Брювики Кима Афасижева

Инструменты пользователя

Инструменты сайта

Вы посетили:
hops:dry_hopping_wizard

Различия

Показаны различия между двумя версиями страницы.

Ссылка на это сравнение

Следующая версия		Предыдущая версия
hops:dry_hopping_wizard [2015/01/08 10:15] – создано cocademonhops:dry_hopping_wizard [2015/01/08 10:22] (текущий) – cocademon
Строка 1: Строка 1:
-====== Сухое охмеление: Волшебник ======+====== Сухое охмеление: Г-н Волшебник ====== 
 +Автор:  Эштон Льюис(Ashton Lewis)\\ 
 +[[http://byo.com/stories/issue/item/1954-dry-hopping-mr-wizard|Оригинал: статья BYO за Март/Апрель 2009]] 
 +<note warning>В процессе перевода</note> 
 **Волшебник развеивает страхи сухого охмеления.** **Волшебник развеивает страхи сухого охмеления.**
  
-===== Сухое охмеление =====+**Сухое охмеление** 
  
 I’ve constructed a dry hop capsule from 1” PVC and stainless steel screen. There’s plenty of room in there for 1–2 ounces (28–57 g) of leaf or pellet hops. My plan was to suspend the filled capsule inside my fermentation vessel (15-gallon/57-L plastic conical). Since then I’ve read that dry hopping should be avoided in the primary due to the scrubbing action of the yeast. My issue is that I don’t transfer to a secondary so dry hopping in my conical is out of the question. My second thought was to drop the hop filled capsule into my corny keg during the initial fill. Now I’m reading that the hops themselves could be loaded with infectious microbes, and that the only way to avoid a hop-born infection is to employ a hopback, whereby the hops are sanitized by the hot wort. My question is this: if my hops (leaf or pellets) are kept in the freezer does the low temperature kill microbes that may be present? I’ve constructed a dry hop capsule from 1” PVC and stainless steel screen. There’s plenty of room in there for 1–2 ounces (28–57 g) of leaf or pellet hops. My plan was to suspend the filled capsule inside my fermentation vessel (15-gallon/57-L plastic conical). Since then I’ve read that dry hopping should be avoided in the primary due to the scrubbing action of the yeast. My issue is that I don’t transfer to a secondary so dry hopping in my conical is out of the question. My second thought was to drop the hop filled capsule into my corny keg during the initial fill. Now I’m reading that the hops themselves could be loaded with infectious microbes, and that the only way to avoid a hop-born infection is to employ a hopback, whereby the hops are sanitized by the hot wort. My question is this: if my hops (leaf or pellets) are kept in the freezer does the low temperature kill microbes that may be present?
Строка 9: Строка 13:
  
 There are few practices in brewing that transform beer as much as dry-hopping and I think every homebrewer who loves the aroma of fresh hops should try dry hopping. The great thing about dry hopping is that all of the stories you cite about it are totally bogus. Specifically, you can add hops whenever you want to your beer and there is NO risk of spoiling your beer with microorganisms from hops.    There are few practices in brewing that transform beer as much as dry-hopping and I think every homebrewer who loves the aroma of fresh hops should try dry hopping. The great thing about dry hopping is that all of the stories you cite about it are totally bogus. Specifically, you can add hops whenever you want to your beer and there is NO risk of spoiling your beer with microorganisms from hops.   
 +{{ :hops:wizard.jpg|}}
 Most brewers do dry hop after fermentation is complete because the carbon dioxide produced during fermentation does strip hop volatiles and reduces the impact of the hops added. Dry hopping during fermentation can also plug up your airlock. That’s a bad thing, so dry hopping after fermentation is complete is practical and that’s why it is usually done at the end. As far as what vessel the hops are added to I beg to differ with those who make a big deal about it needing to be done in a secondary fermenter.                 Most brewers do dry hop after fermentation is complete because the carbon dioxide produced during fermentation does strip hop volatiles and reduces the impact of the hops added. Dry hopping during fermentation can also plug up your airlock. That’s a bad thing, so dry hopping after fermentation is complete is practical and that’s why it is usually done at the end. As far as what vessel the hops are added to I beg to differ with those who make a big deal about it needing to be done in a secondary fermenter.                
  
hops/dry_hopping_wizard.1420712109.txt.gz · Последнее изменение: — cocademon