Author Topic: Stop and Smell the Roses  (Read 265 times)

Offline Fire Rooster

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Stop and Smell the Roses
« on: July 02, 2020, 08:22:06 PM »
I'm using Amarillo, Centennial, and Simcoe hops for a batch tomorrow morning.
Changed the hop schedule due to the Centennial leaf hops smelling like hiney hole.
Reduced the Centennial hops to 1/2 oz, and boil for 60 minutes.  Thought is that the
aroma would dissipate, and only get IBU's.

Does this make any sense ?

Thanks
« Last Edit: July 03, 2020, 09:12:16 AM by Fire Rooster »

Offline ynotbrusum

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Re: Stop and Smell the Roses
« Reply #1 on: July 02, 2020, 09:03:42 PM »
Generally speaking, I think you are correct, but if the hops are really old and have other issues, rather than simply being aroma-defective, I would be concerned.  Bittering additions don't typically retain aroma through the boil that is worth mentioning, but stale, old hops may give up something in the process that is carried forward.  In short, I would be cautious with any ingredient that seems past its prime or defective.  But, hey, let us know how it turns out!  Good luck.
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Offline erockrph

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Re: Stop and Smell the Roses
« Reply #2 on: July 02, 2020, 11:24:21 PM »
I will say that the aroma of the raw hops doesn't always translate to the flavor/aroma you will get in the beer. That said, if it's an off aroma I'd probably skip it altogether just to be safe.

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Offline TeeDubb

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Re: Stop and Smell the Roses
« Reply #3 on: July 02, 2020, 11:25:07 PM »
I agree that it may not be wise to use something past it's prime or with an obvious defect. Simcoe + Amarillo is great combination by themselves. Perhaps a bit of the Simcoe could be used to get your base bitterness, since it is a dual purpose hop, and the rest for your late additions and dry hopping.

Offline Fire Rooster

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Re: Stop and Smell the Roses
« Reply #4 on: July 03, 2020, 09:10:03 AM »
Thanks all, good advice I'm taking.
I'll use the saying used for the fridge,
"When in doubt throw it out"

Thanks
« Last Edit: July 03, 2020, 09:30:22 AM by Fire Rooster »