Hi guys,
I brewed my first batch using the BIABacus & the Amarillo APA recipe. It went really well and is bubbling away in the cupboard as I speak. Thanks for all the hard work you guys put into those!
However, I've just noticed that I accidentally used double the amount of hops suggested by the BIABacus.
Since I haven't done this before, can you tell me what sort of an effect this will have on the end beer? The suggested Tinseth bitterness is 36.2, so I guess I'm looking at double that - 72.4. How bitter is that in real terms? Will I have any enamel left on my teeth?
Thanks,
K.
Post #2 made 11 years ago
I'd say you can never have enough Amarillo !!
Just go with it, you never know it might turn out to be a belter. If it is too hoppy or bitter lay it down for a few weeks and taste it again, hops will fade with time..
I expect that Bob will chip in soon as he is a confirmed Hophead and will probably offer you good money for the whole batch.
Yeasty
Just go with it, you never know it might turn out to be a belter. If it is too hoppy or bitter lay it down for a few weeks and taste it again, hops will fade with time..
I expect that Bob will chip in soon as he is a confirmed Hophead and will probably offer you good money for the whole batch.
Yeasty
Why is everyone talking about "Cheese"
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Post #3 made 11 years ago
Double the hops? Yummm!
---Todd
---Todd
WWBBD?
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Post #5 made 11 years ago
obrienk,
There is such a thing as too high or too low of temperatures for mashing. There is such a thing as too high or too low of fermentation temperatures. Your pH may be off or your boil may not be vigorous enough.
There is NO such thing as too much hops!
Your beer may be a bit more bitter or flavorful? I don't see a problem!
There is such a thing as too high or too low of temperatures for mashing. There is such a thing as too high or too low of fermentation temperatures. Your pH may be off or your boil may not be vigorous enough.
There is NO such thing as too much hops!
Your beer may be a bit more bitter or flavorful? I don't see a problem!
Last edited by BobBrews on 22 Feb 2014, 21:06, edited 2 times in total.
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Post #6 made 11 years ago
Told ya !!BobBrews wrote:There is NO such thing as too much hops!
Last edited by Yeasty on 23 Feb 2014, 02:42, edited 1 time in total.
Why is everyone talking about "Cheese"
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Post #7 made 11 years ago
Hey guys,
Just an update to say the Double Hop Amarillo APA turned out fantastic. I've never tried with the correct amount of hops, but I reckon the hop balance was just right - in fact when I try it again (and I will be trying it again!) I'd like to try my hand at dry hopping to up the aromas a bit.
Thanks for your help and reassurance
K.
Just an update to say the Double Hop Amarillo APA turned out fantastic. I've never tried with the correct amount of hops, but I reckon the hop balance was just right - in fact when I try it again (and I will be trying it again!) I'd like to try my hand at dry hopping to up the aromas a bit.
Thanks for your help and reassurance
K.
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Post #8 made 11 years ago
obrienk,
I am happy for you. Dry hopping is easy. Add them after the beer is about done (two weeks?) *If you are re-using the yeast? You can transfer the beer to a secondary and drop in the hops. No worries about infecting the beer. The alcohol keeps the bacteria at bay. You might see some bubbles? It's OK. The hop pellets provide nucleation area for the C02 to gather and finally bubble up.
Dry hopping provides "punch" to a great beer. If consumed to fresh the beer may seem a bit harsh at first? Give it 2 weeks in the bottle and try a another in a few days. Keep trying regularly. You can get a feel for how the hops fade, mellow and mature. When the beer is finally perfect you will discover you have none left! You have to brew again!
* If you are not reusing the yeast just add them to the primary after the majority of the fermentation is done. The vigorous fermentation will scrub off the aromatics if added while to much fermenting is going on. Cheers!
I am happy for you. Dry hopping is easy. Add them after the beer is about done (two weeks?) *If you are re-using the yeast? You can transfer the beer to a secondary and drop in the hops. No worries about infecting the beer. The alcohol keeps the bacteria at bay. You might see some bubbles? It's OK. The hop pellets provide nucleation area for the C02 to gather and finally bubble up.
Dry hopping provides "punch" to a great beer. If consumed to fresh the beer may seem a bit harsh at first? Give it 2 weeks in the bottle and try a another in a few days. Keep trying regularly. You can get a feel for how the hops fade, mellow and mature. When the beer is finally perfect you will discover you have none left! You have to brew again!
* If you are not reusing the yeast just add them to the primary after the majority of the fermentation is done. The vigorous fermentation will scrub off the aromatics if added while to much fermenting is going on. Cheers!
Last edited by BobBrews on 19 Mar 2014, 20:00, edited 1 time in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
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Post #9 made 11 years ago
I fear that point has already been reachedBobBrews wrote: When the beer is finally perfect you will discover you have none left! You have to brew again!
