Multiple hop additions through the boil are common. No bittering occurs from a hop addition at flameout, only aroma and flavor Are the bittering agents sitll in the hops and discarded. I use a hop sack to keep the hops out of the wort and I wonder if freezing the late addition hops and using them for bittering the next brew would work? Are the alpha acids leached out of the hops but not isomerized or are they still attached to the hops?
-BeerKan
__________________
In the fermenter(s): Willpower Braggot
On Tap:Haystack Porter - WitBier - Yellow Jacket Ale
Aging: - FallOver Scotch Ale-Double batch Cry 60 Ale
