Motor Oil Double Hopped (11%) [a] double dryhopped imperial stout

Motor oil, engine oil, or engine lubricant is any one of various substances used for the lubrication of internal combustion engines. They typically consist of base oils enhanced with various additives, particularly antiwear additives, detergents, dispersants, and, for multi-grade oils, viscosity index improvers.[citation needed] The main function of motor oil is to reduce friction and wear on moving parts and to clean the engine from sludge (one of the functions of dispersants) and varnish (detergents). It also neutralizes acids that originate from fuel and from oxidation of the lubricant (detergents), improves the sealing of piston rings, and cools the engine by carrying heat away from moving parts.[1] In addition to the aforementioned basic constituents, almost all lubricating oils contain corrosion and oxidation inhibitors. Motor oil may be composed of only a lubricant base stock in the case of non-detergent oil, or a lubricant base stock plus additives to improve the oil's detergency, extreme pressure performance, and ability to inhibit corrosion of engine parts. Motor oils are blended using base oils composed of petroleum-based hydrocarbons, polyalphaolefins (PAO), or their mixtures in various proportions, sometimes with up to 20% by weight of esters for better dissolution of additives.[2] (https://en.wikipedia.org/wiki/Motor_oil)

Smeerolie is olie die bedoeld is om als smeermiddel gebruikt te worden. Het gebruik van smeermiddelen om wrijving te verminderen, is al heel oud. De Egyptenaren bijvoorbeeld gebruikten al sinds 1400 v.Chr. een primitief mengsel van dierenvet en calciumzeep om de wielen van hun strijdwagens te smeren. Er bestaan verschillende manieren om smeerolie in te delen, maar de voornaamste is naar hun oorsprong. Minerale olie is olie die geraffineerd is uit ruwe aardolie. Dit is een proces waarbij minerale smeerolie gewonnen wordt door het residu van de atmosferische destillatie vacuüm te destilleren. Veel smeeroliën op basis van minerale olie zijn niet of slecht biologisch afbreekbaar. Daarnaast bestaan er ook smeeroliën op basis van een synthetische olie, ook wel poly-alpha-olefin (PAO) genoemd. Er zijn ook bio-smeeroliën verkrijgbaar, gemaakt op basis van plantaardige en dierlijke oliën en vetten. Deze bio-smeermiddelen zijn biologisch afbreekbaar en niet toxisch en daarmee minder belastend voor het milieu. Ze worden daarom vooral toegepast in de bosbouw, de landbouw, weg- en waterbouw en de scheepvaart, maar ook voor auto- en vliegtuigmotoren zijn er bio-smeermiddelen. Mengsels van minerale en bio-smeerolie worden samengestelde olie of, met de Engelse term, compounds genoemd. Dergelijke mengsels hebben bepaalde gewenste eigenschappen die niet mogelijk zijn met alleen een minerale of bio-smeerolie. Om de eigenschappen van smeerolie te beïnvloeden, worden ook kleine hoeveelheden van stoffen van chemische oorsprong, zogenaamde additieven, toegevoegd. (https://nl.wikipedia.org/wiki/Smeerolie)

Motorolie Een toepassing van smeerolie is motorolie, gebruikt in een verbrandingsmotor zoals die van een voertuig. Overigens is smering niet de enige functie van motorolie: ook koeling, geluidsdemping, reiniging, afdichting en het verhinderen van oxidatie (roest) spelen mee. De meest gebruikte indeling van motorolie is die volgens de Society of Automotive Engineers (SAE). Er bestaat monograad- en multigraadmotorolie. Deze graden zijn gebaseerd op de viscositeit van de olie bij verschillende temperaturen. Motorolie wordt ook ingedeeld volgens specificaties van industriestandaarden, zoals die van de Association des Constructeurs Européens d'Automobiles (ACEA), vooral door Europese autoconstructeurs gebruikt, American Petroleum Institute en/of Japanese Automotive Standards Organization (JASO). Voor de keuze van motorolie wordt vaak gekeken naar de homologatie die een bepaalde motorolie draagt. Een homologatie is de officiële verklaring van een autoconstructeur dat een bepaalde olie aan zijn vereisten voldoet. De vereiste homologatie voor een bepaald type motor is te vinden in het onderhoudsboekje. (https://nl.wikipedia.org/wiki/Smeerolie)

Kenners van bier weten dat als bie een bierblog gesproken wordt over motorolie het gaat over de brouwers van De Moersleutel. Ik heb het afgelopen jaar al vaker over ze gehad.

Ze brouwen vaak, en zo ook met dit bier, een zwaar bier met veel body. Het bier is gedubbel dryhopt en is een imperial stout. Het zwarte bier heeft bruin schuim en ziet er pikzwart uit. Echt net als motorolie. In de smaak en de afdronk merk je wel iets van bitterheid en een rafelrandje 'roast'. Maar eigenlijk is het niet de bijzondere smaakexplosie die ik had gehoopt voor die prijs. Eigenlijk is een halve liter blik van Moersleutel eigenlijk een tegenhanger van die halve liters zwaar bier als Kanon en Atlas!?!

Ik zou eigenlijk een smaakvergelijking moeten doen met zo'n bier. Jaren geleden (een ander decennium) heb ik eens een smaakvergelijking gedaan tussen 3 zware halve liters. Ik viel in slaap op de bank.

Wat vinden anderen ervan?

De Moersleutel Motor Oil Double Hopped  7.9 / 10 Een dubbel gemaischte en dubbel gehopte variant van de klassieker Motor Oil. Chinook, Cascade en HBC630 zorgen samen voor een krachtigere smaakbeleving en een wat bitterdere afdronk dan zijn 'kleine' broertje. (https://www.misterhop.com/products/de-moersleutel-motor-oil-double-hopped)

Motor Oil Double Hopped van brouwerij de Moersleutel uit Alkmaar is een Double Dry Hopped Imperial Stout van 11%. Motor Oil Double Hopped is gebrouwen met Chinook, Cascade en HBC 630 hop. (https://www.rebelbeercans.nl/product/moersleutel-motor-oil-double-hopped/)

De Moersleutel Motor Oil Double Hopped - Imperial Stout / 11% vol / 44 cl. De Moersleutel Motor Oil Double Hopped Stout is een editie van de Motor Oil die extra gehopt is. Hiervoor hebben ze Chinook, Cascade en HBC 630 gebruikt. Het resultaat is double dry hopped stout!(https://www.hop-in.nl/products/de-moersleutel-motor-oil-double-hopped-stout)

Moersleutel Motor Oil Double Hopped is een Double Dry Hopped Imperial Stout. Het bier heeft een alcoholpercentage van 11,0%.... "Heerlijke dikke vette romige stout" ... Zicht Zwart met grote crème kleurige schuimkraag ... Neus Chocolade koffie en romig ... Smaak Gebrande mout, fruitig koffie, romig... Zicht zeer donkerbruin-zwart met mooi en stevig mokkaschuim ... Neus romig-slagroomachtig, chocolade, licht koffie ... Smaak mooi vol/creamy mondgevoel, slagroomachtig, chocolade en koffie. iets een frisse prikkel en iets rood fruit. Lekker hoppig met een fijne (koffie) bittere afdronk. Gevaarlijk makkelijk doordrinkbaar (https://www.bierista.nl/moersleutel-motor-oil-double-hopped)

Bitter misschien wel iets, maar niet wat ik had verwacht van een dubbele dryhopped bier. De 'imperial' lijkt enkel te slaan op de 11%, waarmee het een erg zwaar bier is. Het is qua mondgevoel ook stevig gelukkig. De alcohol overheerst niet in de smaak. De hopbitterheid is in de afdronk wel ergens in de verte te herkennen, Dat is fijn. Een beetje hars/grassige bitterheid, die vind ik fijner dan koffiebitterheid. 

