Stan H's newest excellent hop e-newsletter has a reference to a hop research study that Allagash Brewing and Oregon State University presented at the 2017 Craft Brewers Conference. Came as a surprise to read. Heavy dry hoppers who also bottle condition should read. Pretty interesting:
“With the increasing trend of greater dry-hopping rates, the impact hop compounds have on beer flavor and beer quality becomes more important, but it is not entirely understood. Experiments carried out at OSU suggest that residual enzymatic power of hops can be transferred to dry-hopped beer and, in turn, influence the composition of its fermentable and nonfermentable carbohydrates.” And, here’s one reason why such research is important: “The residual enzymatic activity of hops in beers containing active yeast may result in excessive build-up of CO2 in packaged beer, which represents a safety hazard, along with alcohol contents that are out of specification.” Brewers are in the results because such residual activity may create diacetyl in dry hopped beers."
Link to the study:
https://www.asbcnet.org/events/archives/2017ASBCMeeting/proceedings/Pages/35.aspxEdited grammar