Hopping

1. Dry hopping - does anyone squeeze?

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   First post by the-erl, 10 years ago

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   Just wondering if anyone squeezes the hop sock after dry hopping? I just dry hopped with just over 200g of hops and lost a fair bit of wort, so was contemplating squeezing the next time :think: just a bit concerned about infection and creating a cloudy beer?
   
   Any thoughts or experiences :?:
   
   Cheers,
   
   Erl

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   Cheers chaps! :P
   
   I'm going to give squeezing a go on the batch I've got on at the moment and see how it goes.
   
   I don't use a hop sack for dry hoping. I just dump the hops into the primary and let them sink or float. If I am reusing the yeast cake I use a secondary and dry hop there.
   I can't seem to get my hands on whole hops so I use pellets. Although if I do maybe I'll give your method a go BB.
   
   Erl
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   Last post by the-erl
   10 years ago
2. How much to dry hop

   16 Replies 15532 Views

   First post by Homemade, 10 years ago

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   I am wondering,how much to dry hop with compared to the recipe.
   
   I held back to 0 min additions from the Pils we brewed at the weekend to try dry hopping, not sure why considering I've never brewed the recipe before. Only plausible reason I have is none of our brews (extract/partial with fresh hops or all grain) have had any hop aroma even when hops are added late in the boil. So I thought I'd give it a whirl.
   
   Anyhow I was going to simply put the original 0 min addition qty into the fermenter...

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   Cheers Bob;
   
   I know this is getting way off topic so I won't say much else (other than who wants BOG MYRTLE in their brew)!
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   Last post by mally
   10 years ago
3. scaling a hop bill based on AA% is flawed, but......

   15 Replies 14651 Views

   First post by mally, 10 years ago

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   It is the only way we are able to do it!
   
   Copying a hop bill from a recipe, and scaling it to suit your equipment and ingredients will have consequences if they are not identical.
   This is less problematic in beers that do not rely on flavour and aroma of hops.
   
   As an example; I am planning to do Hashie's Old Speckled Hen next. The late hops in the original recipe are about half the AA% of mine, which means I need to use about half as much hop additions, but what will happen to the flavour and...

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   LaserGhost, You are Correct,FWH and Post Boil Hopping do give a smooth/Softer Bittnerness and a bit more Aroma/Flavor addition, than was tought before.
   
   A 10 Minute Addition will give about a 20 minute Hard Bitterness addition, and a Soft Bitterness addition for any time after that, until the Tempeature drops below 154F.
   
   It seems Post Boil Additions have a 20-25% Bitterness utilization(a new data update).
   15 Replies
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   Last post by joshua
   10 years ago
4. Late hopping and chilling

   10 Replies 12031 Views

   First post by SteveAndLesley, 10 years ago

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   Hi,
   I hope someone can advise on my first BIABrew.
   
   I have a couple of recipes in mind, one calls for some hops to be added at 0 minutes (end of boil). I'm assuming these hops would be left in during cooling, and strained out before moving the wort into the fermenting vessel. I'm a bit confused by this, as there is no timescale quoted for the cooling; if I chill it could take 30minutes or so, but if I leave it to cool naturally it could take hours. Am I right that the hops need to be removed...

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   [EDIT: Replies to the this post should be made in this thread .]
   
   Notes for Intermediate/Advanced Brewers or BIABacus Users
   Rick, as mentioned, very nice use of the BIABacus in getting around the lack of info in the Bombay IPA recipe :thumbs:. I started writing the below as though I was talking to S&L but most of the stuff below is intermediate or advanced.
   
   S&L, ploease ignore the below. Rick and others, I'll try and do some edits below so it flows a bit better. Hope it reads okay for...
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   Last post by PistolPatch
   10 years ago
5. Hops and no-chill

   5 Replies 7550 Views

   First post by Homemade, 10 years ago

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   Hi
   
   I have been reading and listening about how no chilling might affect hop additions, in particular the effect on bittering. However much of what I have uncovered seems to concentrate on aroma and I am more interested in bittering.
   