 

DDH IPA To Øl

Developmental Dislocation (Dysplasia) of the Hip (DDH) The hip is a "ball-and-socket" joint. In a normal hip, the ball at the upper end of the thighbone (femur) fits firmly into the socket, which is part of the large pelvis bone. In babies and children with developmental dysplasia (dislocation) of the hip (DDH), the hip joint has not formed normally. The ball is loose in the socket and may be easy to dislocate. Although DDH is most often present at birth, it may also develop during a child's first year of life. Recent research shows that babies whose legs are swaddled tightly with the hips and knees straight are at a notably higher risk for developing DDH after birth. As swaddling becomes increasingly popular, it is important for parents to learn how to swaddle their infants safely, and to understand that when done improperly, swaddling may lead to problems like DDH. (https://orthoinfo.aaos.org/en/diseases--conditions/developmental-dislocation-dysplasia-of-the-hip-ddh)

Developmental Dysplasia of the Hip in Children What is developmental dysplasia of the hip in children?Developmental dysplasia of the hip (DDH) is a health problem of the hip joint. It’s when the joint hasn’t formed normally, so it doesn’t work as it should. DDH is present at birth. It is more common in girls than boys. In a normal hip joint, the top (head) of the thighbone (femur) fits snugly into the hip socket. In a child with DDH, the hip socket is shallow. As a result, the head of the femur may slip in and out. It may dislocate. This means it moves partly or completely out of the hip socket. (https://www.stanfordchildrens.org/en/topic/default?id=developmental-dysplasia-of-the-hip-ddh-90-P02755)

Developmental dysplasia of the hip (DDH) is one of the prevalent musculoskeletal conditions in young adults and is a leading cause of hip osteoarthrosis in this age group. The optimum age for surgical intervention when needed is not well established in the literature and the lack of management guidelines and standard practice of DDH leads to different practices worldwide. (https://pubmed.ncbi.nlm.nih.gov/28659058/)

Since 1988 DDH has served clients worldwide in support of their contract manufacturing requirements. (http://www.ddhent.com/)

Okee, deze DDH bedoel ik niet. Ik zal eens met Google ipv Duckduck zoeken...

Developmental Dysplasia of the Hip (DDH) omvat het gehele spectrum aan ontwikkelingsstoornissen van de heup. Dat wil zeggen dat zowel de milde heupdysplasie (achterblijvende ontwikkeling van de heup kom en kop) als de congenitale heupluxatie, bijvoorbeeld heup uit de kom, de meest ernstige vorm van DDH, onder deze diagnose vallen. (https://www.lumc.nl/org/orthopedie/1688591/Kinderorthopaedie/1206110145365711/)

DDH komt voor bij 1 op de 1000 levendgeborenen. In Nederland ontwikkelt 1 tot 4% van de zuigelingen DDH in de leeftijd tot 6 maanden DDH (1). Niet-adequate behandeling van DDH leidt op volwassenleeftijd tot pijn, invaliditeit en/of vroege artrose van de heup. Daar staat tegenover dat lichte DDH zich spontaan kan ontwikkelen tot een normaal heupgewricht. (https://www.orthopeden.org/wetenschap/startend-onderzoek/spreidbehandeling-ddh)

Okee dat maakt geen verschil ik zoek dan maar op 'DDH bier'.

BASQUELAND WHAT THE %$#! IS DDH?

Basqueland Brewing Project... Een Double Dry Hopped American Pale Ale vol munt- meloen- en citrushop.... 

Flessen

Basqueland What The %$#! Is DDH?

Flessen - Basqueland What The %$#! Is DDH?

Een Double Dry Hopped American Pale Ale vol munt- meloen- en citrushop.

KENMERKEN

Stijlfamilie  Pale ale

Inhoud  33 cL

Alc. % 5.5°

Alc. % 5.5°

Land Spanje

Kleur Blond

Stijl American pale ale

Uiterlijk Troebel goud, witte schuimkop, trage carbonatatie

Aroma Fruitig, kruidig, pikant, munt, hoppen, hars, ui

Smaak Munt-, meloen- en citrushop, biscuit mout

(https://www.hopt.nl/flessen/33086-basqueland-what-is-ddh.html)

DDH Galaxy

11 april 2019

In Amerika hebben we veel inspiratie opgedaan en daar ook het idee voor een nieuw bier:  Double Dry Hopped Galaxy IPA

Dry hoppen betekend dat we de hop niet meekoken tijdens het brouwen maar het er later in de tank bij doen. Dit zorgt ervoor dat niet het bittere van de hop in het bier komt maar wel het frisse en aromatische. Door hierna niet alle hop eruit te separeren krijg je een prachtig hazy bier dat stijf staat van de frisse hop smaken!!

Deze super frisse IPA heeft een dubbele dosis Galaxy hop in de tank gekregen. Een mooi hazy bier met tropische fruit smaken en een sappig karakter. Proef in dit bier citrus, passievrucht en ananas en vlieg weg in een onbekend universum vol genot. (https://www.vandestreekbier.nl/ddh-galaxy/)

What Is DDH Beer?

A Complete Guide on Double Dry Hopped (DDH) BeerIf you have spent any time recently in a brewery taproom or any number of beer destinations throughout the country, you may have noticed three little letters next to more and more offerings: DDH.

Those three letters stand for “Double Dry Hopped” and have become affixed to styles across the board, but most notable is the domination of DDH IPAs increasingly being poured. These days breweries are building their brands on the uber-hype that comes along with nearly anything they release labeled as Double Dry Hopped. Some breweries have built their business on eager lines of customers extending around the building filled with beer lovers clamoring for a one-off release that received the briefest mention on social media with that attractive term DDH. Sometimes, these fans willingly hand over $20 to $30 for a single four-pack! With all of this demand, and the constant brewery one-upmanship taking place throughout the beer industry, the question arises: is Double Dry Hopped an organic marketing term or a truly new dominant style?

A decade ago, the term DDH was unheard of, and any beer using the specific methods employed in DDH beers was generally just called “Dry Hopped.” Typically, hops are added to the brew cycle at specific times during the boil to extract desired levels of bitterness with the goal to balance the sweetness of the malt. In brewing math, keep adding more malts and more hops until you get to the desired IBU levels to match the style guide you’re using or the preferred tastes you’re planning to cater to. If a brewer wants to go bigger and create a Double or Triple IPA, they double or triple their malt and hops from the base recipe. Dry hopping, on the other hand, is its own technique altogether, but that doesn’t mean sometimes they can’t go hand-in-hand! Think of a Dry Hopped Double IPA such as Pliny the Elder.

On the technical side, hops added to the wort at the end of the boil will lead to fewer alpha acids being converted to iso-alpha acids, and therefore the beer will retain more aromatics lending to the piney, citrusy, herbal or grassy notes that so many IPA lovers gravitate towards. By contrast, dry hopping is the process of adding dried hop pellets to a brew after cashing the wort or during secondary fermentation. By adding the hops after the boil, the volatile oils contained are not extracted and therefore none of the bitterness, but rather only aromatics are passed along to the finished product. This technique has become increasingly popular across nearly all styles including lagers and sours. However, none have become nearly as sought after as the Hazy or Juicy IPA.(https://beerconnoisseur.com/articles/ddh-beer)

WTF is DDH? It Depends on Whom You Ask.... “DDH” is more complicated than it looks. The acronym, which stands for “double dry-hopped,” is increasingly adopted by trend-driven (and trend-setting) brewers putting out hoppy, aromatic IPAs and DIPAs. In fact, many New England IPAs, a particularly sticky category, are sold in 16-ounce cans with the letters “DDH” on them.

Double dry-hopping has not been cumulatively defined, though, so for some, the term raises more questions than answers. Is it just a marketing buzzword? Has the acronym evolved into something greater than the sum of its parts? We asked the brewers on all sides of the conversation to make sense of the phenomenon.... A dry-hopped beer is simple enough to define — hops are added to the beer-in-process post-boil, or on the “cold side,” when the liquid is in its primary or secondary fermentation phase. This allows the hops to impart all their wonderful aromas without leaving behind the bitterness you get when you boil them.... “Doubling” that process can mean one of two things.

“It essentially means dry hopping twice, or [hopping with] twice as much hops,” says Scott Ungermann, brewmaster at Anchor Brewing in San Francisco, the brewery that boasts being the first to regularly employ the dry-hopping method in America, circa the mid-1970s. But, he adds, “There are so many different methods of what people are using now — HopRocket, hopback, our Taco Cat — new methods of dry hopping just keep coming.”

Augie Carton, founder of Carton Brewing in Atlantic Highlands, New Jersey, believes that the term “double dry-hopped” means something totally different from its acronym. Carton says “DDH” has transcended its literal definition, taking on a meaning — and beer style — all its own.