My bright idea was to make small batches so that I'd have more oportunities to brew/learn. The downside as I have learned is erm....less beer.
I'm not at the point of re-using the yeast just yet, but I'm using leaf hops - apart from a bigger mess, can I use them the same was as you describe when dry-hopping?
Last edited by obrienk on 19 Mar 2014, 20:41, edited 1 time in total.
Post #10 made 11 years ago
obrienk,
You can use them. They float on top and it takes more of them to equal the surface area of the pellets. Otherwise they work OK. I grow some hops of my own for fun and normally use all of the fresh hops in a wet hop beer. Wet hop just means you don't go through the bother of drying the hops first. You just pick them and throw them in the pot.apart from a bigger mess, can I use them the same was as you describe when dry-hopping?
Last edited by BobBrews on 19 Mar 2014, 20:58, edited 1 time in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
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Post #11 made 11 years ago
I should put this in the link section, but I found this blog "Interesting".
What I took away from it, and have tried to good effect is, if you use leaf hops you can blend or liquidise them (chop them up basically) and dry hop them to "potentially" get more aroma from them. I guess the idea is the same in cooking, so why not brewing?
What I took away from it, and have tried to good effect is, if you use leaf hops you can blend or liquidise them (chop them up basically) and dry hop them to "potentially" get more aroma from them. I guess the idea is the same in cooking, so why not brewing?
Last edited by mally on 20 Mar 2014, 03:56, edited 1 time in total.
G B
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
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Post #13 made 10 years ago
Before I posted anything I wanted to check and see if there was any info on fresh hopping (aka wet hopping)...
1) I LOVE early fall when we can get Fresh Hop Pale (wet hop?) at micro brews here in the Pacific Northwest. It is one of my favorite things! Magical time of year, for reasons other than college football...
2) I NEED to produce some good beer ASAP. From almost 20 gallons 3 months ago, almost out...
3) Due to the heat / early summer most crops (including my hops) are a couple weeks ahead, here in Oregon.
4) Plan to brew a large batch of beer this weekend and probably split it between WyEast 1332 (NW Ale yeast - from Hales Ales) and American Ale Yeast 1056 (WLP001) - think it is from Sierra Nevada. Have never brewed with either. All my former American Pale Ales were with WLP051...
Want to use a bunch of my Cascade hops, brewed against the side of my house for this. Perhaps some from last year (boil/bittering) - and will have to estimate Alpha, and remainder new fresh hops, and wIll need to pull off the vine (aroma/flavor). Not talking dry hopping, don't think...not added to fermenter, but adding to the boil. Fresh Hop / Wet Hop - just pulled off the vine. That's my thought. And want to get that nice fresh hopped flavor, if possible...love that stuff. Is there a good rule of thumb on how to do that?
Looks like BobBrews may have the most experience with this...(???) Bob - your advice looks to be "just grab am arm full or two of fresh hops and throw it into the boil..."
No offense Bob, that was not your exact quote; but I am a very exact person... Does anyone have any more info about the process, maybe especially Bob, a way to confirm what I am doing...? And Bob - I'd love to hear from you on this. Looks like you've got more experience with this than anyone else on this forum. Surely you weigh it, or...? But others too, if you have a good grasp...please help. I want to brew this weekend... (And was going to use the APA recipe in the BCS book as a general guideline...). But how do you deal with fresh hops?
Thanks,
Scott
1) I LOVE early fall when we can get Fresh Hop Pale (wet hop?) at micro brews here in the Pacific Northwest. It is one of my favorite things! Magical time of year, for reasons other than college football...
2) I NEED to produce some good beer ASAP. From almost 20 gallons 3 months ago, almost out...
3) Due to the heat / early summer most crops (including my hops) are a couple weeks ahead, here in Oregon.
4) Plan to brew a large batch of beer this weekend and probably split it between WyEast 1332 (NW Ale yeast - from Hales Ales) and American Ale Yeast 1056 (WLP001) - think it is from Sierra Nevada. Have never brewed with either. All my former American Pale Ales were with WLP051...
Want to use a bunch of my Cascade hops, brewed against the side of my house for this. Perhaps some from last year (boil/bittering) - and will have to estimate Alpha, and remainder new fresh hops, and wIll need to pull off the vine (aroma/flavor). Not talking dry hopping, don't think...not added to fermenter, but adding to the boil. Fresh Hop / Wet Hop - just pulled off the vine. That's my thought. And want to get that nice fresh hopped flavor, if possible...love that stuff. Is there a good rule of thumb on how to do that?
Looks like BobBrews may have the most experience with this...(???) Bob - your advice looks to be "just grab am arm full or two of fresh hops and throw it into the boil..."
