I was listening to a podcast the other day, I actually can’t remember which and what episode, but they mentioned that I should prepare my hops the day before brew day and let them sit out 24 hours before using them because it releases certain gases that I wouldn’t want in my beer. This was the first time I heard about this.
Anyone else do this.?
Thanks
Never heard of this. Mine are in the freezer until I mash-in
I have never heard that.
What podcast? Some are more credible than others.
I’m going to take a listen to the podcasts again but I’m pretty sure it was a Basic Brewing Radio podcast from a long time ago.
if you toast your own oats or malt it’s often recommended to let them off gas for a few days before brewing with them.
Malt also needs to condition for about a month after it has been kilned. That was from Dr. Bamforth at the NHC in SD, and he said no one knows why it is so. There is a small passage on it in Brewing by Lewis.
The one on hops is still new to me.
I do know brewers that stage the hops (weigh out and put in the brew house) for the next days brew, but that is timing and logistics.
I think I remember hearing this. The reasoning goes like this:
American hops are bad. American hops have a lot of xyz (possibly myrcene). => Xyx is bad. Xyz is more volatile than the other constituents of hop oil. => Leave hops out overnight.
Of course, a lot of people think American hops are good now.
WHAT? I thought if it was on the internet it was fact.
I don’t have a whole lot of time to listen to podcasts but I remember reading, don’t remember where, but a few years ago an article Gerard Lemmens mentioned that hops that were destined for dry hopping should be taken out of the fridge and allowed to warm up a day (I think) before being used. Pretty sure this was published before the “More Myrcene!!” movement occurred here in the US as myrcene used to be considered undesirable when it came to hop aroma.
The logic on myrcene seems plausible. It is pretty volatile, heck, it is hard to get into your beer.
And this is why I’m asking so that I can make my own choices on the matter.
After looking back at the podcasts, this was the exact person who said it. I’m starting to assume that this is just an old, outdated fact that I don’t need to worry about.
This is what I remember. It might be a valid technique for Old World beer styles, which developed before hops were refrigerated. Who wants to do an experiment?
Yeah, I believe Charlie Bamforth is an advocate of taking the hops out for a while before using them. I don’t. I’ll have to try it a few times and see if it makes a difference.
same here, noble, American, German, NZ, never noticed anything that would prompt me to prepare my hops.