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Lupulin Powder Buy

Yakima Chief, one of the largest hop producers in the country, knows that brewers are always looking for an edge. In an effort to provide brewers with an efficient alternative to traditional hop pellets, they created a process that separates lupulin from the hop leaf. The highly-concentrated result is known as lupulin powder, also called LupuLN2.

lupulin powder buy


So there you go. Although many brewers prefer whole cone or pellet hops, lupulin reduces the potential for the off-flavors that plant matter sometimes introduces to a beer. And because lupulin powder offers twice the resin content of traditional whole-leaf and hop pellet products, it requires less product to make the same volume of beer.

YCH Hops was nice enough to send me samples of their Mosaic lupulin powder product called LupuLN2, which they describe as being a purified lupulin powder containing most of the resin compounds and aromatic oils derived directly from whole hop flowers. They create LupuLN2 with a proprietary cryogenic separation process that preserves the aromatic hop components and removes most of the vegetal leafy material.

I reached out to YCH Hops to try and gather some more information on LupuLN2, specifically how they produce the powder and for confirmation that a large portion of the polyphenols are removed during processing, which is something I cover in more detail below. Here is some of what I received from YCH Hops:

We can theorize a few possible results from using lupulin powder compared to hops. The first is that lupulin powder may prevent fewer iso-alpha-acids from being stripped from solution simply from introducing less leafy material to the beer, which we know can pull some iso-alpha-acids acids out of solution. In addition, the bitterness added to the beer from dry hopping via humulinones should also be less because when the lupulin powder should contain less. This is because when pellets are made, the lupulin is broken exposing the alpha acids to something on the leaf material that is causing the oxidation from alpha acids to humulinones. So when using lupulin powder in the dry hop, you should retain more of your original hot-side bitterness in iso-alpha-acids and there should be less bittering potential from humulinones.1

The second possible outcome when using lupulin powder is that it might result in less total polyphenol extraction into the beer due to less total vegetal hop matter. During dry hopping, about 50-60% of total polyphenols can find their way into beer, which alters the final beer characteristics. 2 In one study, as the polyphenol content in beer increases via dry hopping so too did an increase in sensory bitterness, harsh, medicinal, and metallic tastes as well as the duration of such characteristics remaining on the palate. Although, some suggest this has more to do with humulinones than polyphenols as one paper estimated that humulinones have up to 7-10 times greater influence than polyphenols on dry hop sensory bitterness.3 This is all to say that dry hopping with lupulin powder may result in less of the cold-side bitterness or astringency that can result from large pellet dry hopping from humulinones and polyphenols.

In an effort to see how my experiences with LupuLN2 compared to others experimenting with the powder, I reached out and spoke to Joe Mohrfeld, the Director of Brewing at Pinthouse Pizza Brewpub in Austin TX, and formerly of Odell Brewing. Joe came on my radar after stumbling across a presentation online he recently gave before a YCH Hop & Brew Shool session on brewing with LupuLN2.

In order to get lupulin powder into suspension, a brewery might need to use a recirculation tank or experiment with adding the powder directly to the fermenter prior to adding the wort, which would allow it to mix evenly as the beer is added and fermentation should push the powder around. This early addition could also potentially result in some biotransformations of hop compounds, however, I would worry about C02 pushing some of these aromatics out during the most active phases of fermentation. Homebrewers can easily nudge the powder into solution with a short swirl of the fermenter or even gently using a sanitized spoon to push the powder down into the beer.

For homebrewers, I wonder if one way to maximize both the fruity aroma of the pellets and intensity in both flavor and aroma of the powder would be to dry hop early in the process with pellets and do small keg hop additions with the powder. The powder would mix fairly evenly when filling a keg and with quick extraction. The small amount of powder needed at this stage could aid in flavor without introducing large sums of vegetal material to the beer for long storage periods (until the keg kicks).

Getting back to lupulin powder, which consists mainly of only the aromatic resins and oils and not the vegetal polyphenols, it makes sense then that the result could be a clearer beer due to less polyphenol and protein interaction.

Very interesting, I wonder if mixing the powder with pre-boiled water would be a better way to introduce the powder to the FV? For clarification, I mean a very small amount of water that would result in a paste, maybe roll it up into a ball and add it that way.

