Kronos
Well-Known Member
How long do you leave the hops added at turn off/flame out before you start chilling the wort and transferring to a FV.
- Post boil hop additions via dry hopping or hop teas may be a better method, but they are an unwanted mid-week task involving a lot more time than a simple "chuck" on brew day
Also it tastes different!
So drop wort to 80c, add flame out hops and then whirlpool?
According to several references found on tinterweb , including Haynes Handbook, Myrcene has a BP of 167*C. If this is the case there will be some loss by evaporation below 100*C but not total loss, unless the wort is kept at temperature for a significant time.Hi!
One of the principal hop oils, myrcene, has a boiling point of 65°C, so most of the aroma and flavour derived from myrcene is going to disappear if hops are added at 80°C.
There are many hop varieties that are low in myrcene, of course, but those varieties that are high in myrcene need to be added after the temperature has dropped below 65°C.
The other factor to consider is this- how much flavour/aroma is stripped out during fermentation?
Hi!According to several references found on tinterweb , including Haynes Handbook, Myrcene has a BP of 167*C.
You do seem, from your very interesting posts, to be a very experienced and informed brewer, Wouter, so may I ask you to expand on this observation, based on your own beers please?
For my part, dry hopping never seemed to really do as much as expected and involved piddling around with marbles and such. Hop teas seem to give a rather cloudy effect, though less faff than a dry hop.
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