geetee
Landlord.
Yup, hopped continuously from bittering, I seem to remember it was with Falconers Flight hops. It is a really nice hopped beer, below is the can but also do cask/keg.
Hop addition times are hocus, aren't they?
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Yup, hopped continuously from bittering, I seem to remember it was with Falconers Flight hops. It is a really nice hopped beer, below is the can but also do cask/keg.
peebee
Out of Control
I too was having difficulty coming to terms with some of the American "craft-brewing" and Brewdog hop schedules. Tiny additions at the beginning of the boil, huge additions at the end. To be dismissed as more ridiculous fads ...
But I start reading up the historical publications (like CAMRA's Homebrew Classics and Durden Park Beer Circle's "Old British Beer...") and what do you know ... around the 19th century they were using equally crazy hop schedules in the original IPAs and like.
As one of the more prolific writers (Clive La Pensee) put it, a lot of "developments" were to do with economics and we shouldn't use them to determine a "right or wrong" way of doing things. What might seem wasteful on a commercial scale might be wonderful on a home-brew scale (or Brewdog, etc., scale it seems).
But I start reading up the historical publications (like CAMRA's Homebrew Classics and Durden Park Beer Circle's "Old British Beer...") and what do you know ... around the 19th century they were using equally crazy hop schedules in the original IPAs and like.
As one of the more prolific writers (Clive La Pensee) put it, a lot of "developments" were to do with economics and we shouldn't use them to determine a "right or wrong" way of doing things. What might seem wasteful on a commercial scale might be wonderful on a home-brew scale (or Brewdog, etc., scale it seems).
JapanBrew
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I figure all the hops I want to do for a batch then divide them up throughout the brew. So I'm not adding more hops just moving the schedule around.
If you're suggesting only 30 min total boil time, I would advise against that. There's several compounds in the wort you want to boil off. DMS (dimethyl sulphide) for example, has a half-life of such that you really should be aiming for at least a full hour boil to avoid a cooked-corn off-flavour in your final beer.
We also need to consider how the commercial brewing process differs from our little kitchen setups.
It may seem OTT but consider that after these huge flame-out additions, the wort may be sat in a huge hot kettle, or whirlpool, for up to an hour before it's cooled and transferred to a FV. Moving and cooling that much beer takes time!
That extra time for pumping the still-hot wort around on a larger, commercial system can lead to significant isomerization that we don't have to account for (hence a requirement for more late additions, hop-backs etc.)
Where as on our smaller setups, we dump in a wort chiller and our beer is < 70ÃÅ¡c in a few minutes (ceasing any further isomerization).
Maybe so but certainly worth a try as can be seen here.
http://brulosophy.com/2015/03/11/the-impact-of-boil-length-ale-exbeeriment-results/
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johnbarleycorn
Junior Member
Now that sounds interesting.....
If you get a chance too, can you post an update on how the brew goes ?
Interesting! Love the Brulosophy experiments for stuff like this.
However, I'd take those results with a pinch of salt. If there was no presence of S-methyl methionine (SMM) in the malts used, neither beer would have had DMS anyway regardless of boil time.
Here's a couple of more up to date posts he's done;
http://brulosophy.com/2015/09/14/boil-length-pt-2-pilsner-malt-exbeeriment-results/
http://brulosophy.com/2015/10/08/update-lab-data-on-pils-malt-boil-length-exbeeriment/
Certainly makes life interesting though:thumb:
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