No offense Bob, that was not your exact quote; but I am a very exact person... Does anyone have any more info about the process, maybe especially Bob, a way to confirm what I am doing...? And Bob - I'd love to hear from you on this. Looks like you've got more experience with this than anyone else on this forum. Surely you weigh it, or...? But others too, if you have a good grasp...please help. I want to brew this weekend... (And was going to use the APA recipe in the BCS book as a general guideline...). But how do you deal with fresh hops?Thanks,
Scott
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Post #14 made 10 years ago
Todd replied to a similar question HERE.
The trouble is, it is mainly assumptions & guesswork.
If you keep records of your guesswork though, you may get better at it?
The trouble is, it is mainly assumptions & guesswork.
If you keep records of your guesswork though, you may get better at it?
Last edited by mally on 11 Aug 2015, 14:51, edited 1 time in total.
G B
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
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- SVA Brewer With Over 100 Brews From Great Britain
-
Post #15 made 10 years ago
Thanks Mally.
Yeah, I had seen Todd's post. Todd said to use 5 times the hops when wet... But also said he didn't like the practice because it soaked up too much water. Better to dry your hops and then dry hop instead...
But when the process is done "properly" (I don't know what that is), it can have a really nice result. I don't know about other areas of the world, but here in the USA's Pacific Northwest (in particular Oregon and Washington), most microbreweries have fresh hop pale ale available for a limited time each fall...like most of September and into October.
If wet hops - which already are full of water - soak up way more water than normal hops, can't wwe get that back out by hanging the bag or squeezing? I'm thinking these should be added at the end of the boil and not added to the fermenter, so could see this is an issue if they soak up lots of water and are added to the fermenter. Maybe that is what Todd was referring to.
Anyway, there has to be a good way to do this... Very popular here. Maybe that is where I have to get my info...?
Yeah, I had seen Todd's post. Todd said to use 5 times the hops when wet... But also said he didn't like the practice because it soaked up too much water. Better to dry your hops and then dry hop instead...
But when the process is done "properly" (I don't know what that is), it can have a really nice result. I don't know about other areas of the world, but here in the USA's Pacific Northwest (in particular Oregon and Washington), most microbreweries have fresh hop pale ale available for a limited time each fall...like most of September and into October.
If wet hops - which already are full of water - soak up way more water than normal hops, can't wwe get that back out by hanging the bag or squeezing? I'm thinking these should be added at the end of the boil and not added to the fermenter, so could see this is an issue if they soak up lots of water and are added to the fermenter. Maybe that is what Todd was referring to.
Anyway, there has to be a good way to do this... Very popular here. Maybe that is where I have to get my info...?
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Post #16 made 10 years ago
Scott,
Brewing beer can be a exact science for you that's fun. Sadly, even if you have the exact ingredients to fulfill the recipe perfectly. The variance in the age, quality and honesty of ingredient packaging and vigor and quality of yeast will add to the mystery and magic of your results. The temperatures and brewing practices you use added to everything else makes brewing a crap-shoot at best. I would "just grab am arm full or two of fresh hops and throw it into the boil...". That works for me.
I am not the type of person that worries about too much except waking up tomorrow? I do however take a fresh hop and drop it into a beer for the smell it wonderful. I used to take a fresh hop cluster and put it behind my ear while drinking but some gay guy hit on me so I don't do that anymore !
Brewing beer can be a exact science for you that's fun. Sadly, even if you have the exact ingredients to fulfill the recipe perfectly. The variance in the age, quality and honesty of ingredient packaging and vigor and quality of yeast will add to the mystery and magic of your results. The temperatures and brewing practices you use added to everything else makes brewing a crap-shoot at best. I would "just grab am arm full or two of fresh hops and throw it into the boil...". That works for me.
I am not the type of person that worries about too much except waking up tomorrow? I do however take a fresh hop and drop it into a beer for the smell it wonderful. I used to take a fresh hop cluster and put it behind my ear while drinking but some gay guy hit on me so I don't do that anymore
!tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
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tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
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Post #17 made 10 years ago
Your response made me laugh!Okay, thanks Bob. Certainly no offense was intended. Doing an Internet search, looks like most home brewers only post about this topic when doing it for the first or second time... A lot less definitive info than normal, but there were some helpful notes. Some mentioned problems (especially grassy flavors) if using fresh hops in fermenter left over 7 days. And I saw lots of others guessing about 5 times the weight of dry hops, depending... I will likely not dry hop unless the wort seems to lack hop flavor coming off the boil, and I could use some of last year's dried hops (in the freezer) if that happens. Looks like you have to just make some educated guesses and hope for the best. Thanks again!
