Removing the hops after the boil when no chilling

The biggest objection to no chill brewing I have heard so far was that the extended content time of the hops with the wort will create off flavors and add IBUs. When I boil my wort I usually put the hops in a straining bag so I won't have to filter it later. Does removing the begs after the boil, and then let it cool naturally negates the aforementioned effect?
Category: Mac

Re-using aroma hops (whole)

OK I may be called crazy, and it won't be the first time but hear me out please. I am wondering if anyone has tried what I am about to suggest and if so what were the results? Could one reduce the cost of hops by taking the whole hops(not pellets) used for Aroma in batch A (in a hop bag or in the hop back), and use them for bittering in brew B. As if boiled for 60 min …
Category: Mac

Leaving hops out freezer for an hour

I have doubt with a friend. Right now, when we brew we get the hops from the freezer, weight and add to the boiling wort at the same moment that they are needed. I was thinking if it's OK to weight all the hops just before the wort boils and leave them in tuppers in the same room as where we're brewing (which at this point it's hot & humid). My friend says that it's not good for the hops …
Category: Mac

Poor hop aroma for late addition hops

My boil kettle is about 56x85cm, so relatively tall and narrow. I get a good rolling boil but no matter how much hops I throw in in the last 5 minutes I can never seem to get any aroma whatsoever. I'm using a very large fine-meshed filter bag to through the hops into. Could the poor hop utilisation be due to the kettle shape and size, or more likely the hop back (bittering is fine)? Or otherwise, any other ideas? …
Category: Mac

Effect on a low gravity boil size on IBUs in the final batch

This question is a follow-up to the original one regarding the effect on boil size on IBUs. (Effect of boil size on IBUs) I understand that the boil gravity tends to lessen the utilisation of hops and the extraction of alpha acids, because the sugars are just taking up the place. Now, what would be the risk / downside of boiling hops beforehand in (near) water (none or small amount of brewing sugar / malt added), then letting the hopped …
Category: Mac

Modifying Recipes for Boil Volume

I am modifying an extract recipe for a full volume boil. I understand how to use a brew calculator to calculate modified hop additions, but since my LHBS store sells hops in 1 oz bags, I'd rather not add 0.6 oz and throw away half the bag. Are there other good approaches to make these changes?
Category: Mac

Converting Hops in All-Grain to Extract Recipe

I have this All-Grain recipe that I'm converting to Extract. Do you basically just increase the hops until the IBUs match the original measurement? I've gotten the OG fairly close and the SRM is a little darker, which I'm expecting from extract. I increased the boil hops and the IBU is only off by 8. Anyone have any suggestions? Here is the original recipe: Boil Size: 7.11 Boil Time: 60 min Taste Rating(out of 50): 42.0 Brewhouse Efficiency: 70.00 Mash …
Category: Mac

Calculating hop replacement weights for different boil times

A question about utilisation calculations and hop replacements... Here's the scenario... I've got a basic grain bill and I want to vary the hops each time I create the beer. Obviously, different hops mean different alpha/beta/essential oils. Let's also say, for the sake of argument, that my hop additions would go: Bittering / Target / 20g / 12.0% AA / 60 mins 1st addition / Target / 20g / 12.0% AA / 20 mins 2nd addition / Target / 20g …
Category: Mac

Will steeping specialty grains keep late extract addition from affecting hop utilization? To what degree?

I know my question is sort of answered in this post, where @Dean-Brundage answers that adding extract late will incease hop utilizaiton, and in this post, where @mdma answers that John Palmer and Jamil Z. believe that hop utilization is a function of dissolved solids in the wort. So my question is: if I add all of my extract late (last 15 minutes), will steeping specialty grains provide enough dissolved solids to eliminate or substantially reduce any affect that late …
Category: Mac

Is bitterness extraction dependent on wort volume?

Supposing I boil the same amount of hops in the same wort (same SG, for the same time, let's say one hour), separately into two pans: One with 10L wort, and x grams of hops One with 1L wort and x grams of hops Should I expect different amount of alpha acids to be extracted? I know that IBU will be very different for the two, but will the absolute amount of bitterness extracted be the same? To say it …
Category: Mac

Does wort gravity affect hop utilization?

My understanding is that wort gravity does not affect hop utilization. Instead, a larger boil volume will increase hop utilization, while a higher amount of break material will lower hop utilization. This would mean that for all grain batches, high wort gravity is correlated to low hop utilization, but for extract batches it would be irrelevant. Of course, this contradicts a number of brewing resources, such as Palmer's How to Brew and multiple articles in BYO. I've read that Palmer …
Category: Mac

All-late addition hop APA

Has anyone tried this or anything like it from HBC? http://www.homebrewchef.com/AmarilloPale.html The claim is that since the AA's are so high, adding late will balance the beer and impart an amazing nose. I have about 6oz of amarillos in my freezer and I (and my wife) are anxious to make some space (and sessionable APA)...I don't know how this guy characterizes this recipe as an English Pale with such an abundance of american hops. This seems to be against the …
Category: Mac

Splitting Batches / Dilution

My current setup is an 8-gallon aluminum kettle with a weldless valve and Blichmann Brewmometer (which, even when 'shielded' from flame, does not work, not happy with that investment). This serves as MLT and brew kettle. I live in a tiny rowhouse with no yard so I brew in my kitchen, but have a decent range and can get a 6.5 gallon volume up to boil in about 20-30 minutes with 3 burners going. What I have been enjoying quite …
Category: Mac

Brewing at Altitude

How does high altitude affect brewing chemistry? Up here in Denver (5280') or even higher in the mountains (some towns in Colorado are 9000' and higher), water does different things. In Denver, water boils at around 202˚F (~94.4˚C). How do these atmospheric changes affect things like hop utilization, mash temperature, etc?
Category: Mac

Hop utilization

I've been thinking, especially after brewing my last IPA, about getting the most out of my hops. The higher the SG of your wort, the less you get from your hops, so the more you have to put in. I've been thinking about boiling a seperate gallon of water while my beer is cooking and throwing half of my hops or more into the seperate one gallon of plain water with a specific gravity of 1.000. This will allow me …
Category: Mac

Hop schedule for Single hop ale brewing

I am planning on brewing up a handful of quasi-pale ales using only a single hop varietal per batch. The goal is to get a feel for the bittering, flavor and aroma of some varieties I want to understand better. I was thinking of a schedule like this. 60min-35IBU 20min-15IBU 5min-5IBU Dry Hop- (1oz) I'll figure the IBUs base upon the Alpha content of each variety I plan to use, which is why I didn't list it in ounces. Except …
Category: Mac

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