The brewers at Sierra Nevada have come up with a new device to improve the extraction of hop oils during dry hopping. Meet their torpedo — and the beer that carries its
Dip hopping — letting hops soak at about 170 °F (77 °C) for an hour — has been shown to boost pleasant hop aromas while suppressing or removing unpleasant off-flavors, like myrcene, and aromas that are derived from fermentation.
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