Can you tell me if you dropped hopped with the powder with one addition or multiple? I currently have a NEIPA in secondary and plan to dry hop one more time. Do i need to rack to another secondary or just dry hop on top of the 1st dry hop? Then agitate the tank to get the hops into suspension?

Scott,Great article! Sorry for the late reply to this. Im brewing my first NEIPA this weekend and I was able to aquire mosaic Lupulin powder from my local shop. Im wondering if I would be better adding this along with pellet hops on day 3 of fermentation or approx 3 days before bottling in secondary. Im concerned with gritty mouthfeel from this addition and wonder if you have any experience or suggestions for avoiding this considering my setup. Ill be using an autosyphon to move the liquid from primary to secondary and then into my bottling bucket. Should I attempt to put some type of filter (bag) around the hose to capture larger particles or simply cold crash after secondary?

LupuLN2 has ruined my pallet for the better. I used to love all types of beer. Lately I am unable to drink anything other than a super hop forward beer such as a New England Hazy IPA brewed with Lupulin powder.

Lupulin powder (pronounced loop-you-lin) is the yellow gland of a hop plant in which the hop acids and the essential oils can be found. Lupulin is a fine yellow powder that can be separated out from the green leaves of the hop itself, sort of like pollen from a flower.

In 2017, Yakima Chief Hops (YCH) acquired patent pending status for the features of its proprietary CRYO Hops process technology that is used to produce the LupuLN2 Hop Pellets. Inside a nitrogen-rich atmosphere (to reduce oxidation) at extremely lower temperatures than normal, YCH separates the lupulin powder from whole hop cones. The temperature inside this extraction process is at a mean of 63 degrees Fahrenheit. This is approximately 30 degrees cooler than average T-90 hop pellet production temperatures.

In July 2020, the John I. Haas company introduced a Cryo competitor called LUPOMAX. LUPOMAX is also a concentrated lupulin pellet that reliably delivers enormous hop flavors while reducing beer loss.

Pinthouse Pizza talked to Scott Janish in 2017 and said that the sweet spot for them seemed to be dry hopping with 30-50% with powder and the rest in pellets. YCH actually mentions this as well in their sales-pitch PDF saying that they also recommend using a 1 (powder) : 0.625 (pellet) ratio in dry hopping.

Other Half also says that they prefer a mix of pellets and powder in their super hazy IPAs due to the different flavor profiles they each add and how differently they behave in suspension during fermentation.

Less time is likely needed to get full flavor and aroma extraction with lupulin powder than with whole cones or pellets. Pinthouse Pizza also told Janish they found that after just 30 minutes of circulation, they seemed to have close to complete extraction. Another brewery also mentioned to him that when using lupulin powder, the contact time needed for extraction was much less.

For homebrewers this may not be a huge advantage, but it is something to consider when dry hopping. If you are able to successfully get the powder into suspension, it appears that the dry hop time in days could be cut in half or even more.

By far, the other largest advantage of using CRYO hops over the old-school T90 pellets is the reduction in trub loss. The lupulin powder imparts similar flavor easily into the beer, but because there is little to no vegetation with these types of hops, the trub loss is minimal. In fact, YCH estimates that by using CRYO hops you gain about 5% of your beer back. In a 5 gallon batch this is 1/4 a gallon, or 32 ounces (or 2 fantastic beers).

The first and most obvious difference between pure lupulin powder and regular T90 pellets is the difference in bitterness. Lupulin powder has fewer bittering iso-alpha-acids that come from the vegetation, which will result in less bitterness.

There is also some major proponents to using lupulin powder due to its propensity to impart huge juicy flavors into the final beer. In fact, Other Half and Alchemist are two of the largest breweries that openly flaunt using lupulin powder in their beers, albeit at different stages.

Another problem with using lupulin powder is that it usually sits on top the beer during fermentation if not forced into suspension by the brewer. This would require a homebrewer to get creative since the last thing anyone wants to do is stir their NEIPA at risk of oxidation. Even worse, once the hop powder is suspended, it appears to not drop out as easily as pellets. This may mean that cold crashing becomes even more important when using powder in the dry hop. 041b061a72


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