On Mon, Apr 21, 2003 at 08:37:52PM +0200, Kasper Malmberg wrote: > Er det om humlen er blevet kogt med urten eller om den er tilsat i > gærtanken, og hvis det er det, hvorfor skal man så angive koge tid bagefter
The longer you boil the hops, the more bitter stuff (alpha acids) you get out of them (up to a point, of course). So the boiling time is needed for estimating the bitterness of the beer (IBUs). If you do not boil the hops very long (1, 5, or even 10 minutes), you do not get so much bitterness, but you get some other flavours and aromas out of them. These delicate aromas (mostly oils) tend to disappear during a long boil. The extreme case is when you do not boil them at all, but add them into the fermenter. That is called "dry" hopping. It gives you the most delicate aromas, and no bitterness at all. To get both aromas and bitterness, most of us add various amounts of hops at various points in the boil. -H -- Heikki Levanto LSD - Levanto Software Development <[EMAIL PROTECTED]>
