Sierra Nevada (among others) adds whole cone hops at flameout, or in the whirlpool itself. Kunze (2010 edition and Briggs, 2004) both mention milling cone hops directly into the copper, with Kunze mentioning adding milled hops just before the WP.
In addition, Kunze recommends cooling between the kettle and the WP to
80*C/176*F to increase the hop aroma.
HSA - it seems like pellets would contribute less oxidation to the hot wort because there is less air entrained in them than in whole cones (Sierra Nevada, e.g.) or milled hops (Kunze, Briggs).
Question: In the latter two cases are we not introducing significant oxygen to hot wort - something we all know we're supposed to avoid? Isn't this why the underback has lost favor?
I understand Sierra mashes under nitrogen. Obviously they take lipoxygenase and 2-transnomenal quite seriously. How do they deal with the entrained air in hop cones added at flameout or in the WP itself. [Their hop torpedo is a different technology entirely] How can Kunze (one of the primary porponents of HSA) suggest adding milled hop cones which also seems to add significant entrained oxygen to hot wort in the WP?
Any ideas on this? Am I missing something obvious?
Thanks,
Mark
Hidden Well Brewery
Kunze: Technology, Brewing and Malting, p. 371
Briggs: Brewing Science and Practice, p. 341
In addition, Kunze recommends cooling between the kettle and the WP to
80*C/176*F to increase the hop aroma.
HSA - it seems like pellets would contribute less oxidation to the hot wort because there is less air entrained in them than in whole cones (Sierra Nevada, e.g.) or milled hops (Kunze, Briggs).
Question: In the latter two cases are we not introducing significant oxygen to hot wort - something we all know we're supposed to avoid? Isn't this why the underback has lost favor?
I understand Sierra mashes under nitrogen. Obviously they take lipoxygenase and 2-transnomenal quite seriously. How do they deal with the entrained air in hop cones added at flameout or in the WP itself. [Their hop torpedo is a different technology entirely] How can Kunze (one of the primary porponents of HSA) suggest adding milled hop cones which also seems to add significant entrained oxygen to hot wort in the WP?
Any ideas on this? Am I missing something obvious?
Thanks,
Mark
Hidden Well Brewery
Kunze: Technology, Brewing and Malting, p. 371
Briggs: Brewing Science and Practice, p. 341
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