“DDH seems to exist on a type [of beer], the NEIPA,” Carton says. “What that means is hop haze and protein haze with a very serious amount of late-addition hopping. DDH became shorthand for a very large amount of late-addition hops; I just think it’s silly because the first ‘D’ means ‘double,’ and if you don’t have anything to begin with, you can’t double it. If you don’t have a one, you can’t make it two.”

Carton raises a compelling point. Let’s say a brewery has produced an IPA — we’ll call it a VinePair IPA — that is dry-hopped one time. A “double” version of our VinePair IPA could either entail dry-hopping it an additional time, or using twice as many hops the first time around. Either way, voila: DDH VinePair IPA.

If there isn’t a singularly dry-hopped VinePair IPA, though, who is to say what constitutes a doubly dry-hopped VinePair IPA? In many instances, Carton says, the label “DDH” comes to mean “a lot of hops,” as opposed to a specific amount or process.

It’s “trying to simplify something that isn’t simple,” Carton says. For example, he argues, a dry-hopped lager might use one pound of hops per barrel. A dry-hopped IPA might have three pounds of hops per barrel; and a DDH DIPA (double dry-hopped double IPA) could have six pounds of hops per barrel or more. “[Another brewer] recently told me they did nine pounds of hops per barrel,” Carton says. “That’s a lot of hops.”

In short, there is not a specified amount, and each brewery double dry-hops differently. “It’s really what you want that recipe to be,” Carton says. (https://vinepair.com/articles/ddh-ipa-beer-explainer/)

Dit klinkt logisch, maar ik moet toch ook denken aan de Trappist dubbel en triple. Want tot voor kort was er gen WestMalle Enkel, dus wat was de Dubbel dan dubbel van en de tripel het drievoud van? Zou dat trouwens zo zijn dat de Enkel gebrouwen is met en derde van het recept van de Triple?

At Sixpoint Brewery, based in Brooklyn, chief product officer Eric Bachli says double dry-hopping “is really doubling the quantity of hops per barrel. A double dry-hopped version can mean adding double the hops at the same time you would with a single hopped beer, or some [brewers] split it up, doing a first charge that’s the same [amount of hops] as the base recipe, and adding a second charge later on.”

Bachli gives the example of a beer he recently developed at Sixpoint, DDH Resin. “For DDH Resin, we add a big charge at one point in fermentation,” he says, “and a second load a few days after.”

At Carton Brewing, instead of using the term double dry-hopped or its acronym, Carton prefers simply describing the beer in its name. “I’m making a beer right now other people would call DDH DIPA, [and I’m calling it] Hoppy Lact-Oat Pale Ale,” Carton says. (The beer is brewed using lactose and oats, two key ingredients in many DDH DIPAs.) “All of my beers have always had two dry-hoppings. I don’t find use in that term. If I want to say it’s hoppy, I just write the word ‘hoppy’ on it. Carton is all about conversation, and I think a shorthand term takes that aspect away.”

Anchor Brewing, despite being an early American dry-hopping player, will release its first double dry-hopped beer, Brewers Pale Ale, this year. “Because we’re dropping the hops out of the Taco Cat and reintroducing more hops, we are referring to it as an aromatically complex, double dry-hopped pale ale,” Ungermann says. “It’s the first time we’ve referred to a beer as such,” he adds.... “If you get a DDH beer and it’s not an aromatic hop bomb, then you’ve been lied to,” Carton says. “I would never call BS on JC [Tetreault, co-founder] at Trillium or Sam [Richardson, co-founder] at Other Half. When they say DDH, their beers are that.”

Carton doesn’t see DDH as trickery — “I’m not that cynical,” he says — but he does think it is an inefficient label. “The lack of anything ‘doubled’ [in a beer labeled DDH] isn’t a fallacy, it’s just poor English. It’s marketers getting lazy and using shorthand they know people are excited by.”... “Just stop calling these beers IPA and call them DDH,” Carton says. “What people call the NEIPA is so far removed from what an IPA is. Instead of making DDH a sub-genre of IPA, just call it a DDH. There’s no ‘double’ of anything because nobody has the original coefficient.” Carton believes you simply “can’t double something you haven’t singled. At least, that’s what I think the solution is.”

Mathematics are straightforward. Beer, not so much.

Published: March 6, 2018 (https://vinepair.com/articles/ddh-ipa-beer-explainer/)

Ik heb geen DDH IPA van Basqueland , Vinepair of Vandestreek ik heb een DDH IPA Mono Mosaic van To Øl!

To Øl 

To Øl is a young Danish craft beer brewery founded in 2010. When To Øl was founded, we were sick of hundred years old breweries claiming territory only due to old age – instead we wanted to give beer some youth. At To Øl we do contemporary beers. We brew a wide range of potent, provocative, fresh and floral beers; hoppy, balanced and complex beers both light, dark, strong and simple. We brew the beers we want to drink ourselves and work to do the best beers in the world. We never compromise on taste and balance and keep pushing the boundaries of great beer-crafting. Back in 2005 the founders of To Øl, Tore Gynther and Tobias Emil Jensen, were young guns studying at a direct democracy based high school in Nørrebro, Copenhagen – Det Fri Gymnasium. They pirated the school kitchen facilities during closing hours and began turning it into a brewing lab. Malts were mashed, hop leaves boiled, yeast fermented and bubbled within lab flasks. In short: the hunt for potent quality beers had begun. To Øl released the first commercial beer in 2010 and the To Øl brewery was founded. To Øl entered Ratebeer’s list of Top 100 best breweries in the world in 2012 – and in 2014 To Øl was awarded the world’s 9th best brewery. Many crazy things have happened since that first release, but even high-school sweethearts drift apart, and in the beginning of 2017 Tobias Emil Jensen stepped out of To Øl to work on other projects.

....

Starting out as a home brewing project back in 2005, To Øl was permanently established in 2010 working as a gypsy brewery lending in on other breweries spare capacity for the following decade. In 2019 we took over a former food factory in the Western part of Zealand, Denmark, where we’re setting up a full-blown specially designed brewery and craft beverage hub. To Øl City is the name of the place. ... The facility is a 150.000 m2 ground with 26.600 m2 buildings on it. With To Øl City we are bringing all of our beer production home to Denmark ending a long and fun era as gypsy brewers. We will still be travelling and brewing abroad, but now we have a big and beautiful place to invite all of our friends and brewers over for collabs, fun and games too. To Øl City is also a craft beverage hub. Amazing craft beverage producers, who were previously limited by space and resources, can make a home in To Øl City and work with us to raise the bar in our industries exponentially higher. It is becoming a collective of the most talented craft beverage producers in Denmark, and we’re already hosting cider producers. kombucha brewers and rum distillers.

(https://toolbeer.dk/pages/about-us)

Stereo Mono Mosaic [DDH Single Hop India Pale Ale] 

Mosaic - the mother of juicy hops. Packed with both tropical, citrusy, and slight piney notes, this hop truly lives up to its name and provides a mosaic of aromas.

The goal for our Stereo Mono series is to let the hops take the center stage, why the base for this beer is Pale Malts, Wheat Malt, Chit Malt, Flaked Oats and just a hint of Melanoidin to create as clean a canvas for the hop aroma as possible, while still having a slight backbone to balance out the bitterness from the hops and present to you a juicy fresh IPA packed with notes of Peach, Mango, Blueberries, and citrus. (https://toolbeer.dk/products/stereo-mono-mosaic-1)

De kleur is mooi blond met wit schuim. Mondgevoel is dik, niet waterig. De geur is floraal hoppig. De smaak is... weg? Licht bitter. Het is nog gen 08-09-22 maar de hopexplosie die ik had verwacht bleef uit.

