two plugs to a 19 litre corny.
Not bad, but different.

As for more is more, absolutely. It is also about how the hops are added. I have a Hopburst that the hop calcs estimate around 46IBU, but with dual hopbacks laden with flowers and pellets, in a blind taste you would swear the beer was up in the 100IBU range. It is an 8% beer so I guess it can pickup more of the goodies from the hops. All my super hoppy beers are up in the alcohol for that very reason, otherwise it would be slightly wasteful.

Doc

 

[razz]

Maybe .....................SOYLENT BEER.............

So that's what happens to old brewers when they die. :blink:

 

[Duff]

Racked to keg today for a bit of cold conditioning and dry hopping. Started out with 50gms of Columbus in the keg. Will leave that for a week and have a little sample next week, but will probably go 2 or 3 weeks dry hopping adding fresh hops in on a weekly basis as I did with my Pliny.

It has a burnt orange colour, quite viscous in mouthfeel, nice piney/fruity aromas and a long lingering bitterness which slowly moves to the back of the tongue. The sample glass continually keeps saying "Have another sip, have another sip.."

I didn't end up using the cake, instead pitching a 15gm pack of Brewcellar American Ale dry yeast. I bought it up in Atherton at the local HBS for $4. Just sprinkled it on top and away she went, 83% attenuation bringing it in just shy of 9%. Seems like another great dry yeast.

Cheers.

 

[Ross]

It has a burnt orange colour, quite viscous in mouthfeel, nice piney/fruity aromas and a long lingering bitterness which slowly moves to the back of the tongue. The sample glass continually keeps saying "Have another sip, have another sip.."

I didn't end up using the cake, instead pitching a 15gm pack of Brewcellar American Ale dry yeast. I bought it up in Atherton at the local HBS for $4. Just sprinkled it on top and away she went, 83% attenuation bringing it in just shy of 9%. Seems like another great dry yeast.

Cheers.

Sounds great Duff - Bye the way, the Brewceller American Ale is just repackaged Fermentis US-56. Brewcraft hold the distribution rights in Australia for the 11.5gm satchets, so Morgans repackage their own...,

cheers Ross

 

[cj in j]

Sounds great Duff - Bye the way, the Brewceller American Ale is just repackaged Fermentis US-56.

And US-56 is now labeled US-05 -- rumor has it that Wyeast was a bit worried that people would confuse a dry yeast with their 1056 American ale liquid yeast. <_<

 

[Lactobacillus]

And US-56 is now labeled US-05 -- rumor has it that Wyeast was a bit worried that people would confuse a dry yeast with their 1056 American ale liquid yeast. <_<

Of course... it's that similarity between the letters "US" and the numbers "10" that does it.

 

[Duff]

Here it is. I'm biased, but me likey very much :lol:

The typical MO flavour is beaten to death by hop flavour. The Columbus comes through more than the Centennial in taste, but is not harsh. In a way it could be described as a supercharged version of my Columbus APA. The bitterness comes in late, sizzles and slowly fades, and is very clean and just very moreish.

SWMBO's away again (Fiji) so who knows what is concocted this Saturday :lol:

Cheers.

 

[Jye]

Looks pretty good and surprisingly clear compared to some other hop monsters I have seen, is only filtered or did you use something else?

Nice work :beerbang:

 

[Duff]

Looks pretty good and surprisingly clear compared to some other hop monsters I have seen, is only filtered or did you use something else?

Nice work :beerbang:

Jye,

It is filtered. Spent a couple of weeks in the keg with the dry hop in the fridge as well.

Cheers.

 

[KoNG]

Looks great Duff. would love to get taste.
My AIIPA is still in secondary with 40g of amarillo and 50g of cascade... honestly i think it can still take some more.
I think a swap is in order.

Ps. mine is NOT that clear... :lol: