I just came across this in Kunze, Technology, Brewing & Malting, 2010, p. 371:
[NOTE: The context in both quoted sources makes it clear the focus is NOT pelletized hops, but milled hop CONES - that wasn't clear in my original post.]
"...many breweries mill the hops very finely immediately before adding them, and then precipitate the finely milled particles in the whirlpool."
Briggs, Brewing: Science and Practice, p.341 also mentions this in passing; "In older and or smaller breweries it is normal to add...whole hops, milled hops, pelleted milled hops..."
Have any of you used this technique of milling whole cone hops or heard of it being done? Effect on utilization? Increase in polyphenol type bitterness & haze?
[NOTE: The context in both quoted sources makes it clear the focus is NOT pelletized hops, but milled hop CONES - that wasn't clear in my original post.]
"...many breweries mill the hops very finely immediately before adding them, and then precipitate the finely milled particles in the whirlpool."
Briggs, Brewing: Science and Practice, p.341 also mentions this in passing; "In older and or smaller breweries it is normal to add...whole hops, milled hops, pelleted milled hops..."
Have any of you used this technique of milling whole cone hops or heard of it being done? Effect on utilization? Increase in polyphenol type bitterness & haze?
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