been trying to figure out how i keep getting some nasty bitterness in some recent pilot brews. i'm leaning towards this being polyphenols and not actual AA bitterness. its that harsh type, and grassy, like you see in alot of NEIPAs. in the shellhammer paper on hop extraction times they noted that the recirc during DH beers got there faster but had more bitterness from polyphenols, and assumed it was due to breaking up the veg matter during recirc.
im wondering if maybe i'm getting that during whirlpool? a few beers had substantial whirlpool sessions of 45-60 minutes and while that didnt seem out of the ordinary, thats kind of the only thing that stands out about these beers. we figured at lower temps (varying from 180 to 150ish) we needed to go for a while. are we taking too long there?
wondering if maybe we should go for a "hopstand" type process after flameout? no recirc during the stand, just natural convection, and then just a quick 5-10 min WP to drop the hops and trub.
hops are fresh. we use phosophoric acid, whirlfloc, Brewtan B, etc. nothing out of the ordinary that i'd see causing a reaction.
anybody else seeen anything like this?
and on related note- is there way to remove polyphenols post kettle? i know wine folks have some additives, but not sure if they'll work cold side...
im wondering if maybe i'm getting that during whirlpool? a few beers had substantial whirlpool sessions of 45-60 minutes and while that didnt seem out of the ordinary, thats kind of the only thing that stands out about these beers. we figured at lower temps (varying from 180 to 150ish) we needed to go for a while. are we taking too long there?
wondering if maybe we should go for a "hopstand" type process after flameout? no recirc during the stand, just natural convection, and then just a quick 5-10 min WP to drop the hops and trub.
hops are fresh. we use phosophoric acid, whirlfloc, Brewtan B, etc. nothing out of the ordinary that i'd see causing a reaction.
anybody else seeen anything like this?
and on related note- is there way to remove polyphenols post kettle? i know wine folks have some additives, but not sure if they'll work cold side...
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