The Effects of Dry Hops on Stability

Sensory analysis again showed the two AFC showed no significant differences between the mid firm dry hop and the dry hop beer when they were analyzed at fresh. We did see the hop creep in the mid firmdry hop beer and we did see the increase in ethoisobutarate but still no beta citronol increase. So we were missing that compound or that marker compound criteria success rate there. Now we do the same thing, but with with one to three and this time it's a thousand hectoliter brew length. That's a lot of beer. I really hope the differences were muted again so you could blend all this beer together. Yeah.