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Hops
,small update to Dry Hopping
Dry hopping can contribute to bitterness in beer through oxidized alpha acids and oxidized beta acids. Alpha acids will also dissolve into the beer, which are estimated as being 10% as bitter as iso-alpha acids. Dry hopping also has a linear impact on the pH of beer regardless of the starting IBU or pH: the pH rises by 0.14 per pound of hop pellets per barrel of beer (~0.5 ounces per gallon) <ref name="Maye_2016" /><ref name="Shellhammer, Vollmer and Sharp, CBC 2015"/>.
Although the mechanisms are not fully understood, dry hopping inhibits ''Lactobacillus''. This is probably due to non-isomerized alpha acids, other acids, or the small amount of isomerization of alpha acids that happens in beer at room temperature <ref>[http://scottjanish.com/zero-hot-side-hopped-neipa-hplc-testing-sensory-bitterness/ Janish, Scott. "Zero Hot-Side Hopped NEIPA | HPLC Testing for Sensory Bitterness". ScottJanish.com. Retrieved 03/09/2017.]</ref>. See the links below.
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1284618654899679/ MTF thread on using very small amounts of subtle effects.]