tag:blogger.com,1999:blog-1282140921851003304.post2672646011551874787..comments2023-10-19T08:07:01.709-04:00Comments on drinkdrank: History, Mystery and HopsCraighttp://www.blogger.com/profile/14129472719929268755noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-1282140921851003304.post-3005901174199677782013-03-05T05:00:13.348-05:002013-03-05T05:00:13.348-05:00Lots of interest questions arise from the post and...Lots of interest questions arise from the post and comments. <br /> .. at the risk of stating the obvious, much is found about the oxidation of hops in chapter 07 of Stan Hieronymus' 'For the Love of hops'<br /> .. the topic of 'cold or cool storage' bring to mind that 19th century Colorado Territory immigrant braumeisters imported aroma hops from Germany and Bohemia. It is possible these hops were shipped cool but is that likely? Ditto re later shipment of hops from California to Colorado.<br /><br />I checked digitized [ucblibraries] Sanborn fire insurance maps of the historic Boulder, Colorado, brewery.[1883, 86, 90, 95, et cetera] to no available. Hops storage is not identified. But, the Ice House and Beer Cellar accounts for >1/3 of the brewhouse; so, cool storage seems more logical than not.Jack R.https://www.blogger.com/profile/07625645308707849072noreply@blogger.comtag:blogger.com,1999:blog-1282140921851003304.post-19040241374279204362013-03-04T08:21:46.953-05:002013-03-04T08:21:46.953-05:00As with Craig's point above- most modern resou...As with Craig's point above- most modern resources I am aware of show a pretty steep drop off in AA/bittering potential- though it also levels off pretty quickly. I think there's a table in Stan's book which illustrates it well. <br /><br />To Alan's point- indeed, old hops aren't just less bitter, they're often described as cheesy which makes sense as their oils oxidise and become rancid. While I know old hops are traditionally critical in lambic production, I am not sure the old hops flavor would please the modern palate if their flavor or aroma properties were well-expressed. That said, if they're mainly used for bittering, it might not matter much.<br /><br />Craig, I have some pretty well-aged hops if you want them for any prototyping!Zarathud23https://www.blogger.com/profile/07989515479325498087noreply@blogger.comtag:blogger.com,1999:blog-1282140921851003304.post-38120079355479314382013-03-04T06:39:17.524-05:002013-03-04T06:39:17.524-05:00What's the earliest CS notation you've see...What's the earliest CS notation you've seen? The numbers from HInd range from a 7% loss to nearly 50% loss. Craighttps://www.blogger.com/profile/00374706510870731159noreply@blogger.comtag:blogger.com,1999:blog-1282140921851003304.post-26491128895787696042013-03-04T02:45:51.715-05:002013-03-04T02:45:51.715-05:00While hops not have been refirgerarted, they were ...While hops not have been refirgerarted, they were kept cool. It took me ages to figure out what C.S. after hop entries meant. I eventually realised it meant "Cold Store", that is hops that had been stored cool. Based on figures that I have from between the wars, there was very little deterioration of hops stored this way.<br /><br />The alpha acid content Fuggle's kept in a cold store for 14 months dropped from 6.28% to 5.84%. The alpha acid in Fuggle's stored for 14 months in a warehouse, on the other hand, fell from 6.67% to 3.48% ("Brewing Science & Practice" H. Lloyd Hind, 1943, page 349).Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-1282140921851003304.post-75468565417007979842013-03-02T10:55:23.673-05:002013-03-02T10:55:23.673-05:00Aha.... forget I've said anything then...Aha.... forget I've said anything then...Pivní Filosofhttps://www.blogger.com/profile/17883511608403454943noreply@blogger.comtag:blogger.com,1999:blog-1282140921851003304.post-18365144222508627682013-03-02T08:40:32.427-05:002013-03-02T08:40:32.427-05:00Not necessarily, Here's an excerpt from "...Not necessarily, Here's an excerpt from "The Scottish Ale Brewer", written by W.H. Roberts in 1847 (taken from Ron's blog)<br /><br />"Our practice in brewing, from January to March, was, to allow ten pounds of hops per quarter of malt, when the wort was from 95 to 100 of specific gravity. Four pounds of the hops were put into the copper when the wort was about 200° of heat, and boiled briskly for the space of twenty minutes; the remaining six pounds were then added, and allowed to boil thirty or forty minutes, according to circumstances. If the gravity of the wort was from 85 to 90, we only made use of eight instead of ten pounds of hops per quarter, boiling four pounds for fifteen minutes, and the remaining four pounds from forty to fifty minutes, as mentioned above. But if the gravity of the wort was only from 70 to 80, seven pounds a quarter only were employed. Two pounds of these were boiled for twenty minutes, and the remaining five pounds put in and boiled for forty or fifty minutes, as before."<br /><br />That's a fairly complicated system to not be noted in the recipe—especially when everything else is logged. As I said, brewers new that adding different amounts of hop at different time affected the brew, but explanations, like this, pop up in manuals and book, but rarely in the logs themselves. Craighttps://www.blogger.com/profile/00374706510870731159noreply@blogger.comtag:blogger.com,1999:blog-1282140921851003304.post-20468768593904282562013-03-02T03:16:51.382-05:002013-03-02T03:16:51.382-05:00Could it be, could it just be that the "when&...Could it be, could it just be that the "when" isn't mentioned because it was self-evident? Hops were all, or almost all, thrown in at the beginning of the boil, or weren't they?Pivní Filosofhttps://www.blogger.com/profile/17883511608403454943noreply@blogger.comtag:blogger.com,1999:blog-1282140921851003304.post-38152120615638044642013-03-01T23:37:49.621-05:002013-03-01T23:37:49.621-05:00It's a bit of a niche market, but really, how ...It's a bit of a niche market, but really, how could it fail?Craighttps://www.blogger.com/profile/00374706510870731159noreply@blogger.comtag:blogger.com,1999:blog-1282140921851003304.post-35724062903392817502013-03-01T20:32:25.641-05:002013-03-01T20:32:25.641-05:00That's it! A new business model. A heritage v...That's it! A new business model. A heritage vintage hop aging facility serving the needs of a few key buyers and brewers. It can happen.Alanhttp://agoodbeerblog.comnoreply@blogger.comtag:blogger.com,1999:blog-1282140921851003304.post-43446039581938347682013-03-01T12:28:44.439-05:002013-03-01T12:28:44.439-05:00Sure—all the better!Sure—all the better!Craighttps://www.blogger.com/profile/00374706510870731159noreply@blogger.comtag:blogger.com,1999:blog-1282140921851003304.post-75101764500007677602013-03-01T11:57:07.093-05:002013-03-01T11:57:07.093-05:00Wound't it also make sense to age whole hops w...Wound't it also make sense to age whole hops when planning a series of revival beers? I don't think it is quite the entire picture to say that potency is lost so much as characteristics change. Old hops give a great, if different, characteristic to beers that reducing volumn alone will not necessarily capture.Alanhttp://agoodbeerblog.comnoreply@blogger.com