Cold hopping

Isomerized extracts, in which humulon has been converted into isohumulon by heat treatment, are suitable for a cold hopping procedure. In traditional beer hopping this conversion is achieved by boiling the wort for a long time. Isomerized extracts are used in the main fermentation or at a later step in brewing. 

The hop essential oil component myrcene, an obnoxious chemical and in a sense a solvent, is present in correctly-made hop extracts in concentrations which can reach several percent. The same steam distillation effect removes all traces of myrcene from wort which is boiled for 2 hours. If this were not the case, the result would be disastrous. Sub-ppb levels of myrcene may impart a hoppy flavour to beer, but ppm levels of myrcene (amount added by the hop or hop extract) would be very disagreeable. If a hoppy flavour, maybe involving extremely small traces of myrcene, is desired, very late hopping or cold hopping have to be used. 

Tea Tree (Melaleuca alternifolia) Uses Rx of superficial wounds (bacterial, viral, fungal, insect bites, minor burns, cold sores, acne Action Broad-spectrum antibiotic activity against E. coli, S. aureus, C. albicans Available forms Topical creams, lotions, oint, oil apply topically PRN Notes/SE Ataxia, contact dermatitis, D, drowsiness, GI mucosal irritation Interactions Effects OF drugs that affect histamine release EMS effects of Benadryl Valerian (Valeriana officinalis) Uses Anxiolytic, antispasmodic, dys-menorrheal, restlessness, sedative Action Inhibits uptake stimulates release of GABA, which T GABA concentration extracellularly causes sedation Available forms Ext 400-900 mg PO 30 min < hs, tea 2-3 g (1 tsp of crude herb) qid, PRN, tine 3-5 mL (1/2-1 tsp) (1 5 ratio) PO qid, PRN Efficacy Probably effective sedative (reduces sleep latency) Notes/SE GI upset, HA, insomnia, N/V, palpitations, restlessness, vision changes Interactions T Effects OF barbiturates, benzodiazepines, opiates, EtOH, catnip, hops, kavakava, passion flower, skullcap effects OF MAOIs, phenytoin, warfarin EMS T Effects of benzodiazepines and opiates abruptly D/C may cause withdrawal symptoms... 

Beer contains a mixture of phenolic compounds, averaging about 150-350 mg/L, out of which about two thirds originate in barley and the remaining in hops [11]. Of these, polyphenols present the greatest interest for beer processing and storage, since they tend to associate with proteins into insoluble complexes, leading to the formation of cold haze in beer. 

Bring IV2 gallons of water to a boil. Add gypsum, malt extract, and Vz ounce of Eroica hops. Boil for 60 minutes. Turn off heat and add malto-dextrin. Transfer to the primary fermenter and bring up to 5 gallons with cold water. Pitch yeast when cool. Ferment for 2 weeks. Two days before bottling, dry-hop with 1 ounce of Cascade hops. Prime with % cup corn sugar and bottle. 

Add malt extracts to 2 gallons of water and bring to a boil. Add 1 ounce of Hallertauer hops and boil for 55 minutes. Add 1 ounce of Hallertauer hops and boil for 5 more minutes. Turn off heat and add 3 gallons of very cold water to wort and transfer to primary fermenter. Pitch yeast and ferment for 25 days. Prime with V2 cup com sugar and bottle. 

Add grain (in a muslin bag) to 2 gallons cold water. Bring to a boil and remove grain bag at the start of the boil. Add malt extracts and Perle hops. Boil for 15 minutes and add Cascade hops. Boil for 35 minutes and add Irish moss. Boil for 8 minutes and add Hallertauer hops. Sparge with 3 gallons of cold water and collect into primary fermenter. Pitch yeast when cool. Ferment for 4 days and rack to secondary fermenter. Ferment for another 10 days and prime with IV2 cups light dry malt extract and bottle. 

Add extract to IVz gallons of water and bring to a boil. Add Willamette hops, Burton water salts, and Irish moss. Boil for 25 minutes and add V2 ounce of Cascade hops. Boil for 4 minutes and add remaining Vz ounce of Cascade hops. Turn off heat 1 minute later. Cool brew pot in cold water quickly and strain into the primary fermenter filled with 3 A gallons of cold water. Aerate the wort thoroughly and pitch the yeast when cool enough. Rack to carboy after 9 days. Bottle with % cup corn sugar after 7 days in secondary fermenter. 

Bring malt extract and 1 gallon of water to a boil. Add Northern Brewer hops and Cascade hops and boil for 40 minutes. Add Willamette hops and boil another 5 minutes. Add flavor extracts at the end of the boil. Add to 3 gallons of cold water in the primary fermenter and bring up to 5 gallons. Let cool, then pitch yeast when at room temperature. Rack to secondary vessel after the fermentation slows down. Bottle when fermentation is complete. 

Add grains to 1 Va gallons cold water and bring up to a boil slowly. Strain out the grains and add extracts, licorice, and 1 ounce of Hallertauer hops. Bring to a boil. Boil for 40 minutes and add Va ounce of Hallertauer hops. Boil for another 20 minutes and add 1 ounce of Hallertauer leaf hops. Boil for another... 

Bring 2 gallons of water to a boil. Add malt and rice extracts and return to boil. Add honey and h ounce of Cluster hops. Boil for 30 minutes, add Vi ounce of Cluster hops and Irish moss. Boil for 25 minutes and add h ounce of Hersbrucker hops. Boil for a final 5 minutes and turn offbeat Strain wort and add into a fermenter filled with 3 gallons of cold water. Pitch yeast Ferment for 7 days at 66°. Rack to a secondary fermenter and lower temperature to 44° over a 5 day period. After a total of 24 days in secondaiy, prime with % cup corn sugar and bottle. 

Bring water and crystal malt to a boil. Strain out grains and add malt extracts, and 1 ounce of Cascade hops. Boil for 30 minutes and add Irish moss and V2 ounce of Cascade hops. Boil for 15 minutes and turn offbeat. Add blackberries, honey, and Vz ounce of Fuggles hops. Let steep 15 minutes. Strain into a primary fermenter containing cold water. Bring volume up to 5 gallons and pitch yeast when cool. When fermentation is complete, prime with Va cup corn sugar and bottle. 

Put the grains in about 6 quarts of water and heat to near simmering. Remove grains from water before allowing to boil. Add extract and hops to kettle and boil 60 minutes. Add 3 gallons of cold water to primary fermenter. Remove wort from heat and add to primary fermenter. Add raspberries and mix. Pitch yeast and mix again. Ferment about 4 days, then rack to a secondary fermenter. Bottle after about 10 days, priming with % cup malt extract. 

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