Mike continues with experimenting with hopping strategies for driving aroma into his IPA recipe with minimal oxygen pick up.
This time, Mike played with some leftover Citra and Sabro LUPOMAX that we got from Yakima Valley Hops last year. Mike's primary goal is to make an aroma forward IPA without opening the fermentor after the yeast is pitched.
This batch had noticeably more aroma reminiscent of orange and some pineapple. The inclusion of 2 final ounces of hops into the fermentor at the time of fill right before the yeast went in seems to have been a success. This beer had none of the raw hop bite that many commercially hop aroma/flavor forward beers have. This outcome pleased Mike tremendously.
Let us know about you're thoughts on this raw hop bite and whether it matters to you. How do you minimize oxygen pick up in your IPAs?
Cheers!
#HopAroma #NoHopBite #IPA
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Find hops at Yakima Valley Hops:
Citra - [ Ссылка ]
Sabro - [ Ссылка ]
Lupomax - [ Ссылка ]
