Date: 1992-06-26 19:07:01 GMT
I've got some question that pertain to chillers, hopping, and all
this sort of stuff we've been talking about. Isn't it a good idea to
allow the steam from the hot wort to escape to disperse DMS (dimethtyl
sulfide, the cooked vegetable smell)? If so, do you counterflow-chiller
users wait a while before you start chillin'? How long is "long enough"?
Now, why is the hot-wort/hop-back/counterflow-chiller combo any different
or better than just adding finishing hops to the hot wort and quickly
immersion chilling? The counterflow method should keep more of the volatile
hops oils in the brew. But the standard finishing hops method allows for
longer hop/wort contact time, and so should allow more hops oils to be
released to the wort (and the air). Seems like the two methods might end
up being more or less equal, except one makes your house smell like hops ;-)
Space Science Center
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