Dip hopping — letting hops soak at about 170 °F (77 °C) for an hour just before fermentation — has been shown to boost pleasant hop aromas while suppressing or removing unpleasant off-flavors, like myrcene, and aromas that are derived from fermentation. Find out more about this fairly new and not often used hopping technique and why it is perfect for homebrewers to try out with Brew Your Own’s Technical Editor Ashton Lewis.
Hops contain hundreds of components including alpha and beta acids, hydrocarbons, thiols, tannins, enzymes, terpenes, and glycosides. The exact compounds and amounts differ depending on variety and growing conditions. Even with ideal
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