Wed Mar 23, 2011 9:04 pm
Maybe this would be better in the Brewing ingredients forum, but I thought Id start here. Reviewing Palmers book How to Brew, I read about First Wort Hopping (p.43). I missed this the first time through. I was wondering if anyone does this? I have never heard Jamil or anyone talk about it on the podcasts. Im thinking this could be accomplished in extract brewing by adding hops to the kettle after adding extract and allowing them to sit for 20-30min with the fire off. Its hard for me to understand, but the oxidation that occurs increases the solubility of the hops, which prevents the loss during boil? That seems to be the idea. Im just wondering why its not mentioned more here on the forum. Im also wondering what kind of effect this will have on the malt character if any. Im usually on a relatively tight time schedule on brew day, so for that reason if I dont notice a difference I will probably not do it often. Any comments appreciated.
Jason.
tap:Alesmith IPA
carboy:Sour Blonde, Rye Saison w/Brett
bottld: Tripel A,Tripel B,Sour Blonde,Hef, Saison w/Brett
OnDeck:Brown Ale
Longtermferm:
"They think I do not know a buttload of crap about the Gospel, but I do!,"Nacho