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
There’s a great article in an older Zymurgy. Hope this link works.
https://docs.google.com/a/alphagraphics ... yW04kDmVWg