IPA's moet je ook vers drinken. Grappig eigenlijk dat IPA's de naam hebben om een bewaarbier te zijn (voor die lange reizen naar India ging er extra hop in zodat het langer goed bleef), maar voor de smaak moet je het juist snel drinken. Het is dus geen bewaarbier. Overigens was IPA voor de zeereis een mythe, gezien https://verlorenbieren.nl/bier-aan-boord-van-de-voc/ en https://zythophile.co.uk/false-ale-quotes/myth-4-george-hodgson-invented-ipa-to-survive-the-long-trip-to-india/  Overigens is DDH singe hop Mosaic nu ook niet zo origineel:

DDH Mosaic IPA From:Community Beer Company Texas, United StatesStyle:IPA - AmericanABV:8.6% (https://www.beeradvocate.com/beer/profile/30949/403951/)

Other Half Brewing Co. DDH Double Mosaic Dream... SPECIFICATIONS

Style IPA - Imperial / Double ABV 8.5 % (https://beerizer.com/shop/ales_and_brews/ddh-double-mosaic-dream--179398)

DDH Mosaic Bomb From:Sloop Brewing New York, United StatesStyle:IPA - American

Ranked #846ABV:6% (https://www.beeradvocate.com/beer/profile/30081/371977/)

Kees Mosaïc Hop

Brouwerij Kees! (76)

Kees Mosaïc Hop is een donker amberkleurige IPA. Het bier is licht en fris van smaak is. Aroma's van pompelmoes en meloen en mango komen terug in dit bier. ... BrouwerijBrouwerij Kees! BierstijlIPA - India Pale Ale Alcohol5.5% (https://www.bierista.nl/kees-mosaic-hop)

Kees! Mosaic Hop Explosion

Brouwerij Kees! (76)

Kees! Mosaic Hop Explosion is een smaakbom van heb ik jou daar. Deze India Pale Ale wordt uitsluitend gebrouwen met de hopsoort Mosaic.

Details

BrouwerijBrouwerij Kees! BierstijlIPA - India Pale Ale Alcohol5.5% (https://www.bierista.nl/kees-mosaic-hop-explosion)

MOSAIC IPA

IPA, 6% STYLE India Pale Ale

HOPS MOSAIC

STORY

Mosaic is een relatief nieuwe hopsoort welke smaken van sinaasappel, snoep en vers tropisch fruit aan het bier geeft. Deze IPA is zo gebrouwen dat alle smaken en aroma’s van de hop volop uit er uit knallen! Niet te bitter en volledige focus op het hoparoma dus – JUICY!

EBC 13

IBU 40

(https://vandestreekbier.nl/bieren/mosaic-ipa/)

Mosaic is volgens mij wel een lekkere hop voor in een mono IPA. De Stereo Mono Mosaic DDH Single Hop India Pale Ale  van To Øl is helaas wat mat, maar met 44 cl van 6,8% best krachtig. In laatste klets vanuit het blikje komt een enorme bitterheid mee met een grizzelig hopsediment. Zou de bitterheid naar de Bodem zijn gezakt? 

Hop creep

CREEP is a new 9% DIPA from us. With this one, we wanted to create a fuller bodied DIPA with some intentional residual sweetness without adding lactose. **CREEP DOES NOT CONTAIN LACTOSE!** We then added a ton of whole pumpkin pies to the mash resulting in a subtle flaky pie crust character with the slightest hint of pumpkin pie spice. Then we hopped CREEP intensely with Enigma, Motueka, and a touch of Citra hops. https://www.beeradvocate.com/beer/profile/41018/309842/

Luister ook eens https://www.youtube.com/watch?v=oQ7UsGzcfPc Al vind ik die wel minder dan het origineel: https://www.youtube.com/watch?v=k3_RU30tEIE

Creep is een single van de Britse alternatieve rockgroep Radiohead. Het nummer werd in 1992 uitgebracht als hun debuutsingle. Een jaar later verscheen het als albumnummer op Pablo Honey en werd het opnieuw als single uitgegeven. De Britse radiozender BBC 1 weigerde het liedje te spelen, omdat het zo deprimerend was. De groep wist er toch de zevende plaats in de UK Singles Chart mee te bereiken. Door het succes van Creep werd Radiohead aanvankelijk gezien als eendagsvlieg, totdat ze in 1995 met het album The Bends en de bijbehorende singles meer succes boekten. Het nummer vertoont op muzikaal gebied enige gelijkenis met The air that I breathe van The Hollies, een nummer geschreven door Albert Hammond en Mike Hazlewood. Radiohead kreeg daarom een proces aangespannen vanwege plagiaat. Radiohead werd veroordeeld en sindsdien worden Hammond en Hazlewood als medeschrijvers aan het nummer genoemd. Op hun beurt klaagde Radiohead Lana Del Rey aan omdat zij het akkoorden schema en de melodie van Creep grotendeels zou hebben gekopieerd en verwerkt in haar track Get Free uit 2017. https://nl.wikipedia.org/wiki/Creep_(Radiohead)

"Creep" remains Radiohead's most successful single. The members of Radiohead grew weary of the song, feeling it set narrow expectations of their music, and did not perform it for several years.... According to Yorke, "Creep" tells the tale of an inebriated man who tries to get the attention of a woman to whom he is attracted by following her around. In the end, he lacks the self-confidence to face her and feels he subconsciously is her. When asked about "Creep" in 1993, Yorke said: "I have a real problem being a man in the '90s... Any man with any sensitivity or conscience toward the opposite sex would have a problem. To actually assert yourself in a masculine way without looking like you're in a hard-rock band is a very difficult thing to do... It comes back to the music we write, which is not effeminate, but it's not brutal in its arrogance. It is one of the things I'm always trying: To assert a sexual persona and on the other hand trying desperately to negate it."[15] Jonny Greenwood said the song was in fact a happy song about "recognizing what you are".[5] According to Guardian critic Alexis Petridis, "Creep" has an "almost complete lack of resemblance to the music [Radiohead] went on to make".[16] https://en.wikipedia.org/wiki/Creep_(Radiohead_song)

Op hobbybrouwen kwam ik de term hopcreep tegen.

Met hop creep wordt het verschijnsel bedoeld van extra vergisting onder invloed van koudhoppen. In 2018 heeft Shellhammer een artikel gepubliceerd in het Journal of Agricultural and Food Chemistry over een onderzoek naar hop creep.  https://www.twortwat.nl/t-n/koudhoppen

It's a brewer's nightmare. You've dreamed and designed, you've planned, prepared and processed. Your beer is almost ready. After the fermentation is complete you add pressed hop cones, dry hopping for that extra aroma. Leaving the beer unfiltered to preserve the hazy look and feel, you bottle it. Finally, you can relax and enjoy the feeling of a job well done. Then it all goes wrong. The hops are added and hop creep begins. This is almost undetectable as the fermentation process can even begin inside the bottle. Hop creep is very difficult to detect and may not be discovered until the beer is consumed. It increases Diacetyl, alcohol, and CO2 levels as well as decreasing pH and gravity. Excess diacetyl, above the flavor threshold, leads to unpleasant buttery flavors, and suddenly your dream beer tastes like movie popcorn. https://www.dupontnutritionandbiosciences.com/brewing/articles/dont-worry-be-hoppy.html

What is Hop Creep At its core, hop creep is continued fermentation in the bottle or keg after the finished beer has been packaged for distribution. Symptoms include overcarbonation of bottles and kegs, over-attenuation of packaged beer, and diacetyl off flavors. It can occur in any unpasteurized or unfiltered packaged beer. Warm storage of the packaged beer can make the situation worse. The root cause of hop creep is high levels of dry hopping. Hops actually contain trace amounts of both alpha and beta amylase as well as limit dextrinase enzymes. After dry hopping these enzymes can continue to convert a small amount of starch into sugars even at room temperature. If yeast is still present the sugars will ferment, lowering the final gravity of the beer and also creating carbonation. The net effect can be as much as a 1-2 Plato drop in final gravity over a period of 40 days, which leads to a 5% increase in carbonation levels and 1.3% increase in alcohol (Kirkpatrick and Shellhammer). There tests were done at 20 C, and higher storage temperatures can result in even more attenuation. This means the bottles and kegs will be overcarbonated, and the increased attenuation can also affect the malt-hop balance and body of the finished beer – big problems for commercial breweries. In addition the fermentation will raise the diacetyl levels of the beer, and there will likely not be enough yeast to clean that diacetyl up resulting in a buttery off flavor in the finished beer. (http://beersmith.com/blog/2019/03/31/dry-hop-creep-over-carbonation-and-diacetyl-in-beer/)

