Hops

Cryo Hop vs. T-90

Submitted by denny on

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Cryo Hop Experiment

Question: Do cryo hops make a preferred difference hop flavor and aroma as compared to T-90 pellets?

Hypothesis: Cryo hops provide a fresher, more intense flavor and aroma than T-90 pellets

Brewing Sessions Needed: 1

Protocol: 

1. Produce 5 or 10 gallons of wort for an APA or AIPAaccording to the following recipes.

2. Split the wort into two boil kettles

Subject: 

Experiment Status: 

Do cryo hops make a preferred difference hop flavor and aroma as compared to T-90 pellets?

Biotransformation - Dry Hop at Krausen vs. Dry Hop at Rest

Submitted by drew on

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Our brewing partner in "science", Marshall "Brulosophy" Schott released results of a biotransformation experiment here. In it he brewed a NE IPA recipe that was double dry hopped. Two batches brewed with the first fermenting out for a few days before the second was brewed. The second batch received the first dose of dry hops while the beer was at high krausen. The first batch received it's dry hops after the beer was done fermenting.

Subject: 

Experiment Status: 

Does Dry Hopping a Beer During High Krausen Produce a Organoleptic Difference?

Comparing First Wort Hopping to 60 minute Bittering Additions

Submitted by drew on

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Some studies have shown that First Wort Hopping (FWH) actually produces about 10 percent more measureable IBUs than a 60-minute addition, but it tastes less bitter. Is this true? Should we all be First Wort Hopping our beers. Wait a tick - what's First Wort Hopping? Simple - it's a process of adding a hop addition into the boil kettle immediately as you begin running off from the mash tun. The hops stay in and you boil them for the full time of the boil.

Subject: 

How does the bittering from FWH compare to the bittering from a 60-minute addition?

Hop Whirlpool - Does steeping at lower temperature improve final hop character?

Submitted by drew on

drew's picture

If you're gunning for big hop aroma to your beer without the grassiness of dry hopping, traditional practice calls for a large dose of hops after the boil has concluded. These "whirlpool" hops, so called because properly the wort is cycled to create a whirlpool, are thought to give a big dose of aromatic hop oils that aren't volatilized by the high heat and action of a boil.

Subject: 

Does steeping at a reduced whirlpool temperature (~120F) provide more robust hop character from the same hop charge compared to more traditional brewing practices of adding whirlpool hops just post boil
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