Get advice on making beer from raw ingredients (malt, hops, water and yeast)
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AT
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by AT » Wed Jun 25, 2008 11:00 pm
Would it be possible after fermentation to add x amount of hops and heat the beer to 60ish c so as not to burn of the alcohol and cool again. Strain again and keg? i know it would be easier to make a hop tea but maybe this could lock the aroma in better? Or am i just a drunken fool? I can imagine the replies already
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SiHoltye
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by SiHoltye » Wed Jun 25, 2008 11:04 pm
Do it and let us know.
Outside the box thinking shouldn't be critised (but may be
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mysterio
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by mysterio » Wed Jun 25, 2008 11:05 pm
I think you'd be almost guaranteed to impair the flavour and at least evaporate some of the alcohol on the way up to 60C AT... if you're going to do it tonight AT please just experiment on a gallon and not a full 10 gallon batch
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AT
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by AT » Wed Jun 25, 2008 11:09 pm
Not tonight, just a thought. I think it could work but another part of me tells me to shut the fu** up and be happy with what i'm brewing but i can't listen to that shi*e
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AT
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by AT » Wed Jun 25, 2008 11:10 pm
mysterio wrote:I think you'd be almost guaranteed to impair the flavour and at least evaporate some of the alcohol on the way up to 60C AT... if you're going to do it tonight AT please just experiment on a gallon and not a full 10 gallon batch
I can't remember for sure but i thought we were safe for 67ish?
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mysterio
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by mysterio » Wed Jun 25, 2008 11:10 pm
If you're having trouble with hop aroma why not just try dry hopping or extra flame out/80C additions?
I definately have trouble getting aroma to stay in beer after a few days in the keg.
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AT
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by AT » Wed Jun 25, 2008 11:13 pm
mysterio wrote:If you're having trouble with hop aroma why not just try dry hopping or extra flame out/80C additions?
I definately have trouble getting aroma to stay in beer after a few days in the keg.
Maybe a little but no more than anybody else i reckon. I just wanna mess around and see is it possible to improve
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BarnsleyBrewer
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by BarnsleyBrewer » Thu Jun 26, 2008 9:59 am
If you do try, collect the steam vapour and cool it, shame to waste that lovely by product the yeast created for ya!!
BB
"Brewing Fine Ales in Barnsley Since 1984"
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stevezx7r
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by stevezx7r » Thu Jun 26, 2008 10:28 am
The best way I could think of would be to use a pressure cooker. Any evaporation would be caught by the lid and go back into the beer. Of course, if you wanted to do this to a 5 gallon batch you would need a mammoth sized pressure cooker....Then again, I still use the lid on my boiler (used to be an fv) to keep evaporation down, so....
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NickL
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by NickL » Thu Jun 26, 2008 1:07 pm
BarnsleyBrewer wrote:If you do try, collect the steam vapour and cool it, shame to waste that lovely by product the yeast created for ya!!
BB
Isn't collecting alcohol vapour and cooling it vaguely frowned upon here?
(and by the excise man)
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stevezx7r
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by stevezx7r » Thu Jun 26, 2008 2:26 pm
Nah, as long as you don't "seperate" the alcohol from the water/flavour your ok. Plus you need higher temps to do that. Not that I know about that or anything...ahem.
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orable
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by orable » Thu Jun 26, 2008 9:20 pm
Yes, because this is soooo for the ironing and car battery topping up fetishists
Clicky
