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- 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 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 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
- 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
- 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 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
- 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
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