Hop blijkt enzymen te bevatten die onvergistbare lange-keten-suikers kunnen afbreken tot eenvoudige, snelle suikers. Dit is vergelijkbaar met wat de enzymen in gerst tijdens het maischen doen. Deze enzymactiviteit blijft zonder gevolgen als er geen gist aanwezig is (suiker is suiker), maar als er gist aanwezig is, worden de net geproduceerde suikers omgezet in ethanol en CO2. Hop creep doet zich alleen voor bij koudhoppen. Immers, als hop wordt toegevoegd aan kokende of bijna kokende wort, zal de hoge temperatuur de enzymen in de hop denatureren (lees: uitschakelen). Hop creep kan een aanzienlijke impact hebben op bier, bijvoorbeeld op troebele NEIPA’s die dikwijls nog wat gist bevatten en die gekoudhopt zijn met grote hoeveelheden hop. Als het bier al gebotteld is, kan de extra CO2 zorgen voor zoveel druk dat flesjes exploderen. Het alcoholpercentage gaat omhoog. Bij het onderzoek met het Coors Banquet bier was het met 1,3% toegenomen. Er wordt extra diacetyl geproduceerd. Bij het onderzoek van Shellhammer ging het diacetylniveau omhoog van 25 ppb naar 200 ppb als gevolg van de extra vergisting door het koudhoppen. Hoe meer onvergiste suikers een bier bevat, des problematischer wordt de hop creep. Het zal dus eerder voorkomen dat een DIPA (Double IPA) ontploft dan een Brut IPA. Wie meer wil weten over ontploffende bierflesjes kan googelen op ‘exploding beer cans’ of het artikel Good Beer Hunting lezen van Bryan Roth. https://www.twortwat.nl/t-n/koudhoppen

Dat van die hopbommen van ontploffende flesjes kan ik me nog vaag herinneren, dat was een paar jaar terug nieuws.

Since this spring, as warmer weather has led to an annual transition of beverages that best pair with high temperatures and sweeter tastes, beers made with copious amount of berries or tropical fruit have caught the attention of drinkers and industry pros. The issue is the threat of refermentation that takes place after packaging due to sugars from fruit and/or sediment added late in the brewing process. A most recent example came from That’s What Happens When You Let Dad Outta the House, a collaboration between Evil Twin and Hoof Hearted Brewing that produced a sour IPA made with pineapple, guanabana, vanilla, and milk sugar. Not long after its release, a Reddit thread warning drinkers about cans exploding quickly accumulated 266 comments. There was a mixture of consumers decrying the threat of lost beer and potential injury, as well as others placing the burden of safety on buyers who aren’t educated. It was either the breweries’ fault for making the beer in the first place, or a customer’s fault for not knowing how to safely handle such a beer that states on its label “CONTAINS FRUIT. KEEP COLD AT ALL TIMES.” There were also multiple versions of posters sharing accounts of the problem. One said a few cases "exploded immediately upon being set down." Another said a store lost 19 cans, adding that "I felt like a bomb tech moving the rest of them to the sink." https://www.goodbeerhunting.com/sightlines/2018/8/22/exploding-cans

n August 2018, its brewers acknowledged some of its fruited, kettle-soured beer cans might explode if not refrigerated immediately after purchase, because yeast present in the cans could continue to ferment thanks to the the hummingbird-nectar levels of sugar added post-fermentation. Can conditioning isn’t new, but it is a delicate process that takes nuanced attention to allow a beer to finish gracefully—let alone safely. 450 North, however, opted to add levels of fruit that could have been a can’s kryptonite. https://www.goodbeerhunting.com/sightlines/2019/12/30/first-it-was-exploding-cans-now-450-north-shrugs-off-miscalculated-abvs

There is evidence that hops have amylolytic enzymes in or on them that biochemically modify beer during dry-hopping, leading to degradation of long-chain, unfermentable dextrins into fermentable sugars. This increase in fermentable sugars can, in the presence of yeast, give rise to a slow secondary fermentation, which is referred to as ‘hop creep.’ Hop creep requires three conditions for it to appear: (1) some amount of unfermentable real extract in the wort or beer prior to dry-hopping; (2) live yeast in suspension; and (3) the addition of hops to fermenting or fermented beer. The main consequences of hop creep result in beer being out of specification in terms of alcohol, diacetyl and CO2 (Table 1). It is particularly concerning when it occurs post-packaging because of the consumer safety risk related to package over-pressurization. Methods for controlling hop creep, to either accentuate or reduce it, involve manipulating wort composition, yeast strain selection and suspended cell concentration during dry-hopping, and dry-hop form, timing, contact time and temperature. (https://www.brewersassociation.org/educational-publications/hop-creep-technical-brief/)

Hop creep is een lastig probleem. Om hier geen last van te hebben kun je het koudhoppen achterwege laten. https://www.hobbybrouwen.nl/forum/index.php?topic=40484.0 

Dry-hopping is a common technique used in the brewing process. It is a post fermentation hop addition that adds an intense hop aroma character to beer. With this hop addition, brewers have experienced over attenuation in their beers. This over attenuation is more commonly referred to as “hop creep” in the brewing community. Hop creep is essentially the refermentation experienced after dry-hopping a fully fermented beer. The refermentation can be easily observed by monitoring the increase in alcohol and CO2­ with a subsequent decrease in specific gravity. Brewers that are dry-hopping should be aware of and monitor the over attenuation experienced with this hop addition. Over attenuation causes issues for brewers that are looking to meet brand specifications such as flavor profile, specific gravity and alcohol content. In addition, refermentation has been known to cause over pressurization in packaged bottled beers due to the increase in CO2, causing bottle caps to explode, which is a safety concern for distributors, retailers and customers. https://www.sea-brew.com/post/hop-creep-the-over-attenuation-experienced-when-dry-hopping

The current research available on dry-hopping and over attenuation of beer seems to conclude that hops contain starch degrading enzymes (Diastase: mixture of amylase enzymes) that break down unfermentable carbohydrates into fermentable sugars. These fermentable sugars can then be metabolized by yeast and produce ethanol and CO2. Unfermentable carbohydrates in conjunction with hop starch degrading enzymes and active yeast causes over attenuation.  A summary of this research is provided along with suggested ways to help control hop creep is discussed. The Early Years: The first published research on the effects of dry-hopping producing a refermentation is by Brown and Morris in 1893 (1). They stated that the refermentation could be caused by several sources like wild yeast, fermentable carbohydrates in hops and the presence of diastase in hops. They ruled out the wild yeast because refermentation started before the development of wild yeast from hops. They also stated that hops do not contain enough fermentable carbohydrates to account for the amount of refermentation observed. It was concluded that the diastase enzymes in hops is the cause of refermentation. To test for enzyme activity, aqueous hop solutions were made with a tannin binding agent called hide-filings, and when these solutions were added into a soluble starch solution, the starch was converted into maltose. The next published research comes about 50 years later. In 1941 Janicki, Kotasthane, Parker and Walker wrote an article titled “The Diastatic Activity of Hops Together With a Note on Maltase in Hops” (2). They continued with the previous research by making aqueous hop solutions and removing tannins with a binding agent and concluded that peptone was a better binding agent than hide-filings (1). Their data showed that, without removal of the tannins, there was no diastase activity. They determined the diastase was not extracted in the solution in the presence of tannins. .... After 1941 until 2015 there does not appear to be any published research on the over attenuation of dry-hopped beers. This is probably due to the craft brewery boom we are currently experiencing with the increase in dry-hopped beers in the market place. It appears that the refermentation from dry-hopped beers was all but forgotten.

The Rediscovery of Refermentations Caused by Dry-Hopping:

Dry-hopped beers are a style of beer that nearly all craft breweries produce and, with this production, most have experienced refermentation after dry-hopping. They may not have known what the cause was, but they reported:

decreases in gravity

increases in alcohol

increases in diacetyl (buttery off flavor in beer)

exploding bottles in the warehouse in their dry-hopped brands.

