I have been using mash hops for about a year now with UK strains SA-04 and Nottingham and was noticing it and this is amazing to hear about the genetic modified yeast. The tip on using cascade is cool cause I have tons of that at the brewery. Will try this in the future can't wait. Also was fun meeting you guys at CBC 2021 even if it was for only 5 mins.
I've been having good results mash hoping useing freash hops and evin hops from dry hoping the larst beer i made ,full of goodies for new brew and helping my ph levels too ,I'll deffenly look into this yeast you all talking about ,also finding no need for boil sometimes thanks for your video helpfull cheers.
We recommend basing the usage rate on the expected IBU contribution and how that fits into your overall recipe goals. We expect about 30% IBU utilization compared to using the same hops in a full 60 minute boil. In other words, if a given amount of hops would be expected to provide 10 IBUs in the boil, then the same amount would provide 3 IBUs if used in the mash. So you can imagine that if you're using something like Saaz, you can get away with using a lot more than you can if you use Cascade. Saaz is the ideal mash hop because they contain the highest levels of precursors compared to any other hop and are low alpha. We've comfortably gone up to 5 oz per 5 gallons for Saaz. Cascade is good as well, you just can't be as aggressive with them (maybe 2 oz). But again, the main thing to consider is the amount of bitterness you want from that component of the recipe.
When you guys talk about aroma are you guys talking about flavor too? What I really want is my beer to taste good, using this method would you say it enhances flavor as well?
You shouldn't have an issue with getting a stuck mash from the hops - that's usually a grist issue.. When adding hops, certainly give it a mix to make sure they're submerged and broken down. Happy brewing!
Our mash hopping experiments have focused on using hops with high levels of precursor thiols. The precursor thiols that are extracted during the mash are less volatile and make it through the boil and available to the yeast to biotransform during fermentation. Some of the new world hops like Citra already have high levels of free thiols and many other desirable volatiles that won't make it through the boil, so we have kept these for later dry-hopping!
Is there any concern about using GMO to create novel fungi strains? Is there an argument that gene editing to create a thilolized strain could have other unforeseen effects? Like maybe it starts to love growing inside human biomes in a pathological way?
I have been using mash hops for about a year now with UK strains SA-04 and Nottingham and was noticing it and this is amazing to hear about the genetic modified yeast. The tip on using cascade is cool cause I have tons of that at the brewery. Will try this in the future can't wait. Also was fun meeting you guys at CBC 2021 even if it was for only 5 mins.
I've been having good results mash hoping useing freash hops and evin hops from dry hoping the larst beer i made ,full of goodies for new brew and helping my ph levels too ,I'll deffenly look into this yeast you all talking about ,also finding no need for boil sometimes thanks for your video helpfull cheers.
Wow this is really interesting! I’m going to have to look more into this thiolized yeast strains. Great video!
Super interesting! I need to try this out
How many hops would you add in the mash say on a 5-5.5 gallon batch?
We recommend basing the usage rate on the expected IBU contribution and how that fits into your overall recipe goals. We expect about 30% IBU utilization compared to using the same hops in a full 60 minute boil. In other words, if a given amount of hops would be expected to provide 10 IBUs in the boil, then the same amount would provide 3 IBUs if used in the mash. So you can imagine that if you're using something like Saaz, you can get away with using a lot more than you can if you use Cascade. Saaz is the ideal mash hop because they contain the highest levels of precursors compared to any other hop and are low alpha. We've comfortably gone up to 5 oz per 5 gallons for Saaz. Cascade is good as well, you just can't be as aggressive with them (maybe 2 oz). But again, the main thing to consider is the amount of bitterness you want from that component of the recipe.
You should case study this with balast point in San Diego. They are religious about it.
When you guys talk about aroma are you guys talking about flavor too? What I really want is my beer to taste good, using this method would you say it enhances flavor as well?
Aroma is inextricably intertwined with flavor. So yes, there is an impact on flavor as well.
Is it okay to put pellets right on top of mash? I am wondering if i get stuck mash...
You shouldn't have an issue with getting a stuck mash from the hops - that's usually a grist issue.. When adding hops, certainly give it a mix to make sure they're submerged and broken down. Happy brewing!
Have you guys experimented with citra or any other new world hops?
Our mash hopping experiments have focused on using hops with high levels of precursor thiols. The precursor thiols that are extracted during the mash are less volatile and make it through the boil and available to the yeast to biotransform during fermentation. Some of the new world hops like Citra already have high levels of free thiols and many other desirable volatiles that won't make it through the boil, so we have kept these for later dry-hopping!
Is there any concern about using GMO to create novel fungi strains? Is there an argument that gene editing to create a thilolized strain could have other unforeseen effects? Like maybe it starts to love growing inside human biomes in a pathological way?
Trying to be differnt for the sake of it..ain't buying it👎