Maximizing Flavor Contribution of Hops

Anyone who thinks dryhopping doesn't add flavor is high.

 

Ever try dry hopping a beer with no other additions?

 

All the time for Brett beers and sours

 

Though I understand the reason for using this technique with sours, why for Brett beers?

Regardless, I think that you know that wasn't my point. Dry hopping won't give you the same hop flavor that a large hot side addition will give you, just as a large hot side addition won't give the the aroma that dry hopping will. Neither are exclusively "flavor" or "aroma" additions, but the scales are certainly tipped for each technique.

 

Yep. I had a saison that was dryhopped with nelson. I bittered with magnum.the beer was very nelson forward.

 

I feel like this is conjecture with 0 science behind it.

 

.??? Which part?

 

Since you bittered with Magnum, you added hops at another time besides the dry hop. Besides, did you split this batch and only add Nelson at flame out with no dry hop?

 

This "aroma" versus "flavor" debate, is, indeed, mostly anecdotal in nature.

However, it does have solid science behind it, in how hop oils behave at certain temperatures and during active fermentation by yeast.

 

Some science-y stuff on Brulosophy, as well.

When I get some time I'll link some actual scientific papers on the subject.

 

Here's one that has pretty decent implications: https://www.mbaa.com/brewresources/Documents/Linalool.pdf

 

Here are two absolutely fantastic papers:

The first deals with how active yeast transforms hop related compounds, which has a direct reflection on the comparison of kettle hops (during fermentation) versus dry hops (after fermentation) work.

https://academic.oup.com/femsyr/article/3/1/53/590891

The second paper is pretty lengthy, but studies the terpenoid contribution of Centennial, Citra, and Nelson Sauvin and compares dry hopped beer to beer that isn't dry hopped. Well worth the read, IMO.

http://ir.library.oregonstate.edu/xmlui/bitstream/handle/1957/49144/FengShi2014.pdf?sequence=1

 

For me, I think whirlpool only beers lack flavor and depth. My latest IPA's have no bittering addition, a charge at 15, slightly bigger charge at 5, then FO/WP. Of course there's DH in there as well. These are my most flavorful beers I've made yet.

 

What amount of hops are you adding per gallon at FO/WP?

 

I personally think beers need to have a balance of bitterness so I always do a healthy charge at 60, one at 15, and then 0 and/or whirlpool depending on the beer.

I feel like I get a completely different impact with dry hopping during fermentation and after. I feel like aroma is less when done during fermentation due to Co2 scrubbing but flavor impact is much different.

When I get back from vacation I'm going to start doing small trials where I split one batch into different small fermenters and use one hop but completely different times for additions. I've got some 2016 hops that I need to use up and some base Malt I don't really use anymore. Pull some wort before whirlpool and split into two. One gets DH during fermentation, one gets it after. Then do a whirlpool addition, then split into two for same trial. Might even try a DH experiment at three different temps with the same batch. I've been doing a few DHs lately at 50* and the aroma might not be as huge but it seems to last longer???

 

Agree...but would add that no bittering addition IPAs are also lacking in depth. Most of my IPAs now utilize a 20-30 min FWH bittering addition.

 

The studies that I posted above certainly support what you have said, but for different reasons. As much as people seem to not like using "biotransformation" as a reason for the differences in hop character when hops are added at different times, it is a very appropriate and accurate explanation, though, obviously, it could be MUCH more accurate if you want to talk about what the yeast transform the terpenes in question into.

Those'll be great experiments. Please post results!

 

Currently, around .75oz/gal. I put 5.5 gals in my carboy. It varies a bit but I'd say that pretty average.

 

No, I think the additions at 15 and 5 add enough bittering to keep them balanced provided the dry out enough. My last batch, mash temp ran away from me and I finished around 1.018 (typically in the 1.012 range). There wasn't enough bitter to balance the residual sweetness left. It was pretty much hop juice. I kind of liked it but I missed the balance.

 

Not saying this is the answer to this "whirlpool only beers lack flavor and depth" question, but most of my IPAs use somewhere between 2 - 3 oz. per gallon. I think that they have a pretty solid, multi-dimensional, hop character. That, very well, could be why you have this perception.