Hi all,
I came across this last night whilst doing a bit a research, I thought it might be of interest to many here.
http://scottjanish.com/examination-of-s ... nd-flavor/
The only reason I even followed the link is the fact that a few days ago I heavily dry hopped a citra ipa of my own recipe and after a day noticed a discernible pick up in air lock activity….this after the batch had been fermenting for 7 days and activity had dropped off to a few bubbles per day.
A lot is over my head but I’m sure many would find it interesting
Dry hopping in active fermentation
Re: Dry hopping in active fermentation
I've read through his book, where he goes into this in detail. Certainly an eye-opener
(it reads like a scientific journal, so not the easiest to work through)
I found it very interesting, and certainly the biotransformation stuff. The focus is on making Hazy Juice Bombs (because that is what pundits/industry want, so makes sense), but some of those techniques are certainly worth trying on more "traditional" styles (apparently a "west Coast IPA" falls into this category now...). I have sometimes found following the advice to dry hop early produces a lot more ripe fruit from hops I wasn't expecting them from, and it's good to know why that's happening. It also means I can avoid it to get a more "traditional" flavour profile from my US IPAs...
(it reads like a scientific journal, so not the easiest to work through)
I found it very interesting, and certainly the biotransformation stuff. The focus is on making Hazy Juice Bombs (because that is what pundits/industry want, so makes sense), but some of those techniques are certainly worth trying on more "traditional" styles (apparently a "west Coast IPA" falls into this category now...). I have sometimes found following the advice to dry hop early produces a lot more ripe fruit from hops I wasn't expecting them from, and it's good to know why that's happening. It also means I can avoid it to get a more "traditional" flavour profile from my US IPAs...