On Tue, Oct 31, 2006 at 11:49:23PM +0100, Claus Jacobsen wrote:
> Jeg bruger altid humlesokker, primært af 2 grunde. For det første kan jeg
> meget præcist styre de tidsintervaller, jeg ønsker at benytte specielt til
> smags- og aromahumlen (Når sokken tages op, er det slut med
> humlepåvirkningen af urten).
I don't think it works like that. I am afraid that the good stuffs
dissolve in the wort while you have the sock in, but they keep boiling
with the wort as long as you are boiling. You can try yourself, if you
put one bag of hops in te wort in the beginning, take it out after 5
minutes, and boil an hour more - versus if you put the same amount of
hops into the pot for the last 5 minutes. You will extract a bit less
bitterness from the later bag, because the bitterstuffs need to
isomerisize in boiling hot water before they really taste bitter. And
you get much more fresh hop aroma from the later bag, because the
volatile stuffs from the earlier bag will all have evaporated or
converted into something less tasty in the long boil.
Don't take my word here - make your own experiments, and report back, so
that we all can learn!
But even with the "wrong" kind of boiling,
it will be beer anyway!
- Heikki
--
Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
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