Hey,
Am new and trying to learn. I’ve been reading the “hops” book part of the brew series & recall reading a section discussing post boil vs dry hopping… if I go with a post boil hop add (vice dry hop) i.e. I put in my dry hop add post boil (before cooling) say for 30 minutes, what (if any) impact would this have on bittering effects of the hops I added at 60 minute aka beginning of boils? Thanks in advance…
Your question is a bit tough to understand. If you are asking what the bittering effects of adding hops at flame out or into secondary, the effects are negligible.you will just be adding hop aroma.as far as letting the wort sit for 30 minutes before cooling I think a mistake in my opinion. My experience is you want to cool below 100 in under 20 minutes else you are going to unfavorable compounds to form in the wort.
Not always, or not always a noticeable amount. I just recently got into whirlpool hops. Love it! I chill to about 175-180 and add those hops, then let them sit 15-20 min. But I don’t have the courage to try that with a pils malt wort.
just curious…why not with pils malt wort?
Similar to Jim I’ve become a big fan of the hop stand. In my case I cool to 170f and let them sit for an hour or so. Hell one night I went out to dinner and just let em hang. So far I like a hop stand of around ½ oz/gallon and two ½ oz/gallon dry hop additions (once towards the end of primary and again in the keg) most for hop forward brews. No negative effects yet that I can detect from a slow chill. Letting the hops sit at warmer temperatures, as in just after boil, will result in more bitterness for sure.
Jim, I’ve been adding my hops at 175 and continuing to whirlpool and chill till it’s down as far as it will go. Then I don’t have to worry about the SMS or DMS thingies. The water’s warming up now, so it’s taking about 20 minutes. I’m getting good aroma and flavor from this technique.
Because it’s still producing DMS but no rolling boil to drive it off
Right on. Good to know
As for the DMS thing, I’ve done whirlpool hopping with a pils base and get no DMS. But I always boil pils for 90 minutes, so by that point the DMS is driven off. I’m pretty sensitive to DMS and can’t find any.
So, my next brew day is a pair of Saisons. Clam free so im also leaving out wheat to make them “innovative”. I was planning on 2 oz of Mittelfruh at 10 min. 90 min boil with 100% GW pils. I had contemplated doing the Mittelfruh at 170ish for about 20 minutes. What differences would it make do you think?
I’m all in on the ‘clam free’. I think the flavor is just a little better in the steep, and the aroma that comes with it is a little better and longer lasting IMO. 15 -20 minutes ought to work great there.
Ok, since im doing two, I’ll do one at 10 min and one at wp.
Because it’s still producing DMS but no rolling boil to drive it off
Not sure I agree with this statement. You boil Pils malt longer to drive off all of the DMS. Once it’s out, it’s out. It doesn’t keep producing in perpetuity.
+1
I rarely dry hop because I’ve been happy with the whirlpool hops. No problems with DMS and I brew a lot with pils.
One of these days I’m going to brew side by side with whirlpool vs. dry hop and see how far apart they are. Hasn’t somebody else already done that?
I have. I think whirlpool hopping has enough aroma for many styles as is, but I do still dry hop most American styles - however with the dry hops backed off a bit most times.
I’m going to go with this thought. If I find DMS I’ll rethink it. I have yet to find DMS in any of my beers, so probably im going to slay another boogie man. I think that its something I heard on a podcast, that pils malt has so much SMM that even after 90 minutes it will still convert to DMS. This won’t be the first podcast dogma that will prove untrue. Thanks for chiming in and encouraging me to try it out.
Hmmm. I am the odd man out here. I whirlpool/stand above 180F. Usually start whirlpooling at 5 minutes, then add hops when I flameout. Whirlpool runs for at least 15 minutes, then stands for 15 minutes. I get some bitterness this way and no signs of DMS, even with a pils grist. I have taken to FWH and/or 60 minute for about half of my IBU target, and make up the rest at whirlpool - works really well for a saison with several ounces of Styrians or Tettnanger. Good flavor and aroma expression. Of course, dry hopping to bring up the aroma.
I have been brewing a bunch of 5% APA’s lately experimenting with no dry hop. 4-6 ounces of hops at 175 degrees and let it sit for 30-45 minutes before chilling the rest of the way down - I stir the wort back up from time to time to get the hops up in suspension. I let it sit another 30-45 minutes after that to really let the hop material settle out in my kettle.
Then, no dry hop.
I have been really happy with the results - especially for making an over-hopped APA. I should revisit and dry hop a batch for a comparison, but, the beers have been turning out how I like them.
The main “pros” in my opinion as I have done this is that I can turn the beers around faster because I am not waiting for dry hops to settle out. Don’t need to transfer to secondary for dry hopping. Sometimes my dry hopping has made my beer grassy or not what I had hoped it would be. These beers have been going grain to glass in 12-14 days without any problems.
Pretty much gospel on the pils producing DMS if left hot and covered, but if you leave the lid off the kettle, you should be good to go with pils and DMS being driven off (I use a screen in the warm weather times to cover the kettle and let the DMS blow off while doing any kind of stand or when using the CFC. Just one time did I put the lid on my pils when I got my counterflow chiller and DMS showed up to the party for that brew. Gotta love that corn lager though…