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Me too... All of it. And I measure it in pounds
It not only ferments quick bit clears well too.
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Mash hopping, are you doing it? - Thiols, chelating metals, aroma, habit.....
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Me too... All of it. And I measure it in pounds
It not only ferments quick bit clears well too.
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Further..
Winemakers will leave wine on the 'lees' (yeast trub) for ages. Further 'le bâtonnage' is a method of stiring them in back in for a protracted amount of time.
Makes a few days during primary, look positively amateur
Winemakers will leave wine on the 'lees' (yeast trub) for ages. Further 'le bâtonnage' is a method of stiring them in back in for a protracted amount of time.
Makes a few days during primary, look positively amateur
Yep, could be - the sludge certainly includes some green hop matter!
Moving to kegs and closed transfers has helped massively preserving hoppiness, it's just bottling where it degrades faster. But I agree, if I can get to a point where I'm consistently happier with the level of hoppiness it'll be interesting to see what mash hopping does.
Good point, I hadn't thought of that. It could be that simple!
Read an article in Craft beer and brewing about thiols this morning (then had to search back through it when I read this thread to find it) and to quote "mash hopping releases bound thiols in hops". I suppose you would then need the right yeast to do the transformation (if that was what you were looking for).
Hope that isn't a repeat or cuts across anything in the rest of this thread, I might have read it too quick.
One of my latest brews was a thiol experiment where the hops were chosen for their thiol potential and 10% of the yeast was a wine yeast (71B). I think it is just coming good but the Missus said "ooo no, cat pee". It will be interesting to see how it matures.
Hope that isn't a repeat or cuts across anything in the rest of this thread, I might have read it too quick.
One of my latest brews was a thiol experiment where the hops were chosen for their thiol potential and 10% of the yeast was a wine yeast (71B). I think it is just coming good but the Missus said "ooo no, cat pee". It will be interesting to see how it matures.
RoomWithABrew
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Some wine yeasts are kill strains so will eliminate the other yeasts you provide.
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Not 71B, it's a rare exception.
7 years ago (!) I put together a list of killer and phenolic status of wine strains as best as I could find at the time :
https://www.homebrewtalk.com/threads/from-the-lab-wine-yeast-pof-and-killer-status.648095/
Interesting. 71B was chosen because it was used by the author of the hop book I was reading. Didn't know there was such a thing as a killer yeast
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