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
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
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
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
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
Best way to showcase Nectaron? - Homebrew Talk Then 6-8 oz in the dry hop Hop burn is (usually) more process related as opposed to quantity related my process is to soft crash to 50 after fermentation is complete for a day, then dry hop and let free rise to 58 for a day, then cold crash for two days, then keg Most do something similar Serve 2-3 weeks later
Hops suggestion for American Wheat - Homebrew Talk I just brewed 10 gallons of all amarillo am-wheat (wheat pale malt -50 50) and am fermenting half with german weizen yeast and half w kolsch yeast, the latter being transferred over a bunch of rasberries in a few days amarillo is the perfect hop for american wheats (unless you're going for over the top hoppy) because it seems to be the most mellow of the American hops + has this really
Filtering Hop Pellets from Spike Conical to Keg - Homebrew Talk Hi All - I have a Spike CF10 and have been looking for solutions to my kegs QDs clogging during closed transfers I dump my pellets in lose and prior to kegging, cold crash at 36F for ~48 hours I usually do 3 hop dumps throughout the cold crash I then use a carb stone to carbonate in the
Need a substitute for East Kent Goldings - Homebrew Talk As has been already said there isn't any other hop that will match the flavor and aroma of EKG In addition to the previously mentioned Fuggles or Willamette you could try domestically grown Goldings (decent flavor but does not have the delicate floral aroma of the UK Goldings), Challenger (a higher AA UK hop) or WGV (Whitbread Goldings Varieties) another nice noble style Brit hop with good
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