Hop Shift-The late edition

[Beer-lord]

I put this under Advanced Techniques but its really simple brewing in 2016. Many of us already do this but it's good to know the pro's are catching on too.
http://allaboutbeer.com/article/hop-shift/

[John Sand]

A great article. I was very interested in the discussion about different kinds of bitterness. All IBUs are not equal.

[philm00x]

This article has got me thinking about changing the timing on my additions to a recipe I'm fixing to brew this weekend... Hmmm


Sent from my iPhone using Tapatalk

[mashani]

I know that Gymrat and I both pretty much always just do this anymore.

The only time I don't is if I want no hop flavor at all.

Even beers that I don't want strongly hop flavored, but where a little bit is still fine, I will find a very high AA hop that has the profile I want, and do it as nothing but a late addition with it at whatever timing/amount gives me the IBUs I'm looking for without the flavor being overwhelming.

I love the results, and I'm not going back to the old way anytime soon.

[John Sand]

This would work well with a shorter boil.

[Whamolagan]

I only add begining hops at what is known as first wort. That is at about 90*C. All the rest of my hops are no earlier than 30' left in the boil.

[philm00x]

I only add begining hops at what is known as first wort. That is at about 90*C. All the rest of my hops are no earlier than 30' left in the boil.

Unless I'm following some else's recipe, I always make my bittering charge as first wort. It does impart some flavor but smooths out the bitterness. With hoppy beers I really want the malt to be present in the flavor so it's not too sharp with hops, which is why this late addition technique piqued my interest.


Sent from my iPhone using Tapatalk

[Beer-lord]

I only add begining hops at what is known as first wort. That is at about 90*C. All the rest of my hops are no earlier than 30' left in the boil.

Unless I'm following some else's recipe, I always make my bittering charge as first wort. It does impart some flavor but smooths out the bitterness. With hoppy beers I really want the malt to be present in the flavor so it's not too sharp with hops, which is why this late addition technique piqued my interest.


Sent from my iPhone using Tapatalk

I've pretty much done the same thing but as I like some bite to most of my beers, I like to add a bittering addtion. I've only recently started a few recipes with 20 minutes and less and do have some pale ale plans in the near future try this again.

I know that when I first started brewing, 60, 45 and 30 were very popular additions with hardly any recipes calling for later than 30. Of course, hops were more expensive and there were less varieties in the stone age when I started but the idea was to use as few hops as possible to get as much flavor as possible but with as few dollars as possible.

[mashani]

This would work well with a shorter boil.

That's one of the reasons I do this, with the high AA hops. I even do it for Belgians that would have had a flavor addition anyways, just with a higher AA hop with the profile I am looking for and do them as short boils. IE you will see me use French Armais a lot, because its awesome like that, it gives classic noble hop flavor, but is still mild and doesn't overwhelm the yeast esters. Jaryloo works great in such beers too.

I fell in love with this method some years ago, which I just started doing as an experiment, but kept doing because I liked the results so much, and the fact that I can short boil and do it is just +++ to me.

[John Sand]

Thanks. I may do more of this, especially in summer.