Seen some research suggesting 80 minutes is better.
Post-boil hops
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Re: Post-boil hops
I am "The Little Red Brooster"
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Re: Post-boil hops
Adds another hour to the brew day unfortunately.
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Re: Post-boil hops
In practice, it’s longer than 30 minutes as there is another 45-60 mins casting to FV. So approx contact time of 75-90 mins.
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Re: Post-boil hops
Yeah indeed. Before I installed a CLT in the brewery I was getting 2+ hours transfer time, and was getting better results adding half of the aroma hops with about 30% of the batch left to transfer, which would contact for around 30 mins. Downside is it's wasteful on hops and there's less wort to contact with. Tough one...
Ibus are a nightmare too. Add a steep addition to beersmith and it'll give you massive ibus. Add the same addition with 1 min to go and it's considerably less...
Re: Post-boil hops
http://scottjanish.com/examination-of-s ... nd-flavor/
This is an excellent piece of research
This is an excellent piece of research
Deos miscendarum discipule
http://www.nationalhomebrewclub.ie
http://www.nationalhomebrewclub.ie
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Re: Post-boil hops
Yes, it's where I got that link from.
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
- orlando
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Re: Post-boil hops
It would, it's the contact time that counts. BS assumes that after 1 minute boil you are going to cool immediately so very little time for isomerisation and contact at high temperatures. That change is relatively recent as the first iteration of BS2 bought into the myth of no boiling, no isomerisation so no bitterness.Robwalkeragain wrote: ↑Fri Jul 13, 2018 8:56 amAdd a steep addition to beersmith and it'll give you massive ibus. Add the same addition with 1 min to go and it's considerably less...
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Re: Post-boil hops
Have he corrected that in BS3?
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Re: Post-boil hops
It was corrected in later updates to BS2. BS3 I believe has received a slight tweak to it.
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
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Re: Post-boil hops
I'm up to date on mobile and still happens...that's pretty odd. Can't name one person I know that doesn't settle out the kettle before transferring
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Re: Post-boil hops
So 100g of admiral at 1 min gives the same bitterness as 11g at 0 min with 30 mins steep even though they would be sat in the kettle together roll on BS3...
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Re: Post-boil hops
Hi Rob, what do you mean by that?Robwalkeragain wrote: ↑Sun Jul 15, 2018 7:43 amCan't name one person I know that doesn't settle out the kettle before transferring
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Re: Post-boil hops
Most breweries will leave the finished wort in the kettle for 15-30 mins to create a hop filter bed which will catch break material as it drops out, leaving it behind so it doesn't make it into the FV. It's one of the reasons some breweries prefer mid range alpha hops to super alphas for bittering. Recirculating helps settle it too so you end up with a cleaner wort.bitter_dave wrote: ↑Sun Jul 15, 2018 9:42 amHi Rob, what do you mean by that?Robwalkeragain wrote: ↑Sun Jul 15, 2018 7:43 amCan't name one person I know that doesn't settle out the kettle before transferring
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Re: Post-boil hops
Oh, I see. ThanksRobwalkeragain wrote: ↑Sun Jul 15, 2018 10:04 amMost breweries will leave the finished wort in the kettle for 15-30 mins to create a hop filter bed which will catch break material as it drops out, leaving it behind so it doesn't make it into the FV. It's one of the reasons some breweries prefer mid range alpha hops to super alphas for bittering. Recirculating helps settle it too so you end up with a cleaner wort.bitter_dave wrote: ↑Sun Jul 15, 2018 9:42 amHi Rob, what do you mean by that?Robwalkeragain wrote: ↑Sun Jul 15, 2018 7:43 amCan't name one person I know that doesn't settle out the kettle before transferring
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Re: Post-boil hops
Does anyone use anything like these empty paper or PET tea bags,?designed for use with loose tea, for making “hop tea bags”? I’m considering buying some to try, but I don’t know if the paper will just disintegrate if left boiling or dry hopping for too long, or if the paper will impart any flavour.
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