ocluke
Well-Known Member
I recently wrote a blog post on my Recirculating Dry Hop Setup, and thought I would post the configuration here as well. If you want to learn more about the theory behind it, read the thesis that I discuss in the blog post.
Last year I came across an Indie Hops blog post titled, “More Aroma Oil, Faster: The Dry Hopster’s Holy Grail.” It reported on research by Peter Wolfe and Dr. Tom Shellhammer at the Oregon State University Department of Food Science. The study was published as Peter Wolfe's thesis: A Study of Factors Affecting the Extraction of Flavor When Dry Hopping Beer.
The main takeaway from the study was that by agitating dry hops, one can extract more hop oils from the hops. This isn't surprising considering in the commercial setting, Dogfish Head, Russian River Brewing and Firestone Walker use a “Hop Cannon”; Sierra Nevada uses a “Torpedo,” and New Belgium and Stone use “The Slurry Method” (for more on those setups, read chapter 8 of For the Love of Hops, by Stan Hieronymus).
The second takeaway was that aroma compound extraction occurred extremely fast (as in hours, not days).
I wanted to devise a way to agitate dry hops on the homebrew level. Here's what I came up with.
http://postimage.org/
Here's a video of it in action:
[ame="http://www.youtube.com/watch?v=Ax-8Kh9NTj0"][youtube]Ax-8Kh9NTj0[/youtube][/ame]
Last year I came across an Indie Hops blog post titled, “More Aroma Oil, Faster: The Dry Hopster’s Holy Grail.” It reported on research by Peter Wolfe and Dr. Tom Shellhammer at the Oregon State University Department of Food Science. The study was published as Peter Wolfe's thesis: A Study of Factors Affecting the Extraction of Flavor When Dry Hopping Beer.
The main takeaway from the study was that by agitating dry hops, one can extract more hop oils from the hops. This isn't surprising considering in the commercial setting, Dogfish Head, Russian River Brewing and Firestone Walker use a “Hop Cannon”; Sierra Nevada uses a “Torpedo,” and New Belgium and Stone use “The Slurry Method” (for more on those setups, read chapter 8 of For the Love of Hops, by Stan Hieronymus).
The second takeaway was that aroma compound extraction occurred extremely fast (as in hours, not days).
I wanted to devise a way to agitate dry hops on the homebrew level. Here's what I came up with.
http://postimage.org/
Here's a video of it in action:
[ame="http://www.youtube.com/watch?v=Ax-8Kh9NTj0"][youtube]Ax-8Kh9NTj0[/youtube][/ame]