All of this is evidence of over attenuation caused by dry-hopping in the presence of active yeast and unfermentable carbohydrates, which is now named “hop creep”. Although presentations at industry conferences in 2015 (3) would discuss this phenomenon, no new research would be published until 2018. In June 2018 Kirkendall, Mitchell and Chadwick published an article titled “The Freshening Power of Centennial Hops” (4). Their research was completely focused around dry-hop trials and monitored the over attenuation of the trials by measuring specific gravity and alcohol.https://www.sea-brew.com/post/hop-creep-the-over-attenuation-experienced-when-dry-hopping

Hop creep, or the over attenuation observed with beers that are dry-hopped, is not a new discovery and has been documented since 1893. The research behind this phenomenon has been reignited with the amount of dry-hopped beers that are now being produced. The cause of this over attenuation is from hop starch degrading enzymes breaking down unfermentable carbohydrates into fermentable carbohydrates in the presence of active yeast. Hop creep can easily be monitored by measuring alcohol and specific gravity. According to the early research, enzyme activity is highest within the seeds of hop plants, but is definitely in the hop cone as well. The hop enzyme activity of individual hop cultivars does not appear to be distinguishable at this time. Factors that affect the enzyme activity of a hop is not only genetic, but influenced by agronomics, maturity, postharvest handling and processing. One factor that seems to be agreed upon in the research is that the tannins in hops affect the enzyme activity and identifying these specific inhibitory compounds will probably be the focus of future research. Brewers who have dry-hopped brands of beer must be aware of and monitor the over attenuation that happens with dry-hopping. It is imperative for consumer safety (as it can cause bottles to explode from the pressurization of CO2 increased in closed systems), the regulation of stated alcohol content on labels, as well as maintaining flavor/aroma specifications for a beer brand. Hop creep can be controlled by use of contact time, temperature and wort gravity. https://www.sea-brew.com/post/hop-creep-the-over-attenuation-experienced-when-dry-hopping

Op https://www.sea-brew.com/post/hop-creep-the-over-attenuation-experienced-when-dry-hopping is een hele lijst met bronnen te vinden trouwens.

Meer hop toevoegen bij het koudhoppen leidt niet simpelweg tot sterkere aroma's, het verandert ook de aard van het aroma in het uiteindelijke bier. Hoeveelheden van meer dan 8 gram hop per liter geven aroma’s die meer kruiden/thee van aard zijn dan citrus. Onderzoek wijst uit dat een hoeveelheid van 4 tot 8 gram hop per liter bij het koudhoppen leidt tot een meer evenwichtig hoparoma. Levert koudhoppen wel bitterheid op? Tot voor kort dachten brouwers en onderzoekers dat de bitterheid uit hop bijna geheel te danken was aan geïsomeriseerde alfa-zuren tijdens het koken van het wort. De alfa-zuren in hop zijn van zichzelf niet bitter en lossen heel moeilijk in water op, maar door het koken worden ze geïsomeriseerd. Bij isomeriseren verandert het molecuul van vorm doordat de atomen herschikt worden. Door deze verandering neemt de bitterheid en de oplosbaarheid toe. Koudhoppen vindt plaats bij vergistingstemperaturen en dat is te koud om voor isomerisatie te zorgen. Vandaar dat tot nu toe werd gedacht dat bij koudhoppen geen bitterheid afgegeven kon worden. Tegenwoordig worden veel IPA’s met een sterk fruitaroma gebrouwen en een lage bitterheid. Brouwers voegen steeds minder (en soms zelfs bijna helemaal geen) hop toe tijdens de kooktijd en juist veel meer bij het koudhoppen. Als gevolg daarvan zijn niet alleen brouwers maar ook onderzoekers als Shellhammer kritisch gaan kijken naar eerdere aannames. Uit onderzoek van Shellhammer blijkt dat humulinonen en polyfenolen veel bitterheid kunnen afgeven in bier dat met veel koudhop gebrouwen is. In tegenstelling tot de geïsomeriseerde alfa-zuren, hoeven deze componenten niet gekookt te worden om bitter te worden. Sterker nog, omdat humulinonen gevormd worden wanneer niet-geïsomeriseerde alfa-zuren oxideren, is dit effect nog heviger bij oude hop die gedeeltelijk geoxideerd is. Wat betekent dit in de praktijk? Dat de lage IBU’s van troebele, fruitachtige NEIPA’s weinig zeggen. Wie weinig bitterheid wil, moet brouwers zoeken die koudhoppen met zeer verse hop. https://www.twortwat.nl/t-n/koudhoppen

Hop Creep was first studied as long ago as 1893 by the pioneering brewing scientist Horace T. Brown and his assistant G. Harris Morris.[1] They called it "the freshening effect of hops" , and proposed three possible causes of refermentation; 1. hops could contain fermentable sugars, 2. hops could introduce wild yeast into the brew, or 3. hops contain endogenous enzymes which trigger the fermentation process anew. They found their third hypothesis was correct and that hop creep was caused by enzymes in hops.

Hops contain many types of enzymes, and the levels vary according to hop variety and season. Alpha amylases help break down simpler sugars, limit dextrinase debranches unfermentable starches, and beta amylases, glucoamylases and maltase enzymes break down starch into fermentable sugars. It is this last group of starch degrading enzymes that cause dry hop creep.

Usually enzymes from hops are deactivated by heat during boiling and all fermentation is stopped. Hop creep only occurs when amylolytic enzymes from hops are introduced during dry hopping. This can potentially lead to refermentation if there is adequate starch material for the diastases to act on, and yeast is present. Trendy, hazy, unfiltered beers such as New England style IPAs provide plenty of fermentable material for the hop enzymes to work upon. Hop creep has returned.

 https://www.dupontnutritionandbiosciences.com/brewing/articles/dont-worry-be-hoppy.html

While it is possible to avoid hop creep by autoclaving hops at a high temperature and pressure to deactivate the enzymes, this isn't ideal as it significantly changes the hop flavor.

Luckily there is a better way. Nutrition & Biosciences ALPHALASE® Advance 4000 is a flexible enzyme that works across a wide range of conditions to control diacetyl levels. ALPHALASE® Advance 4000 limits the formation of diacetyl by directly breaking down the diacetyl precursor 2-acetolactate into flavorless acetoin. When added at the start of the fermentation process, ALPHALASE® Advance 4000 not only prevents hop creep, but also reduces diacetyl formation during the main fermentation process, giving you a faster and more efficient fermentation and maturation period. https://www.dupontnutritionandbiosciences.com/brewing/articles/dont-worry-be-hoppy.html

Dus hop in je bier kan ook nog vergisting te veroorzaken. Met boterige popcornsmaak tot gevolg? ik heb dat nog nooit geproefd.

Brouwen van een (B)IPA

Ik kreeg voor mijn verjaardag een zelfbrouwsetje voor het brouwen van een ´Brown Ale´ van 5,5%. Het was een refill-set en dat was geen probleem want ik heb zelf een brouwset.

Bij het uitpakken en nader bestuderen van de verpakking bleek dat de set was bedoeld voor 2 liter. Terwijl mijn set wel 20 liter aankan. Ach ja we zien wel hoe ver we komen. Ik ben zo iemand die niet tussen de lijntjes kan kleuren, dus ...

Bij het uitpakken kijk ik goed naar de hoeveelheden. 581 gram moutextract...

Op het zakje van de moutextract staat echter 567 gram. Dat is al iets van een verschil. Nawegen geeft als uitkomst |595 gram!? Geen idee hoeveel gram dat dan weer zou moeten zijn...



Wel staat er dat het 2.0 Lovibond is. Lovibond is een eenheid voor de kleur van het bier.
"Degrees Lovibond" or "°L" scale is a measure of the colour of a substance, usually beer, whiskey, or sugar solutions. The determination of the degrees lovibond takes place by comparing the colour of the substance to a series of amber to brown glass slides, usually by a colorimeter. The scale was devised by Joseph Williams Lovibond.[1] The Standard Reference Method (SRM) and European Brewery Convention (EBC) methods have largely replaced it, with the SRM giving results approximately equal to the °L (https://en.wikipedia.org/wiki/Beer_measurement).

2 SRM/°L komt overeen met een pale ale. Met hop wordt dat dan een IPA. Ik zit op de goede weg... Maar er is nog 7 gram speciale granen:

Op het zakje met granen staat verder niets.  Nawegen geeft 9,6 gram!? Ook al een beetje meer.

Er is ook nog een zakje hop (Fuggle). Bij het voelen ervan merk ik dat het pellets betreft en geen hobbellen.

Nawegen geeft aan dat het om 7 gram gaat.

