Episode 165 | Applying The Science: Dry Hop Reduction Methods
Jul 24, 2024
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Jordan Folks, Brülosophy contributor, chats about reducing dry hopping rates by exploring advanced hop products and techniques. Topics include maximizing hop flavor with innovative products, challenges in dry hopping beer production, comparing whole cone and pellet hops efficiency, and optimizing dry hopping techniques for enhanced hop aroma in IPAs.
Blending pellets with whole cones enhances flavor nuances and optimizes dry hop efficiency.
Advanced hop products like Spectrum and Lupomax simplify dry hop processes and intensify hop flavors.
Genetically modified thiolized yeast strains can elevate hop aromas, offering an innovative approach to boosting hop profiles.
Deep dives
Blending Whole Cones and Pellets for Dry Hop Impact
Blending whole cone and pellet hops was tested in a Sierra Nevada clone recipe with cascade hops to compare the flavor impact. Half of the tasters could detect the difference, showing that blending can enhance nuances in flavor. Blending pellets with whole cones can provide a fuller flavor profile while reducing loss and optimizing dry hop efficiency.
Utilizing Advanced Hop Products to Reduce Vegetable Material
With the availability of advanced hop products like Spectrum and Lupomax, brewers can reduce vegetable material absorption and tedious cleanup associated with traditional dry hopping methods. These products offer concentrated hop profiles, simplifying the dry hop process and enhancing hop flavors without the drawbacks of excessive hop material.
Brewing Larger Volumes to Achieve Full Kegs
To combat beer loss due to high dry hop loads, brewing larger volumes can ensure a full keg yield. Fermenting in larger vessels or increasing batch sizes allows for accommodating hop absorption while obtaining the desired final volume. Aiming for a slightly larger batch size can offset losses from hop material saturation, ensuring a full keg for serving.
Genetically Modified Yeast for Enhanced Hop Aromatics
For American brewers, using genetically modified yeast such as thiolized strains can elevate thiol fruity flavors and enhance hop characteristics. Thiolized yeast variants like low thiol and super thiol versions offer brewers the ability to intensify hop aromas without adding excessive hop volumes. These yeast modifications provide an innovative approach to boosting hop profiles in beer recipes.
Potential of LupaMax in Reducing Hops and Maintaining Aroma
LupaMax is discussed as a concentrated form of hops that can potentially reduce the amount of hop material needed while maintaining aroma intensity. Experiments comparing T90 pellets to LupaMax show mixed results with one variety showing no significant difference and another indicating a more potent hop aroma with LupaMax. This suggests that using advanced hop products like LupaMax could offer a way to achieve similar or enhanced aroma with reduced hop loads.
Impact of Dry Hopping Temperature on Aroma Extraction
Experiments on dry hopping at different temperatures reveal that temperature variations during dry hopping may not significantly impact aroma extraction in beers. Tests comparing dry hopping at room temperature versus colder temperatures did not yield distinct tasting differences. The results suggest that altering dry hopping temperature may not be an effective method for reducing hop loads while maintaining aroma intensity.
Brülosophy contributor Jordan Folks joins Cade in the lab to chat about various exBEERiments on dry hopping and how those findings can be applied to help reduce overall dry hopping rates.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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