How much hops did you add? Has it happened more than once? How can you track it to disaster in the hops?
I believe his point is that fermentation was stable for several weeks, until the 0.67 oz of dry hops were added.
My question on this is: The typical advice for drinking hoppy beers, commercial or homebrew, has been to drink them as fresh as possible to avoid [loss of?] "freshness" (aroma, flavor, whatever). How much of that issue is due to aging/oxidizing hop compounds vs. change in the beer related to these enzymes? I imagine that'd be more of an issue for packaged beer.
Thank you for your support, sir. You get it.
It is clear to me is that a dry hopped beer will tend to evolve with age. However there continues to be a lot of variables at play. Is this evolution due more to oxidation, or enzymes, or both, or something else? The greater question I would have: Has the brewer allowed the dry hop enzymes to finish doing their thing prior to packaging, or did they immediately package the beer before the enzymes could take effect and then expect you to drink it all up within a week of packaging, or not, or what? In my case, I left the beer in secondary long after I dry hopped, until Final-Final Gravity of 1.013 was reached. This took a long time actually, 17 days after dry hopping to be precise! I think most brewers out there would be hesitant to dry hop for as long as I did prior to consumption, which indicates to me that evolution IN THE PACKAGE is happening all over the dang place, and might very well be the true reason why people say "drink it fresh!" based on flavor impacts, without fully understanding why we should drink it that fresh or how fast the "freshness" disappears. I don't know if people understand or will ever agree upon the definition of "fresh"... to some perhaps this means "within the first 17 days of dry hopping" or of packaging!?!? Can the exact number of days be quanitified and agreed upon by all brewers?! Good luck with that! And so what if they wait longer than 17 days or whatever.... is the beer just drier / lower gravity / more attenuated at that point than the brewer intended? Or is there some other biotransformation or oxidation going on? And does this continue far beyond the first 17 days or whatever?! Gosh, I don't know, I don't have all the answers, and I really don't think ANYONE does or ever will! Very few if any folks today understand very well what's all going on when they dry hop, and what "freshness" really means and whether and why it matters, IF it matters. We all have a lot more to learn. Few have run any extensive experiments on dry hopping to know what process they like best, why they like it best, and how much it matters. We all just have a tendency to do whatever the "experts" do without question and without our own experience to form our own opinions. I'm still learning too. I only have this one experience to go by so far.... but it was an accidental eureka moment for me, I was like hey wait a minute.... why should dry hopping unstick a stuck fermentation..... and this one experience I've had might still be infinitely better than the zero experience that many others have who will argue tooth & nail that they've got all the answers when really they have nothing but what someone else told them.
But anyway. Sorry if this sounds ranty........ it just kind of all spilled out in an ugly disorganized manner, and I'm too busy today to edit it.... so.... there you go, take it or ignore it, it honestly doesn't matter as much to me as it might sound.
Cheers all.
Topic: Hops can convert starches (Read 6585 times)