Er is ook nog een zakje sanitizer. Die laat ik dicht want ik heb een emmer Oxi open staan.

De set van Craft a Brew Brown Ale:

Omdat ik het toch een beetje weinig vind, schroot ik een kilootje Pils/lagermout erbij:

het extract los ik op in warm water en ik moet goed roeren om klontjes te voorkomen of ongedaan te maken. Het is makkelijker om gewoon te voorkomen dat er klontjes ontstaan. Vervolgens doe ik er de geschrote pilsmout bij.

Na het maïschen ga ik toch maar direct door naar het koken:

Ik gooi er de zelf geplukte hop bij:

Het is bekant meer hop dan wort:

Dat is wat ze noemen wet hopping. Terwijl ik eerst nog enkel de bellen had, heb ik er later de blaadjes en zelfs hele takken in gelaten. Dat zullen ze vroeger vast ook gedaan.

5 minuten voor het stoppen met koken gooide ik er nog de Hallertau in. Daarna zet ik het vat in de gootsteen om te koelen.

Omdat je wort vol zit met suikers is het erg vatbaar voor infecties. En nu het ook nog eens lekker warm is, is het een perfecte bron voor bacteriën. Dat willen we natuurlijk voorkomen. Daarom moeten we zo snel mogelijk de temperatuur voorbij die aangenaam is voor de bacteriën. Daarom koelen we zo snel mogelijk af. Naast deze maatregel is het natuurlijk ook nog verstandig om schoon te werken. Doe dit door alles wat nu nog in aanraking komt met het bier goed schoon te maken. Hierbij kun je weer prima gebruik maken van ons reinigingsmiddel of ontsmettingsalcohol.
Er zijn een aantal manieren om te koelen. De gemakkelijkste optie is door je pan in een met koud water gevulde gootsteen te zetten, eventueel met wat zakken ijsblokjes. Door het water te verversen gaat het koelen sneller. Houd de temperatuur geregeld in de gaten, het wort moet afkoelen tot 20-25 graden. Een douchebak of bad is ook een optie (www.brouwbroeders.nl/zelf-bier-brouwen/wort-koelen/). Ik heb gekoeld in de gootsteen. Na een uur of wat was het nog steeds warm, maar ik goot het toch maar in het gistvat.

Vervolgens laat ik het afkoelen in de gootsteen en giet het vervolgens in het gistvat.

De volgende dag kijk ik nog even naar de bostel...

Dat was me een brouwavondje wel...

Ik heb dit na een avondje afkoelen nog afgegoten en in een apart gistvat gedaan. Kijken of dat wat ze bij brouwbroeders infectiegevaar noemen, mij ook overkomt...

Zoals gezegd wil ik er een (B)IPA van maken. De B van Brown is wellicht niet nodig, maar omdat het brouwpakket voor een Brown Ale bedoeld was ga ik er een beetje van uit dat die kleur wel blijft.

Ik heb nog Saaz en Fuggle pellets over voor een evt dryhopping.

While hops can be added to the boiling wort for as little as fifteen, ten, or five minutes to impart aroma and flavor, true hop-heads know the best approach to really punch up the hop profile of a beer is dry-hopping (www.brewersfriend.com/2009/07/25/dry-hopping-beer/).

Dry hopping is a great way to enhance the hoppy aroma of your home brewed beer. Real hopheads will tell you that in addition to boil and late hop additions, adding dry hops is a preferred technique for preserving a burst of delicate hop aroma for IPAs and other hoppy beers.
Hops are normally added during the boil to extract alpha acids that provide the bitter flavor needed to offset sweet barley malt in beer. Brewers also use late hop additions in the last 5-10 minutes of the boil to enhance aroma, but even this technique loses some aromatic oils that evaporate rapidly in the boil... Dry hopping involves adding hops to the fermenter or keg after fermentation. Dry hops add no bitterness to the beer, but the technique does add fragile aromatic oils that are normally lost in the boiling process. Dry hops are allowed to soak in the finished beer for anywhere from several days to several weeks. The result is a burst of hoppy aroma. (http://beersmith.com/blog/2008/05/21/dry-hopping-enhanced-hops-aroma/).

In principe is dry hopping (verder maar ’drooghoppen’ genoemd) het toevoegen van hop aan afgekoelde wort. Het laat toevoegen van hop aan kokende of nog hete wort is dus geen drooghoppen. Ook het gebruik van de zogenaamde ’hop back’ valt niet onder drooghoppen. Een hop back is een vat met hop waardoor men na het koken de hete wort pompt. Deze technieken bevorderen wel het hoparoma van hier, maar geven een duidelijk ander aroma dan drooghoppen omdat uit de hete wort veel aromastoffen verdampen en niet in het bier terechtkomen.... e dient voor het echte drooghoppen laat in de vergisting of (meer gebruikelijk) tijdens de lagering de hop toe te voegen. Tijdens de hoofdvergisting heeft toevoegen van hop weinig zin. De hopbellen komen vol met gist en eiwitten te zitten waardoor de olie in de bel blijft zitten. Daarnaast zullen een groot deel van de vluchtige bestanddelen (en dus de hopolie) door de koolzuur het vat uit 'gespoeld’ worden. (www.twortwat.nl/nieuws.detail?item_id=1142100693&type=4&back=1&page=/artikelen).

Want more hop aroma in your beer? Then try dry hopping and transport yourself to hop heaven.
Hops play a number of roles in the brewing process. Depending on when they are added, they contribute bitterness, flavor, aroma or something of all three. The bitterness comes from alpha acids contained in hops, while flavor and aroma come mostly from volatile oils. The term volatile refers to the fact that the oils boil out of the wort relatively quickly — most within 15-20 minutes. This is why brewers normally add flavor and aroma hops closer to the end of the boil. For maximum flavor and aroma, and to preserve as much of the volatile oils as possible, some brewers practice dry hopping.
What Is dry hopping?
The term dry hopping originated centuries ago with British brewers and was used to refer to adding hops to the cask shortly before it was shipped off to the customer. In fact, 1/2-ounce hop plugs were specifically developed by British hop producers to be a convenient way to add whole hops to a keg or cask. Nowadays, dry hopping refers to any hop addition after the wort has been cooled. These additions can be done in the primary fermenter, in the secondary or by adding hops directly to a keg. I have even heard of one homebrewer attempting to add one or two hop petals to each bottle of a bottle-conditioned batch! (It didn’t work though.)

...
What dry hopping does not add to the beer is bitterness. Boiling is necessary to convert the alpha acids in the hops to iso-alpha acids to create bitterness. To maintain your desired bitterness, you still need to add the bittering hops to the boil.
The lack of boiling, however, is also a potential drawback of dry hopping. That is, since they are not boiled, the hops are not sanitized. This seems to worry a lot of brewers, especially those who haven’t tried dry hopping before. The truth is that hops do not provide a supportive environment for most types of bacteria. On top of that, if the hops are added to the primary fermenter after the start of fermentation, any bacteria on them will have a difficult time competing with the vigorously active yeast in the wort. If the hops are added to the secondary fermenter then the alcohol content and the low pH of the beer will suppress bacterial growth. Keeping this in mind, it’s safe to say that bacterial contaminations caused by dry hopping are extremely rare and not worth worrying over.
The only other drawback to dry hopping is that some beer drinkers just don’t like the effect. They think it makes the beer taste “grassy” or “oily.” This method definitely gives a different kind of flavor and aroma than the traditional method of adding hops to the boil, .... The first step in dry hopping is to select the hop variety to use. You normally want to use a hop variety that is considered a “flavor” or “aroma” hop. It is common for these hops to have relatively low alpha acid ratings, often around 6% or less. Some hop varieties commonly used for dry hopping include Cascade, Crystal, Willamette, East Kent Golding, Fuggle, Saaz, Hallertau and Tettnanger (https://byo.com/mead/item/569-dry-hopping-techniques).

The most common error in dry-hopping is adding the hops immediately to the cooled wort. DON’T! The initial fermentation period is an active one, and the hops (which will float on the surface of the beer for about a week or so) will be highly agitated as a result, with some of the pollen and other aromatics (and thus flavor & aroma) being quite literally ‘blown out’ of the beer. Waiting until the initial blow-off is complete (about 3-5 days) removes this risk. Additionally, the alcohol in the fermenting beer will strip off some of the acids and flavor from the hops, so adding the hops later (and letting them soak longer) gives a better, richer flavor (www.brewersfriend.com/2009/07/25/dry-hopping-beer/).

