Subject: hops, and the devil made me do it
Date: 1989-02-01 15:39:50 GMT
I have two submissions today. First to answer some of Pete's questions
about boiling hops with my own impressions.
It is true that the esters responsible for aroma get reduced the longer
you boil your hops but there are other flavors in the hops besides these.
I have experienced different results based on different types of boiling
hops (useing everything from saaz to chinook) and fell that if you really
have an idea in mind for your beer you can fine tune the taste based
on the type of hops you choose for the boil as well as the finish. I have
also heard lots of talk about hopping multiple times at different times of
the boil to create some really complex tastes. I have also heard rumors
of how some commercial brewers are getting away from doing much with boiling
hops because of costs in both labor and materials. If this is the case it
will make our homebrew all that more attractive.
Now, the devil made me do it!
I brewed a light pilsner using a four pound can of Williams about 2 weeks
ago. I had a bad day and it continued right on through the brew. I burned
myself twice and blew up a glass fermenter because I was being to lazy to
clean the wort chiller. I did save almost 4 gallons and bottled it last
night. I kegged 3.87 gallons in a pony (and no I didn't wax it so I'll
probably get Alzheimers) and then I had to deal with 5 more bottles of beer.
The thing is that I primed the keg at a known rate but I had no idea as
to an appropriate primeing rate for a 5 bottles? I decided to prime with
1/4 tsp dextrose (nope, didn't boil it either, just added it) per bottle.
I'm not really concerned over all the "short steps" I took on this brew
and of course hope that it turns out. Anybody out there ever prime on
a per bottle basis like this? Anybody got any ideas if my bottles will
be flat or explode?
Well, well, I guess I'll just have to relax and wait a number of weeks
to get the answers.
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