BeerBorg

A guy on the Beersmith forum has decided to fore go the boil process and just added the hops to the mash. Will post the link tonight the kindle is hsting me again

I've heard of First Mash Hopping but not skipping the boil. Wonder why he's thinking of doing this.

So what about DMS? What about utilization? This goes against everything I've ever learned!

What I got was boiling is a waste of energy!!!! He actually asked if breweries boiled their wort!!

Quite interesting... Is this guy knowledgeable and trying a new beer experiment that might have some sort of benefit I am unaware of? Or is this guy a noob trying to prove he knows everything about brewing before he knows anything about the brewing process. That being said, as far as I know, beer has been brewed for thousands of years, and with the same basic process. Why would we all of a sudden decide that the wheel is too round, and squares would be better?

Edit: Looks like Bob answered my question. Some noob most likely...

Hey, you never learn if you dont try, even if you simply learn "dont do that." The guy that "invented" the hop stand probably discovered it because The Big Game came on before he had a chance to rack the boil and most likely left the aroma addition in the pot. Of course, that was not what he told everyone.

Well he won't get bitter will he? and I thought you had to boil the wort from the mash for the hot-break and DMS etc. It might make OK beer, I bet all the hops are aroma, maybe a little taste. I would drink this while it is very fresh.

Monty

The guys on the AHA forum, including Denny Conn, who have tried mash hopping all said it was a waste of hops. They all said they didn't get anything, no bittering, no flavor, no aroma, absolutely nothing. And I would think that not boiling the wort would leave bacteria, possibly infectious, not to mention DMS, in the beer.

as promised here is the link Hop and mash together

Before I even read the post I'll take a guess and say it is our knowledgeable friend 8steen.

You could be right! Or a "protege" of his, LOL!

DaYooper wrote:Hey, you never learn if you dont try, even if you simply learn "dont do that."

Well, that's one way to look at it.

Another way to look at it is to take centuries of experience and knowledge and apply it to what you're doing instead of deciding you know better. Me, I'll trust the guy who first stuck his hand in a hornet's nest when he tells me it's a bad idea.

Maybe someone should tell this "brewer" that one of the reasons beer was developed was because it made water safe to drink, partly via the boiling process.

Boiling is supposed to help develop the character of the wort; another reason for a 90 minute boil, more taste. This is the stated reason mentioned by Jamil Zainasheff on his audio show 'Brewing with Style'.

An old world style decoction mash adds a lot of character of a wort too... but instead of doing those we rely on specialty grains to simulate those flavors these days more often then not...

Not suggesting what he did is a great idea but it might be interesting if it doesn't get infected. He might have kept it hot enough long enough that he will be ok if he pitched enough yeast. He did get it hot enough I think to get some of the types of hop stand flavors/aromas and slight bitterness out of the hops. How stable that bitterness will be I can't say, I think I get maybe 10% potential out of a 20-30 minute hop stand but that's just a guess based on how it tastes to me, not scientific analysis. RE: the DMS, I believe that the SMM only breaks down into DMS once the wort gets to around 170. So although boiling drives it off, he didn't make much if any, and some is scrubbed during active fermentation. So he might not get any DMS...

I've made many a mead that only was heated to 160, and that was actually done to preserve the honey flavors/aromas vs. boil them off. I'd never boil a mead must, the results of just a heat pasteurized must were always better to me. So who knows maybe some cool malty flavors we never taste will survive in his concoction?

He will get beer of some sort I'm sure. Considering it's likely the first beer ever consumed by man was just rainwater that fell into a grain pot and sat out in the sun too long...

He'd better at least bring it up to temp for a few minutes to pasteurize it, or he'll get a toxic concoction of infestation. Prolly taste like shit.

Might get away with it with extracts, but that 'ol sack o' grain got plenty of goobs ..............