The secondary fermenter is generally considered the best place for dry hopping for a couple of reasons. First, the beer has already mostly fermented so, as mentioned above, the alcohol and low pH helps to ward off any bacteria on the un-sanitized hops. Second, the vigorous CO2 activity of the primary is finished, so the aroma of the hops won’t be scrubbed out of the beer.... This brings us to the question of quantity. A “normal” measurement for dry hopping is between 1–2 oz. (28–56 g) of hops for a five gallon (19 L) batch. But the real answer to the question of how much is simply, “as much as you want.” If you want just a hint of hop aroma you might go as low as a 1/2 oz. (14 g). If you want a beer that will knock you over with a pungent hop flavor and aroma, you might decide to go nuts and throw in 4 oz. (112 grams). I’ve heard of brewers using even more than this, but even a serious hophead like myself will tell you that more than four ounces of dry hops may be pushing it.
You should also take into account the variety of hop. If you’re using a hop with a high essential oil content, you probably don’t want to use as much as you might if you were using something less oily.
My advice for your first experiments with dry hopping would be to pick a traditional aroma hop and use no more than 1 ounce (28 g). This will give you a good idea of what dry hopping does for a beer. From there you are only limited by your own sense of adventure in deciding what hops to try and how much to use (https://byo.com/mead/item/569-dry-hopping-techniques).

De duur van het drooghoppen hangt van de temperatuur af, bij bovengistend bier is een periode van 7 tot 14 dagen wel genoeg, bij ondergistend bier (of koud lageren) is iets van twee tot drie weken nodig.
De hoeveelheden hangen sterk af van het biertype en van je persoonlijke smaak. Per tien liter kan je tussen de 7 en 30 gr hop toevoegen. Ik heb zelf een aantal malen drooggehopt en een hoeveelheid van 7 gr per tien liter geeft inderdaad al wat hoparoma, maar ik zou eerder iets van 15 – 20 gr gebruiken. Vergeet niet dat de alfa–zuren alleen maar oplossen na isomerisatie in heet water, je bier wordt van drooghoppen dus absoluut niet bitterder.
De meest geschikte hopsoorten zijn de betere aromatypen: East Kent of Styrian Goldings, Fuggles, Saaz en Hallertauer (www.twortwat.nl/nieuws.detail?item_id=1142100693&type=4&back=1&page=/artikelen).

Dus Saaz en Fuggles kunnen beide?
Maar welke is dan het beste?

I don't know, the best dry hopped beer I have done was a pale ale with cascade bittering and flavor, dryhopped with EKG [East Kent Golding Hops]. The EKG leaves a nice "floral" aroma that I thought balanced out the citrusy cascades. May be you are looking for a different aroma that you will not get out of these english varieties (www.homebrewtalk.com/showthread.php?t=110060).

The amount of hops to use is largely a matter of preference. Between 1 and 2 oz (28-55g) per 5 gallons (19 L) is considered a moderate amount. Less can certainly be used if you are shooting for a mild floral aromatic, and true hopheads use as much as 4 oz of hops for 5 gallons for a burst of aroma.... The duration of dry hopping also varies widely. An exposure of several days is the minimum needed to extract aromatic oils. Most brewers dry hop for around 3 days. Those that add hops to a keg may leave the hops in contact with the beer for months. Some fear overexposure will add a “grassy” flavor, but I’ve never had a significant problem with this. However, current thinking is that you should avoid extended dry hop periods (http://beersmith.com/blog/2008/05/21/dry-hopping-enhanced-hops-aroma/).

Now, the hops I use for dry hopping are noble hops (i.e., Czech Saaz, Hallertauer Mittelfruh) and noble hops have subtle aroma characteristics when compared to American aroma hops such as Centennial, Citra, Simcoe, Amarillo, etc. (www.beeradvocate.com/community/threads/effects-of-dry-hopping-at-lager-temperatures.54073/)

Saaz is a noble, all-purpose hop that can be used for bittering, flavor, and aroma/finishing additions to your brew kettle. They are especially valuable for dry-hopping additions if desired (http://brewerslair.com/index.php?p=brewhouse&d=hops&id=&v=&term=55).

I think the Saaz will be completely lost. It is a very "mild and pleasant" hop and using it in an IPA is (IMHO) a waste. Since you don't need to dry hop of 2-3 weeks, why not order some Cascade or just use some more Perle? (www.homebrewtalk.com/showthread.php?t=67901)

It’s generally agreed that infection from the hops themselves is a negligible risk.
They are naturally antiseptic and the beer by now contains alcohol which makes it harder for bacteria to take hold.
Then you siphon the beer back in, mixing with the hops as the bucket fills. Be careful not to bubble or splash as exposure to oxygen could damage the beer..... In “Brewing Better Beer” Gordon Strong recommends anywhere from 15 to 60 grams per 19 litre batch, or more.
In the recipe I mentioned in the post I used 17g in about 10 litres and that is certainly noticeable.  (http://homebrewmanual.com/dry-hopping-pellets/).

Fuggles Hop Pellets a hop long associated with typical English Ale brewing. Fuggle has typical English flavour, frequently blended with Goldings to improve “drinkability” of the beer, and adding roundness and fullness to the palate. This robust hop contributes all the essential characteristics of flavour, aroma and balanced bitterness to ales, particularly as its relatively low alpha acid content requires a high hopping rate to achieve desired bitterness levels. Sometimes used as a distinctive dry hop.Typical usage: All English style Ales, ESB, Bitter, Lager, and Lambic..... UK origin. This variety was noticed growing “wild” in the hop garden of George Stace’s house at Horsmonden in Kent. England in 1861. In 1875 it was introduced by Richard Fuggle who lived in the village of Brenchley (not far from Horsmonden) and hence it was called Fuggle. The aroma is Earthier and less sweet than Kent Goldings (www.homebrewblog.com.au/fuggles-hop-pellets-uk-100g-fuggle-hops/).

Fuggles has a very earthy character. Some like it more than do others. I like it mixed with EKGs or American hops; I find it not nearly as aromatic as the typical American C hop.
Only one way to find out! (www.homebrewtalk.com/showthread.php?t=133941) Fuggles definately does have what I would describe as an earthy taste to it (http://aussiehomebrewer.com/topic/26728-fuggles-is-a-grassy-bastard-dry-hopping/).

There are basically two times that you add hops to beer The first time to add hops is near the beginning of the boil. This allows the alpha acids in the hops to be converted into iso-alpha acids, which give beer its balancing bitterness. Alpha acids are not soluble in beer, so they cannot contribute any bitterness. Boiling converts these alpha acids into iso-alpa acids, which are soluble in beer and therefore lend bitterness to your batch. In the case of can kits these are already in the kit.
The other time you should add hops is in the middle or near the end of the boil (or sometimes after the boil). This allows the oils in the hops to impart flavour and aroma to the beer. ... Dry Hopping with finishing hops
This is the most simple and the best method for adding aroma to your beer, it will also add a pleasant fresh hop flavour. Suitable for hop cones or pellets.
Dry hopping is the practice of adding fresh hops, cones or pellets, directly into your fermenter. The hops are best put into a muslin or nylon bag, they are then added to the brew at some stage during fermentation (www.homebrewblog.com.au/fuggles-hop-pellets-uk-100g-fuggle-hops/).

Saaz geeft dus een grassige smaak en Fuggles geeft een wat aardsere smaak. Saaz is echter wat subtiel en zou dus best ondergesneeuwd kunnen raken door de hopdosis eigen hop. Aangezien de Fuggles nog dicht zit, kies ik voor Saaz. Ik zal een deel drooghoppen en een deel niet. En dan eens kijken naar het verschil.

Ik heb dan drie soorten:
1. hele nacht afgekoeld (2 ltr)
2. snel gekoeld en drooghop Saaz (ca. 4 ltr)
3. snel gekoeld zonder droghop Saaz (ca 4 ltr).

Overigens heb ik het rubbertje van waterslot, dat lekt, met ducktape afgeplakt. Het is wat ze zeiden over die vergistingsemmers van Brouwland: ze lekken...