Whirlpool/Hop Stand
Автор: Ryan Shaffer
Загружено: 2022-04-27
Просмотров: 785
Описание:
Whirlpool of a 240gal IPA I brewed back when I worked as a commercial brewer. Note the speed of rotation and foaming hop matter raised to the surface. Flavor/Aroma profiles extract best through higher pump rpm, larger tubing diameter, and proper wort temperatures. Isomerization of alpha acids is typically undesired at this stage. Temperatures below boil ranging from 180°F - 150°F produce good aroma. I like to get an overly agitated hop stand and whirlpool followed by a longer resting period allowing greater quantities of trub to collect prior to casting out. Increased clarity going into the fermenter means less wasted wort during cone drops and higher product yields post fermentation and dry hopping. Easily my favorite step of the process. I call this the Hop Hurricane!
(This info is based on experience and not formal education, some info may be inaccurate and or not best practice.) What's your favorite step in brewing and how do your methods differ from mine?
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