Point of Reflection reconvene

Welcome back. So what were your thoughts?

Your table should look something like this:

 

Whole Hops

Pellets

Extract

Iso- Pellets

Iso Kettle Extract

Iso-Extract

Reduced Extract

Hop Oils

Aroma / Bitterness

Kettle Hop

X

X

X

X

X

 

 

 

B

Late Hop

X

X

 

X

X

 

 

 

A/B

Early Dry Hop

X

X

 

 

 

 

 

 

A

Late Dry Hop

X

X

 

 

 

X

X

X

A(dry/oil)    B(iso/reduced) 

 

Both whole hops and pellets can be added throughout the process. As extract is primarily used for bittering, it would make the most sense to add it at the start of wort boiling. Isomerised pellets and extract are generally added during wort boiling. Iso-extract and reduced extract could be added during wort boiling or at the start of fermentation, but more would be lost than if we add them after fermentation. If only reduced extract is used, it could be added in the brewhouse (especially rho-iso, which is less likely to be lost during processing than tetra and hexa) to protect against bacterial infection. Hop oils and aroma products can be added at any time, but their losses increase if used earlier on in the process. If we add them during fermentation their contribution can be changed by biotransformation. If we want their original aroma to feature in the beer, it is best to add them later on.

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