Thanks for the advice!

@LallemandBrewing

2 жыл бұрын

You're welcome!

Nice presentation. Why kettle hopping should be kept to a minimum? Does it have to do with hop enzymes? What about dryhopping?

@UltraLowbrewing

Жыл бұрын

Excessive kettle hopping can come across as quite astringent and bitter due to the low malt presence. It's better lower your bittering hops, and to focus on late addition hops to impart greater flavour and aroma.

@rubenysuifon

Жыл бұрын

@@UltraLowbrewing thanks for your response. I am planning my second attempt on an IPA. The first one was quite astringent even though the amount of kettle hops was not much. What about only at whirlpool and during fermentation? What amount (grams per litre) would you recommend?

@UltraLowbrewing

Жыл бұрын

@@rubenysuifon You're welcome. I've made some great beers with only flameout/whirlpool hops and dry hopping, you'll get a really juicy fruity beer and a touch of bitterness. Astringency can also come from excessive hop polyphenols during large dry hops too, so be mindful no to overdo it. It depends on the grist and the amount of residual sugars to balance the astringency , but I've found doing a whirlpool around 3g/L and a dryhop between 3-5g/L is a safe bet to get maximum flavour and aroma while keeping the astringency low. If you get a beer that has a little too much astringency/bitterness, just let it condition for a few more weeks to mellow out, or you can use something like gelatine to help drop the hop phenols a bit more. Or adding some glycerine (around 2-3ml/L) will help cut through with a touch of sweetness, while also imparting some more body.

@rubenysuifon

Жыл бұрын

@@UltraLowbrewing Wow. Thanks! I will follow your advice. Any other tips for the grist and mash schedule are most welcome :-)

@LallemandBrewing

Жыл бұрын

Hi @rutube Hopping is kept to a minimum because the perception of bitterness will be greater in the absence of alcohol. Less kettle hops are required to achieve the same bitterness perception compared to a beer with alcohol.