Dry Hopping - optimal time? - Homebrew Talk Dry hop using a hop bag so it's easier to remove Don't use a hop bag as you are adding something to the wort which may produce contamination Don't use a hop bag it stops the flavors from getting into the beer Add dry hops when the fermentation slows, but only add them for 3-4 days
Hop Wine | Homebrew Talk - Beer, Wine, Mead, Cider Brewing Discussion . . . Hop Wine 3oz Hops 1oz Ginger (Bruised) 1 UK Gal (4 5Ltr) Water 8oz Raisins (Chopped) 2 5lb Sugar 2tsp Citric Acid Yeast and Nutrient Bring water to the boil, add hops and ginger and simmer for an hour Strain the hot liquid onto the raisins and sugar, stir until the sugar dissolves Leave to cool Add the citric acid, yeast and nutrient
What are the differences among Flameout, Whirlpool and hopstand when . . . With a hop stand, the wort is chilled to a temperature in the recipe, the hops are added, the temperature is maintained for the recipe stated amount of time, then cool down continues I don't have the equipment to do whirlpool hop additions I convert a whirlpool step into a hop stand
Epic Hop Zombie DIPA - Homebrew Talk As crusader 1612 said, it's unlikely to be Mosaic (it was released in 2012 - Hop Zombie has been around for longer than that), or Zythos or Falconer's Flight for that matter, as both of those are hop blends developed to ease the pressure on high-end American hops during a few years of shortages
Dry hopping and the 5 to 7 day rule - Homebrew Talk Hop creep is when amylase enzymes present naturally in hops begin to break down longer unfermentable carboyhydrates into fermentable ones after dry hopping A presentation was given at CBC (and I believe the same one at NHC) showing a chemical anylsis demonstrating a change from larger polysaccharides into maltose in finished beer
Hop Schedule for DIPA - Homebrew Talk My original plan was to add a good amount of each from 15-0 adding a lot at knockout Then using enough Simcoe at 30 or FWH to reach around 100 IBUs including the later additions I was messing around with the recipe and ended up with 16 oz of hops total including dry hop Does that sound like too many hops? Or is there such a thing?
Dry Hopping Pale Ales - Homebrew Talk The last few times I have switched to adding hops in a hopstand for 20 mins at around 180F I find that gets me similar to the amount of hop flavor and aroma that I expect from a dry hop, without having loose hops in the fermenter to deal with I tend to dry hop an American IPA at around 4 oz, and a NEIPA at 6 to 8 oz
Hop Pairings: What goes good with Simcoe? - Homebrew Talk Using the clean, neutral flavored Magnum as the bittering hop means no clashing of flavor; And reducing the amount of the Simcoe additions for flavoring and dry hopping should eliminate the grassy finish 509inc: Since Glacier is another fairly neutral flavored hop, it could be worked into the mix without impacting the flavor Thanks for that tip
Hop recommendation for Amber Ale? - Homebrew Talk Hop suggestions from two 5 5% 30 IBU amber ales I've brewed recently: Cascade Fuggle: see Broken Leg House Amber recipe here at HBT Liberty: see Shell's Firebrick recipe (brewed with ale yeast) at Beer Wine Journal
My Hopstopper V2 - On Gas - Implementation - Homebrew Talk First, some context I've always brewed using gas rigs, and have used various methods of managing hops in the boil kettle When whole cones were still dominant I used muslin bags, then when the transition to pellets occurred I switched to nylon bags, and then switched to a 6"d x 20"h 400 micron