Pages: 1
Dry hoppin' the Wort?
I brewed a IPA couple weeks ago and tried FTW for the first time. I really liked the way the beer came out!! So iI was thinking, what would happen if I add hops to the collected wort and let it sit for a while, maybe even a day. Would anything happen to the wort, anything bad? I guess you would call it dry hopping the wort pre-boil. Is that possible? Just trying to think out of the box.
Thanks guys.
cheers!!
you might start growing some bad stuff if you leave the wort out for a day. you could end up with a new style, lambic ipa.
Haha really? I dont like lambic too much.
What your describing is first wort hopping though. If you add hops to the wort as it's collected it adds more depth in the flavor to your beer. At least that's what I hear, I've never tried it. As your collecting the wort add the hops, then bring it to a boil, and add your hop additions as usual, starting at 60 min. Maybe someone who does first wort hopping can chime in on this.
FTW? Do you mean FWH (first wort hopping?)
I don't think utilizing an extended first wort hopping period isn't really going to be very beneficial. Letting nonfermenting wort sit for a while would worry me as there would be in increased risk of infection. Its still debatable as to what FWHing actually provides; some say there's an increase in hop flavors and aromas, some say it creates a softer bitterness and yet some say it doesn't do anything at all.
What is it exactly about your IPA this time around? If you're looking to add more hop flavors and aromas there's several other things you can try such as dry hopping your beer post fermentation; continuous hopping throughout the boil, mash hopping, running your hot wort through a hopback, and more.
Personally, when I want to make a killer IPA, I use a healthy dose of bittering hops, hops at 15 min, right before flameout, and while I'm whirlpooling in the kettle during chilling. Then once fermentation is complete I added 2-3 ounces of dry hops for about 10 days.
Sorry yeah I meant FWH/ HAHA
I'm just trying to brew the same beer over and over again, every time changing the hop addition or the amount of hops being used. Right now its summit and amarillo. I really like using summit because of the high AA. But thank you all for your input....Cheers!
The key component to the success of the concept of FWHing is the temperature. The hop oils are extracted most efficiently at a temp between 140-160 degrees. While running off, wether batch or fly sparging, the wort leaving your tun is usually spot on in this temp range. So the debate is usually most will agree that this extraction takes place, most also agree that hop oil is volatile and boils off during the main boil, leaving you with nothing behind for your efforts.
I happen to believe in it, and I have noticed a difference doing it. The identical happens during mashhopping as well, your mash rests at 145-155, and this is the optimum range for extraction, why not utilize it? If the boil drives off too many volatiles, why does mashhopping even exist? To me that somewhat debunks the theory that the process is useless. The best option in my opinion is what FPB had mentioned and that is a whirlpool addition. Add your hops and let rest while your wort is chilling. If your chilling wort can hang in the 160-140 trange for 15-20 minutes, then you will get all of these benefits post-boil. Now extending your time for hot wort an extra 20 minutes is OK, however the earlier suggestion of leaving your wort for a day is not at all good. The hops will only release so much oil, and that will be done relatively quickly, it isnt like a marinade, where the longer time intensifies. Once the oil is there it is there. Because foreign bacteria also thrive very close to the same range 80-140degrees, thus why you want to chill as quickly and introduce your dominant yeast ASAP.
The great Denny Conn, has conducted an experiment a few years back. he did comparisons with FWHing and without, and a control sample, had a blind panel for tasting, and his notes say the panel picked the control beer slightly more than the others as the freshest and most hop intense. So the debate remains is there enough extraction to make up for the boil loss? He says no and it is a waste- I still feel it makes a difference- too each their own!
hopp-e- wrote:
Right now its summit and amarillo. I really like using summit because of the high AA. But thank you all for your input....Cheers!
Summit is also incredible for aroma additions as well. Some hops, even with high AAs, can also produce massive amounts of oils which is where the aroma comes from. Summit produces a pineapple/grapefruit that is very distinct. Not sure where you live, but Cisco Brewing out of Marthas Vineyard, (or Nantucket?) makes an IPA that is finished with all summits, and it is decadent! Give it a shot if you get the chance.
Pages: 1
Search Home Brewing Knowledge Base
Custom Search
|