   My starting point is a comment made to me that when no chilling you need to reduce or recalculate your hop additions as they continue to isomerise while the wort is chilling in the cube and presumably, as it takes along time to cool this will increase the...

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   Thks heaps BB much appreciated.
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   Last post by Homemade
   10 years ago
6. Hop Stand / Whirlpool Hopping

   2 Replies 6945 Views

   First post by joshua, 11 years ago

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   Good Day All, If your Slow at No-chill or a bit Slower at Whirlpooling and Chilling, you may want to try Hop Standing.
   
   See
   
   Or A good Forum Read at
   
   And a LONG forum read at
   
   Have Fun!

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   MS, The Current Belief is From Flame out to 175F you will have 20%-25% utilization, and some have said another 15% down to 160F. But this is only the Bitterness utilization.
   
   Some say the Aroma is strong above 140F, so keep the Lid ON until you CF chill, or transfer to the No-Chill Cube!!
   
   Ps. The Flavor comes out at flame out and boils off, but, if you can wait until 194F, the Flavor gets stonger until 153F, so you may want to check the Bitterness AND Flavor(a teaspoon at a time) every 10-15...
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   Last post by joshua
   11 years ago
7. 10, 5, 0 min additions straight into the cube

   4 Replies 12178 Views

   First post by Natdene, 11 years ago

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   Hi there,
   
   Has anyone added the 10, 5 and 0 min additions straight into the cube and then filled with the hot wort? Do you think it would make it to bitter or to much of a hop blast? The recipe I was looking at has 30g of cascade at each addition (so 90g in a hop sock and bang it into the cube) I am looking for a more hopper flavour. It's a black IPA

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   i've done it. it's fine
   4 Replies
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   Last post by shibolet
   11 years ago
8. First wort hopping test

   22 Replies 22200 Views

   First post by novaris, 11 years ago

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   I recently completed the first of what I hope will be a few trials on the effect of FWH. I wanted to see if the idea of adding the hops to the wort and leaving it while sparging and pre boil makes a taste difference.
   
   Since BIAB does not do a sparge I decided to leave the hops in wort at 65c for 40 minutes in order to simulate the sparge.
   
   Tests were done in 2 1L batches and fermented in 2L milk containers.
   To simplify things for my first test I used a wort made from Light Dry Malt and split it...

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   Quick question please.
   Just starting this. I don’t want to do a mashout as I would have to cool the wort again back to mashing temperature to do the FWH. I normally do a mashout.
   Will not doing a mashout change the beer much/at all?
   22 Replies
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   Last post by GuingesRock
   11 years ago
9. Aroma hops when no chilling

   27 Replies 28975 Views

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   First post by Kingy, 12 years ago

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   Been playing around a bit lately in regards to hop schedule when no chilling. The 20 min later rule seems to be working wonderfully. But I'm having trouble working out aroma addition.
   Here's my recipe and hop schedule
   
   American pale ale
   Pilsner 4.5 kg
   Wheat malt 0.660
   Cara hell 0.160
   
   Hops
   15g Magnum @ 70min
   
   Cascade 10gm @0min
   Tettnang 5th @0min
   
   I usually wait for everything to settle 5 mins
   Then whirlpool and wait another 5 mins before no chilling to reduce trub.
   
   My aroma hops are
   13 gm...

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   Phew! Thanks josh and mally. I was a bit worried I had done a totally confusing post. Glad to hear it was just long - lol!
   
   So, I wonder what Kingy is going to do? :)
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   Last post by PistolPatch
   11 years ago
10. Another way to add late hops to No-Chills.

    5 Replies 11064 Views

    First post by Beachbum, 13 years ago

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    I no chill in a cube - one disadvantage is that late hop additions can end up a bit muted as the wort temperature can remain very hot for a lot longer. So what I have started to do is (thanks to argon on AHB forum:)
    
    Nochill as usual but do not do any 10 minute or flame out additions.
    Chill the cube down to really cold in the fridge (I do it in two stages - overnight on the floor then into the fridge the next morning to avoid the fridge going WTF - no way dude
    Pour three litres of wort into...

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    i've created a guide here for anyone that's interested in this method.
    cheers
    :)
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    Last post by argon5000
    13 years ago