Moving late additions into the whirlpool

Discussion in 'Homebrewing' started by epk, Dec 19, 2018.

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  1. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    In my early brewing days, I'd add hops at 60,45,30,25,10 5,-and fo.

    These days always a 60 min addition 15,10,5 fo additions are common , but not always together. Some IPAs get a 30 min addition of chinook strictly for the taste.

    To each there own.

    Happy winter solstice.
     
    #41 GormBrewhouse, Dec 21, 2018
    Prep8611, NorCalKid and JackHorzempa like this.
  2. epk

    epk Pundit (849) Jun 10, 2008 New Jersey

    Odd - I actually thought I read the opposite - that the cattyness is more prominent when boiled longer. I like to brew that Hop Bursted Citra PA in the recipes section and I love the flavor. It has additions from 15 but also a WP and DH. Can't say I got any cattyness or other adverse flavors.
     
    #42 epk, Dec 21, 2018
    Last edited: Dec 21, 2018
  3. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    Free thiols will definitely be volatilized in the boil, but bound thiols can only be liberated enzymatically.
     
    #43 EvenMoreJesus, Dec 21, 2018
  4. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    There is no doubt that adding hops at different times results in a different chemical composition.

    http://scottjanish.com/examination-...s-for-achieving-maximum-hop-aroma-and-flavor/

    https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.2007.tb00765.x

    https://pubs.acs.org/doi/abs/10.1021/ed085p954

    Some stuff about thiols (you may encounter paywalls):

    https://pubs.acs.org/doi/abs/10.1021/jf8034622?src=recsys&journalCode=jafcau

    https://www.mbaa.com/meetings/archive/2012/Proceedings/pages/82.aspx

    https://pdfs.semanticscholar.org/80da/d42645751eed0d8ab6b60d801f83561e3e7c.pdf
     
    #44 EvenMoreJesus, Dec 21, 2018
    Prep8611 and GormBrewhouse like this.
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