BeerBorg

I'm not an AHA member (I know, I know) but I saw a link posted elsewhere about two presentations that were given this year that is accessible to AHA members:

Because Not Every Beer is Stone Enjoy By IPA: Preserving Hop Aroma
by Stan Hieronymus

Current Techniques and Recent Developments for Brewing Great IPAs
by Mitch Steele

Link to download here.

Anybody look these over yet that can summarize? If Mitch is talking about IPAs and the other one is talking about hop aroma, I'm interested.

You have mail!

I attended Stan's seminar in Philadelphia. Although I tried to summarize it both here and at the MB community, you'll undoubtedly get more out of it if you go to the source.

It's worth it.

The upshot of it, for me, is that dry-hopping for aroma is best done about 24 hours before bottling/kegging, otherwise the oils tend to break down and dissipate. I also got the sense (and I could be wrong) that it's more effective when kegging.

Ah, I didn't connect those dots Dave. I know you've posted that (24 dry hop recommendation) here, too.

Having tasted, and more importantly smelled, Stone's beers I'm certainly interested in anything Mitch Steele has to say on the topic.

Kealia wrote:Having tasted, and more importantly smelled, Stone's beers I'm certainly interested in anything Mitch Steele has to say on the topic.

No kidding.

Stan's presentation got kind of science-y here and there, which causes me to start thinking about puppies and kitties and humming the Power Puff Girls theme song to myself, so you're not going to get more information from me than what I've already presented, which is why you should look into his presentation first-hand.

And should you discover that I misremembered or omitted or misrepresented anything (cause I'm kinda stoopit that way), please don't worry about offending me by posting the correct info. It's too important to worry about hurt feelings, and my feelings wouldn't be hurt anyway.