Biotransformation Experiment – The Transformed Ale

Looks like I’m in this whole experimental thing for the long haul. This time the Experimental Brewing Podcast is testing Biotransformation.

Question: Does Dry Hopping a Beer During High Krausen Produce a Organoleptic Difference. Note: If you’re like me, you had the confused puppy look with Organoleptic. Let me help ya, being, affecting, or relating to qualities (as taste, color, odor, and feel) of a substance (as a food or drug) that stimulate the sense organs. That helped me, hopefully that’ll help you also.

This one was an interesting experiment. The difference in the two carboys was the dry hopping schedule. As you can see in my notes. A trip interfered with dry hopping my second carboy, which I think threw it off a touch. But all in all the beers turned out reasonably well and it was not easy to distinguish between the two beers. I am afraid I wasn’t able to have the taste panel I really wanted to have, but you know that happens. I still have plenty of beer left, maybe I can update this post if I can get some other tasters on board.

Here is the tasting panel I held. Nine total testers, three of them picked the odd sample. One of the testers was determined to get it correct so she asked for another triangle test. Well unfortunately, she could not pick the odd sample on her second go around. After the opaque cups were tested, I gave each one a sample in a clear plastic cups. It was interesting to see how the difference in preference was when the samples were given in clear glasses.

Notes on yellow cup (odd sample):

  • Slightly more hop forward
  • Very Bitter, hop flavor astringent
  • firm flavor

Notes on green cup:

  • hint of hops, very similar to purple
  • Strongest flavor of the three
  • lighter, smells off

Notes on purple cup:

  • hint of hops
  • smooth, mild flavor

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11 gal 60 min 40.6 IBUs 5.8 SRM 1.053 1.013 5.2 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Pale Ale 18 B 1.045 - 1.06 1.01 - 1.015 30 - 50 5 - 10 2.3 - 3 4.5 - 6.2 %


Name Amount %
Pale Malt (2 Row) US 10 lbs 45.45
Pale Malt, Maris Otter 8 lbs 36.36
Munich 10L (Briess) 4 lbs 18.18


Name Amount Time Use Form Alpha %
Centennial 1.5 oz 60 min Boil Pellet 10
Centennial 2 oz 5 min Boil Pellet 10
Mosaic (HBC 369) 2 oz 5 min Boil Pellet 12.7
Centennial 2 oz 14 days Dry Hop Pellet 10
Mosaic (HBC 369) 2 oz 14 days Dry Hop Pellet 12.7


Name Amount Time Use Type
Calcium Chloride 16.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 16.00 g 60 min Mash Water Agent


Name Lab Attenuation Temperature
London Ale III (1318) Wyeast Labs 73% 64°F - 74°F


Step Temperature Time
Mash In 152°F 60 min


Will dry hop carboy A when it reaches high krausen. Record length from dry hop until terminal gravity is reached. Note number of days until terminal gravity reached. Rack to a keg and keep cold.
Dry hop carboy B when terminal gravity is reached for the same amount of days that carboy A was dry hopped.

Purchased 2 packes of Wyeast 1318, dated April 17, 2017. Each pack of yeast was put into 1000 mL of wort for a SNS starter.

Since the IBU experiment I particpated in, I have been timing my chilling.
10 minutes - 133F
20 minutes - 103F
30 minutes - 90F

Each carboy got 30 seconds of O2. Pitched yeast approximately 7 hours after brew sessions was finished.

Dry hopped Carboy A - 5/15/2017
Kegged Carboy A - 5/25/2017

Dry hopped Carboy B - 6/7/2017
Kegged Carboy B - 6/17/2017




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