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...some brewers have experimented with adding dry hops during active fermentation. One school of thought says this is inefficient as the CO2 bubbles during active fermentation will “scrub” the aroma from the hops and be lost. However, this is too simplistic a view, since hop aroma comes from the hop aroma oils suspended in the beer and is not merely some “gas” to be scrubbed out by CO2....
3nohejjelen wrote: nějaký pochody (metabolizování nějakých látek z chmele kvasnicema?) tam ale určo nastávaj....
steve post=5060 wrote: je tu probíráno dávkování studeného chmelení pro nějakou požadovanou hořkost