NE Style IPA Recipe

Reads 2871 • Replies 12 • Started Wednesday, November 30, 2016 9:01:06 PM CT

The forums you're viewing are the static, archived version. You won't be able to post or reply here.
Our new, modern forums are here:
RateBeer Forums

Thread Frozen
 
GarethYoung
beers 1111 º places 27 º 08:21 Fri 12/2/2016

Originally posted by HornyDevil
Originally posted by GarethYoung
Fermentation is involved in the production of some hop-derived aromatic compounds, which is the reason for dry-hopping while there’s still fermentation activity doing on. Like I said, hopping during very active fermentation will blow off a bunch of aromatic stuff. Whether it also increases the conversions I mentioned to a level which makes up for this, I highly doubt, but I’m not certain. I don’t know of any research specifically on this. If that did happen, that would be the reason to hop during fermentation: to increase hop aromatics


Biotransformation of terpenoids is a pretty exciting topic. Some good reading here or by just googling "biotransformation of hops":

https://www.researchgate.net/publication/257557116_Biotransformation_of_hop-derived_aroma_compounds_by_Saccharomyces_cerevisiae_upon_fermentation

A more basic, but no less good, article: http://draftmag.com/hop-compound-biotransformation/

Agreed.


Yeah, that is interesting, and I’ve read a bit about it. What I meant was, I don’t know of any research into the comparative differences in the levels of things like terpenoids that you get from adding hops at different stages of fermentation activity, and also the differences in the amount of blow-off you get of those things, as well as the various other compounds that aren’t released by fermentation activity. I suspect there isn’t any such research yet. My hunch is that it will be better (assuming you want to maximise things like terpenoids) to add the hops towards the end of fermentation, but while it’s still actively happening, but I’m not certain.

 
HornyDevil
09:16 Fri 12/2/2016

Originally posted by GarethYoung
What I meant was, I don’t know of any research into the comparative differences in the levels of things like terpenoids that you get from adding hops at different stages of fermentation activity, and also the differences in the amount of blow-off you get of those things, as well as the various other compounds that aren’t released by fermentation activity. I suspect there isn’t any such research yet.


VERY interesting stuff coming out of UCLouvain in Belgium, if you’re really interested.

Originally posted by GarethYoung
My hunch is that it will be better (assuming you want to maximise things like terpenoids) to add the hops towards the end of fermentation, but while it’s still actively happening, but I’m not certain.


Agreed again.

Homebrew Shops - A collection of homebrew shops and supply houses submitted by RateBeer readers

Homebrewing Articles - RateBeer Magazine's homebrewing department

Homebrew Recipes - Experiment, share and post your own homebrew recipes

Until we can make beer come out of your monitor...

Beer2Buds
Send Beer Over The Net

Free signup now. Even out a trade, keep good vibes alive, say hi with a beer