My friend gave me some fresh hops from his plants he harvested this past weekend. They are currently drying. The only problem is that he mixed three varieties in one bag. He wrote onto the bag it mighht make a good pilsner. He said it was roughly 40% cascade 40% Willamette and 20% East Kent golds. Ive been brewing about 4 years and have never made a pilsner with anything but saaz. I brew 5G batches. I would think they …
I haven't brewed in a couple of years and am getting back up to speed. I'm starting off with a small 10L fermentation using extract. Azacca (11.9% AA), citra (12.8% AA) and lemondrop (5% AA) hops + Belle Saison yeast - you can probably guess the style I'm aiming for - hoppy, fruity, citrussy saison. Target IBU of 100. 0.25kg extra light DME at the start of the boil, hot break. 1.75kg extra light DME late addition 15m before flame …
This seems to be very similar to this question about hop seeds but I have not used fresh hops, I used pellet centennial hops purchased vacuum packed and frozen from homebrew shop. Ingredients (1 gallon batch): Liquid Amber extract - 1.2 pounds Centennial hops - .5 ounces Dry Yeast - as per package instructions. cant find the package now, a little embarrassing. Process: 80 minute boil. Stirred in extract during water warming up. 0.3 ounces of hops added 20 minutes …
Just read this Beer and Brewing article on iso-alpha acids in hops and am trying to understand something. The 3rd paragraph in that article states: "Iso-alpha acids are formed typically during wort boiling, when hops are added, and alpha acids are extracted from the hops’ lupulin glands (or from the hop resin in hop extracts). Isomerization is the result of the effect of heat on the alpha acids. The process is both time and temperature dependent. The longer the alpha …
The formula I've consistently found for calculating the IBU for a particular hop is: IBU = Weight (ounces) x Alpha Acid % x Utilization % x 7489 ----------------------------------------------------- Volume However I've read in several places that, for OGs north of 1.050, there is a so-called gravity correction factor that gets applied to that equation, and I am looking for clarity on it. What is this gravity correction factor, how does it impact the above equation, and why is it needed? …
The prevailing wisdom seems to be that dry hopping is for aroma only, and effects on flavor are assumed to be a matter of perception. (i.e. smell affects taste) However, while attempting to "fix" a beer that came out far too sweet, I have been looking into hop extracts, etc. While researching I came across this message: From a chemical point of view, dry hopping will extract all of the alpha and beta acids in hops. The humulones, lupulones and …
As title really - I just noticed a few different recipes, different sites and authors, that specify AAU for bittering and finishing hops, but dry hops just by mass. Is it because the amount is typically so much less that the variation in alpha-acid% for a given variety isn't going to make much difference? Or perhaps alpha acids just don't come into play without boiling?
I want to use home-grown hops in my home-brewed beer. And the best way I can think of doing that is to grow my own hops. The only problem is that I can't seem to find any suppliers of hop rhizomes in South Africa. Even all the hops farms in the country are owned by SAB. Does anyone know anywhere that sells the female hop rhizomes that can ship internationally? I'm looking for Cascade specifically, but will take others as …
What is the best way to utilize the potential of Mackinac hops is a hop-forward beer? Knowing that it is an aroma hop, is it best in late boil addition or whirlpool ? Or do it's qualities come out best in dry-hopping?
I'm growing my first hops in planters, and each rhizome sends up several vines. (Rather, they will; they're just breaking ground, now.) My question is: do I train & keep all vines? Just the biggest/strongest one and cut the others back? Something in between? Thanks!
For the homebrewer that grows and harvests his/her own hops; how best can one approximate the alpha acids in the hops they have? Is it worth it or should brewers stick to using home grown hops for aroma and flavor?
Two months ago I brewed an ale with three hops - cascade, northern brewer and saaz. I immediately put them in the freezer, but want to know how to best use them (if there has been any degredation). So, preferably (to make this a complete guide) I'd like answers to the following questions: How does freezing effect Aroma potential Bittering potential Flavor potential in the following forms of hops: Whole Plug Pellet My hops were whole, and frozen 30 minutes …
Can anyone tell me what hops are in the Festival Pride of London Porter Beer Kit. I tasted what was left in the dry hop packet and I realy liked the taste. I would like to find out what the hops are so I can use them in my own Beer. Thanks all and stay safe. John
I've brewed my first Citrus-flavored beer last week, using American Citra hops and I'm curious - what gives the hops a Citrus flavor? Is it natural? Or rather inserted artificially when the hops is processed? Thanks in advance, Idan
According to BYO malt absorbs roughly 1.04L of water per kg malt. Knowing this makes calculating things like mash and sparge water quite a bit easier. Is there a rough absorption rate for hops? I've searched round the web but cannot seem to find anything. I guess it may vary according to the hop size and density, but some rough figures will help with calculations like topping up water and rackable post-fermentation volume. Is there a difference between adding hops …
I have just started my grainfather journey and have been looking at some of the recipes. My question is I can see some that have 0 min boil and some that have hop stand. Can anyone tell me if there is a difference? Many thanks, Michael
One of the recipes I am following requires half of my dry hops to be added when the krausen is high. I always assumed that adding dry hops then would mean that there is loss in aroma. I was wondering if someone could explain the rational for adding them at high krausen. What is it that I am trying to do here?