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Late Hop Additions

Has anyone out there read Mr. Malty’s discussion on late hop additions, where bitterness is achieved more mid to end boil and floral, citrusy aroma’s etc are further accentuated? I was wondering if there is a really big distinction for example if bittering began at 30 minutes, continuted late hop additions to zero minutes. I’m working on a rye ale where I might try this technique.
Thanks, Mike

Do a search for “hopburst” and you’ll find many threads about it.

Much appreciated

and as usual, you were right :smiley:

There’s a great article in an older Zymurgy. Hope this link works.

https://docs.google.com/a/alphagraphics ... yW04kDmVWg
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