Today I was brewing a London Pride and I was going to use a hopping schedule which includes 15g of goldings being added after flame out, when the temperature has dropped to about 80C. Unfortunately, I was distracted (let's be honest, I was having a sandwich
) and the temperature dropped a little more than I was expecting. I ended up adding the hops anyway,even though the reading was 55C. I left it for the usual 20 minutes and carried on as normal. However I was wondering, will this affect the aroma that much? Is 80C a proven optimum point for this late hops addition? I mean, dry hopping is done at room temperature, but the smellies are still extracted into the beer, even though it normally takes place over a few days. Has anyone tested this?This is just curiosity, as I'm sure the beer will be great anyway, and I think I won't bother with dry hopping to make up for any lost aroma anyway.
Cheers