Would this work?
Dan Logcher
boil hops like normal in a gallon of water, then add to wort that
had been brought to boil at least for a little bit?
If it would work, I could in fact be boiling hops in water while
steeping grains and bringing the rest of the LME wort to a quick boil
in a second pot. It could trim at least 45 - 60 minutes off my brew
time if it doesn't have any impact of the final product.
--
Dan
Ben Crowell
I've tried making small quantities of hops tea. It's extremely
astringent, doesn't taste anything like you'd expect. IIRC, I
posted about it here and people said that the chemistry of the
wort (acidity?) was necessary in order to make the hops work
the normal way.
Bart Goddard
$b45e...@senator-bedfellow.mit.edu:
> I'm probably not the first one to suggest this.. but could you
> boil hops like normal in a gallon of water, then add to wort that
> had been brought to boil at least for a little bit?
This came up once before. I think the consensus was
that for the oils to isometrize (or whatever) properly,
they need the presence of the wort. My guess is, "it
won't work."
B.
--
Cheerfully resisting change since 1959.
barn...@ureach.com
extract harsh astringency due to the high pH of the water relative to
wort.
roger
Dan Logcher
Yeah, now I seem to remember this like a year or so ago. Thanks.
--
Dan
Scott
How about my well water? My water report lists its pH at 4.8, which I
would consider a bit acidic ;)
Scott
hophead
dlogcher*xspam*@comcast.net says...
As someone else hinted, it's related to the pH of the liquid you boil
the hops in.
I do have a friend that has sometimes made hop teas to up the aroma of a
finished beer rather than dry hopping. This seemed to be successful to a
degree, but boiling in water for bitterness won't get you good results.
Nice idea though!
John Heubel
"Scott" <acepilo...@bloomer.net> wrote in message
news:U42dnSFKE9TreQnW...@bright.net...
The hops boiling in the wort also helps with wort clarity and other issues.
It's been done like this for hundreds of years, if it ain't broke...
--
John Heubel
--- news://freenews.netfront.net/ - complaints: ne...@netfront.net ---
Dan Logcher
> "Scott" <acepilo...@bloomer.net> wrote in message
> news:U42dnSFKE9TreQnW...@bright.net...
>
>>barn...@ureach.com wrote:
>>
>>>I think that boiling hops in water without the presence of malt would
>>>extract harsh astringency due to the high pH of the water relative to
>>>wort.
>>>
>>>roger
>>>
>>
>>How about my well water? My water report lists its pH at 4.8, which I
>>would consider a bit acidic ;)
>>
>>Scott
>
>
> The hops boiling in the wort also helps with wort clarity and other issues.
> It's been done like this for hundreds of years, if it ain't broke...
Improvements are made by people trying different things, to make it easier
or just changing it up. If it won't work, fine.. just thinking of something
different.
--
Dan
Scott
> "Scott" <acepilo...@bloomer.net> wrote in message
> news:U42dnSFKE9TreQnW...@bright.net...
>> barn...@ureach.com wrote:
>>> I think that boiling hops in water without the presence of malt would
>>> extract harsh astringency due to the high pH of the water relative to
>>> wort.
>>>
>>> roger
>>>
>> How about my well water? My water report lists its pH at 4.8, which I
>> would consider a bit acidic ;)
>>
>> Scott
>
> The hops boiling in the wort also helps with wort clarity and other issues.
> It's been done like this for hundreds of years, if it ain't broke...
>
True enough...BUT...if society keeps doing the same things it has for
500 years, there would be no advancement ;) However, I hate throwing
out a crappy beer, so I don't stray too far from the beaten path myself :)
Ace