Oct 2, 2009 · It's the isomerization that creates the bitterness-- converting one isomer of a hop acid into another. For a given amount of hop acids in the boil, the percentage that get …

Oct 20, 2010 · There is isomerization of alpha acids at temperatures under boiling, but the isomerization rate falls rapidly as the temperature drops (Arrhenius factor). The amount of …

Dec 1, 2011 · Isomerization continues until the beer is below ~70* C (at a much, much lower rate) as well. I think the best way to make a beer bursting with hoppiness is to only do 15, 10, 5, and …

Mar 24, 2019 · I would like to start this thread for reports and experience of people using this yeast, according to BB Oslo is an unique Kveik yeast strain that is bottom-fermenting closely …

Oct 23, 2011 · The isomerization reaction was found to be first order, with reaction rate varying as a function of temperature. Rate constants were experimentally determined to be k1 = (7.9 × …

Jun 11, 2019 · Hello All! I just picked up Sierra Nevada's seasonal Brut IPA and I'm in love... according to their website their recipe consists of Two-row Pale, Acidulated, Wheat, Chinook, …

Feb 27, 2017 · My supposition was that they may have branched off from a common lineage, more recently than not. Can't really speak to the isolation efforts of others, and I'm not saying …

May 12, 2012 · Hi brewers, I was looking at brewing a Pliny the Elder clone but have noticed quite a difference in the hops and IBUs on my recipe in Beersmith compared to the original. I …

Jun 11, 2017 · Flameout are at boiling temp and will isomerize the Alpha acids, while a hopstand is a sub-isomerization temp addition (<175°F). For flameout additions, chilling should be begin …

Jan 3, 2019 · There are various "turbo" yeasts for sale that claim to generate amazing alcohol percentages in 24 or 48 hours, and is that all that they are? Or in addition to that are they …