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Originally Posted by brewmonkey
The heat does not act on the isomerized acids, it creates them. When the hops are added to the kettle it is so that the alpha acids contained in the hops can be isomerized (the alpha acids then become iso-alpha acids) and impart the bitterness. Once they are isomerized by the boil they can then become lightstruck by UV light.
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Ok, I think I understood most of that. Thanks Brewmonkey!
LL
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