Dry Hop Saturation Point

The Brülosophy Podcast

Marshall Schott

Brew, Brewing, Science, Beer, Leisure, Hobbies

4.9 • 1.2K Ratings

🗓️ 17 September 2019

⏱️ 73 minutes

🔗️ Recording | iTunes | RSS

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Summary

As brewers of hoppy IPA are well aware, adding hops to fermented beer, aka dry hopping, is known to be the best way to impart heaps of delectable hop character. While it's commonly believed that "more is better," researchers from Oregon State University performed a study that called this idea into question. In this episode, Marshall sits down with contributor Cade Jobe to talk about Dr. Tom Shellhammer's findings suggesting there is a point of diminishing returns when it comes to dry hopping, as well as the results of a Brülosophy xBmt on the topic. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Articles | Dry Hop Saturation Point xBmt: http://brulosophy.com/2019/06/24/investigating-the-dry-hop-saturation-point-exbeeriment-results/ Surprising Science Of Dry Hopping by Pat Woodward: http://brulosophy.com/2019/02/21/the-surprising-science-of-dry-hopping-lessons-from-tom-shellhammer/

Transcript

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0:00.0	Hey everybody, Marshall here to share some really cool news with you.
0:02.3	I trust at this point you've all heard about fake yeast.
0:05.0	This is that Norwegian ale strain that can ferment cleanly at temperatures as high as no joke,
0:09.6	100 degrees Fahrenheit, which is about 38 degrees Celsius, absolutely crazy stuff.
0:14.5	Well last year, Imperial Yeast dropped A43 Loki, their Kvake strain, as a seasonal release,
0:20.4	which meant we all had a pretty small window to get our hands on some.
0:23.0	Not anymore. Imperial yeast recently announced they're making A43 Loki a year-round strain due to popular demand.
0:30.0	They're excited about it. I'm super excited about it.
0:32.0	I've had some amazing
0:33.2	beers fermented with Loki at terrifyingly warm temperatures. It is amazing
0:37.3	stuff. Go grab some A43 Loki and see what all the fuss is about for
0:41.4	yourself. The most identifiable characteristic of IPA, whether of the West Coast New England or Midwest
0:57.2	Sub-Stiles, is Hop Character, the majority of which comes from adding hops to the beer
1:01.6	either during or toward the end of fermentation in what we call dry hopping.
1:06.1	Now from a purely common sense perspective, it would seem that larger dry hop additions would lead to a greater
1:11.2	hop aroma, a concept that's influenced the approach of many
1:14.4	brewers of hoppy beers.
1:16.2	It wasn't until fairly recently that this, quote, more is better maxim was called into question,
1:21.8	not just by skeptical home, but legit real scientist.
1:25.4	You're listening to the Brulosophy Podcast.
1:27.3	I'm your host, Marshall Schott, and I'm joined by contributor Cade Job to discuss what I think
1:31.3	is a really fascinating idea when it comes to dry hopping rates.
	...

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