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
Hopback 101 | Homebrew Talk - Beer, Wine, Mead, Cider Brewing . . . I have the hop back from B3 Edit: Fitted with tri-clamp fittings from Sabco WARNING! the fittings alone cost more than the hopback itself Bought mainly to be used as a plate chiller pre-filter since I tire of the paint strainer filter hop stopper scrubby ineffectiveness with high hop loads and break filtering
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
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
LOB Alternative To Dry Hopping: Making A Hop Tea or DIY Hop Extract . . . Alpha acids reach their solubility limit, so a hop tea does not add a significant amount of bitterness I've used a tea 3 times so far The flavor is excellent, better than dry hopping in my opinion I boiled around 0 75oz in 300-400mL RO water for 5-10 minutes and then chilled I strained out the hop particles through a hop sock
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
Timing my Dry Hopping Cold Crashing - Homebrew Talk Temp control comes into play for a few reasons Whether you double dry hop or not, the ability to do a quick diacetyl rest and soft crash for the post ferment dry hop This prevents the hop creep refermentation which can dry the beer out a bit more than planned, and worse generate diacetyl once again
Bittering hops | Homebrew Talk - Beer, Wine, Mead, Cider Brewing . . . If you look at different hop flavor profiles online, bittering hops and dual purpose hops will often have comments about what the characteristics of the bittering is For example, Magnum is popular for its "clean bittering" character
Hop spider clogging issue. - Homebrew Talk I had similar issues to the OP, but not as severe At knockout, I'd lift the hop screen out of the kettle and let it drain any wort, but it would only take a minute or two, not 5 - 10 During the boil, the liquid inside the hop screen was not boiling, but as others mentioned, that's a) simply physics, and b) irrelevant anyway
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?