Max_L hat geschrieben: ↑Donnerstag 3. Mai 2018, 13:57
Ein Eiertanz. Mit dem Abbau des Hopburn baut sich leider auch das Stopfaroma ab.
Ja, deswegen bei den Profis die Zentrifuge. Cloudwater, die immer sehr transparent über ihre Erfahrungen berichten, haben im Februar geschrieben:
Very early this year we took delivery of our GEA centrifuge, and I’m happy to say that just yesterday we spun our first beer through it, and today we are spinning our second beer. Why centrifuge our beer? Well, in short, I’ve been consistently impressed by the hazy IPAs and DIPAs turned out by our friends at Trillium, Other Half, as well as damn tasty beers from Lervig, and Modern Times too (who all centrifuge their beers), and have been doubly impressed by the increased control they have over yield (we lost 37% of our beer last year to the very hoppy, slightly yeasty sludge that was left in each FV after intense dry hopping), haziness (and not so much of the intense murkiness that can make beers look muddy), flavour clarity, and tank occupation (rather than waiting for just time, and temperature to coerce poorly flocculating yeast to drop out of the beer, we can use our new centrifuge to dial in just how we want our beer to hit packaging tank – freshly dry hopped, with just the right amount of zesty rasp from hops). We’ve every confidence that once we get operation of our centrifuge to GEA’s specification and our satisfaction, that the quality of our hoppy beer will improve.
Our goal is to pepper each hoppy beer with just enough suspended hop particulate to have them present as zesty, fresh, bold, and bright, and to give ourselves the ability to tune our specification for each hoppy beer style we produce as we see fit. Both extremes of hop presentation (mellow, rounded, matured on one side, and very spicy, hot, and with aggressive burn on the other side) miss a balance that brings life to hazy IPAs and murky DIPAs. After the shortest dialling in period possible we very much hope our hoppy beers will bring you all new heights of juicy, zesty satisfaction.
Wie gesagt, Zuhause wird das schwierig - aber man sollte sich auch nicht zu sehr deswegen stressen lassen. Wenn man auf wenig Sauerstoffeintrag achtet und kühl lagert, ist der Abbau noch im Rahmen, im Zweifel etwas mehr stopfen.
Noch mal zur Biotransformation. Das ist ein großes Feld und man weiss eigentlich noch gar nicht 100% was da genau passiert und vor allem, wie man es steuert. Fakt ist: Die Hefe spielt eine große Rolle, die Zusammensetzung der Hopfenöle, der Zeitpunkt des Zugabe und und und... Man bekommt definitiv einen etwas anderen Geschmack, wenn man während der Gärung stopft. Ob der aber gewünscht ist, ist Geschmacksache. Cloudwater hat das bei Ihren 4 und 5 DIPA Sud mal getestet:
That trial involved testing the concept of biotransformation using the next two batches of the brewery’s beloved DIPA. The two versions were brewed using the same wort, same yeast, same fermentation and same conditioning profile. The only difference: when the hops were added. In DIPA v4, the blend of Citra, Amarillo, Simcoe and Mosaic hops was added during fermentation to enable biotransformation to occur; in v5, the hops were added after fermentation to illustrate standard dry-hop aroma.
The differences between the two ales are apparent immediately. While v4 pours a pale tangerine hue—not perfectly clear, but you can certainly see through it—v5 is almost completely opaque and seems to have more retention in its sand-colored cap. It’s as stark a visual contrast as you’d get putting a bright West Coast-style IPA up against a turbid Northeast variety. The nose of v4 is catty, funky and herbal, but with nice tropical notes. Chives, mango, tangerine and a little wet grass swirl in a heady, perfumed blend atop juicy, pulpy orange and papaya. The aroma of v5 takes an alternate route: It’s lemonade-citrusy and so full of additional orange peel, orange blossom, honey and lime notes, it should probably be planted in a verdant California orchard. Smooth earthiness and a slight green pepper character accent the mix.
Letztendlich muss man wissen, welchen Geschmack man erzielen will. Ich stopfe meine NEIPAs für mehr Komplexität zwar auch während der Gärung, aber eher dezent - ich hasse Hopburn. Dafür dann aber 2x nach der HG.
Brauen ist zu 50% Kunst und zu 50% Handwerk. Dazu kommen noch mal 100% Erfahrung.