Tusen takk. Her skriver de jo at de noen gang dip-hopper i 15% av vørt, eller noen ganger i hele batchen som jo blir som en vanlig WP/Hopstand. Noen ganger i 1 time, 4 timer eller 30 minutter, eller ulike temperaturer fra … Og alt leder til ulike resultat
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“We’re looking at the time of wort and hop interaction prior to yeast so we give it an hour, or four hours, or 30 minutes,” he says. “The volume of wort is sometimes 15 percent of the whole batch, sometimes it’s the whole batch. Sometimes we’re doing it at 175 °F, 160 °F, 140 °F (79 °C, 71 °C, 60 °C). You can do it at 100 °F, or 70 °F (38 °C, or 22 °C). That’s where we’ve been playing around and there are crazy variables and we’re trying to figure out which hops work best in different scenarios.”
Videre står det at:
"Bjornstad and other brewers see a net positive in biotransformation as well when it comes to dip hopping. The process allows brewers to examine the yeast they plan to use for a particular recipe that can create new and different flavors. Dependent on the temperature, once you gas off the myrcene, which can be a precursor to linalool, and it can be a precursor in biotransformation."
Så det at humlen er med i hele gjæringsforløpet gir også biotransformasjon, og skiller det således fra tradisjonell hopstand hvor humlen fjernes før gjæringskar.
Uansett så er dette komplekse greier med tilsynelatende uendelig mange variabler …