NomoAdmin: Created page with "== Slurry == '''Hop Creep -''' Yes, used to work a large production facility that dry hopped cold crashed brite tanks. Most people here are over thinking it. There are 4 enzymes in hops that are responsible for creep - alpha amylase, beta amylase, limit dextrinase, and amyloglucosidase. You might be familiar with some or all of them, and how mash out temperature halts their function. We would use deaerated hot liquor to create a slurry in hop cannon, and use pressure t..."

2025-07-17T04:28:55Z

Created page with "== Slurry == '''Hop Creep -''' Yes, used to work a large production facility that dry hopped cold crashed brite tanks. Most people here are over thinking it. There are 4 enzymes in hops that are responsible for creep - alpha amylase, beta amylase, limit dextrinase, and amyloglucosidase. You might be familiar with some or all of them, and how mash out temperature halts their function. We would use deaerated hot liquor to create a slurry in hop cannon, and use pressure t..."

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== Slurry ==
'''Hop Creep -''' Yes, used to work a large production facility that dry hopped cold crashed brite tanks. Most people here are over thinking it.

There are 4 enzymes in hops that are responsible for creep - alpha amylase, beta amylase, limit dextrinase, and amyloglucosidase. You might be familiar with some or all of them, and how mash out temperature halts their function.

We would use deaerated hot liquor to create a slurry in hop cannon, and use pressure to blast it through the blow off arm in the brite. It's really no different than a chill whirlpool, expect a much shorter time frame. Aromatic qualities, minimal ibu pick up.

The point being that the hot liquor denatures said enzymes and doesn't create any significant source of new sugar.

== pH ==
'''Russian River''' - High ph is bad for hop creep cause low ph helps stop diacytl

[[Category:Process]]
[[Category:Common Issues]]

Hop Creep - Revision history