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Post #18 made 10 years ago
Not your type Bob?BobBrews wrote:I used to take a fresh hop cluster and put it behind my ear while drinking but some gay guy hit on me so I don't do that anymore
THIS^^.Scott wrote:Looks like you have to just make some educated guesses and hope for the best. Thanks again!
My hops are just starting to flower, and if I timed it right, and wanted to do a wet hop I would multiply my dry hop rate by five/or..........
My comment about keeping records is that if you added 5X dry hop rate (or something else) and it was grassy or not "hoppy" enough, then the next time you can make adjustments to suit your tastes.BobBrews wrote: "just grab am arm full or two of fresh hops and throw it into the boil...".
Do you visit those microbreweries that wet hop? Is it possible to speak to the head brewer there? You could either try to copy what they do or "trail a blaze"!
I must admit that I am intrigued by wet hopping, as that doesn't seem to be "normal" in the UK (yet). I have the ability to do it, but just don't know what it brings to the party
Last edited by mally on 12 Aug 2015, 02:43, edited 1 time in total.
G B
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
-
- SVA Brewer With Over 100 Brews From Great Britain
-
Post #19 made 10 years ago
When done right, it's a very smooth hop flavor...like hops, and even a lot of hops without a strong hop bite at the end to take away sweetness of the wort. Unique but uniquely good when done right. That's my 15-second take.
Yeah I could probably track a brewer down. I'd say at least 50% have a fresh hopped pale. Not sure if I can do the tracking down and questioning in time for Saturday's brew day... Maybe.
Yeah I could probably track a brewer down. I'd say at least 50% have a fresh hopped pale. Not sure if I can do the tracking down and questioning in time for Saturday's brew day... Maybe.
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Post #20 made 10 years ago
mally,
"Not your type Bob?"
Ha Ha Ha! We used to have our brew club meetings at a brewery and they had hops growing just outside the door. We would pluck a few hops to pop in our beers and kept a few "behind our ear" for later on so we wouldn't miss anything in the meeting. (or a round of beer). The brewery finally kicked us out (after 10 years) because of a few club members caught peeing in the parking lot!
"Not your type Bob?
"Ha Ha Ha! We used to have our brew club meetings at a brewery and they had hops growing just outside the door. We would pluck a few hops to pop in our beers and kept a few "behind our ear" for later on so we wouldn't miss anything in the meeting. (or a round of beer). The brewery finally kicked us out (after 10 years) because of a few club members caught peeing in the parking lot!
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
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Post #21 made 10 years ago
Well I think both of the fresh hop APAs are going to be a success. Was busy picking the hops off the bines (took an hour or so...between 9 and 10pm) and did that while mashing. Left it at 151 deg F and was 143 def F when I came back to it. Ooops. Was supposed to be mashed at 152 deg. And OG wound up being low. 1.047. Was shooting for 1.054. Not sure why so low...
Big batch, max I could do in my 15 gallon pot without holding back water, when finished split into two 4.5 gallon batches into fermenter. Used WyEast 1332 Northwest Ale yeast on one and Wyeast 1056 American Ale yeast on the other. Made starters on each. Both finished really quick, like 6 days... FG at 1.007 - both batches. So that was 5.25% ABV. Surprised here too, as NW is supposed to attenuate less and be sweeter and American ale attenuate more. Identical... Fermentation temp with Am Ale was 68 deg F and NW about 72 deg F (got up to 77.9 F during a hot day...). One fermenter was in new ferm chamber and other garbage can with water.
Not quite fully carbonated at this point, but the NW ale yeast batch is tasting very smooth. Lots of hops but the fresh hops seem to smooth it out. Tastes much like a cask conditioned British pale ale or ESB. American ale yeast batch has more of a hop bite. IPA fans will probably like it. And it will likely mellow out with more time.
Anyway, very thankful to finally have homebrew again... It's been a rough past 3 weeks.
Big batch, max I could do in my 15 gallon pot without holding back water, when finished split into two 4.5 gallon batches into fermenter. Used WyEast 1332 Northwest Ale yeast on one and Wyeast 1056 American Ale yeast on the other. Made starters on each. Both finished really quick, like 6 days... FG at 1.007 - both batches. So that was 5.25% ABV. Surprised here too, as NW is supposed to attenuate less and be sweeter and American ale attenuate more. Identical... Fermentation temp with Am Ale was 68 deg F and NW about 72 deg F (got up to 77.9 F during a hot day...). One fermenter was in new ferm chamber and other garbage can with water.
Not quite fully carbonated at this point, but the NW ale yeast batch is tasting very smooth. Lots of hops but the fresh hops seem to smooth it out. Tastes much like a cask conditioned British pale ale or ESB. American ale yeast batch has more of a hop bite. IPA fans will probably like it. And it will likely mellow out with more time.
Anyway, very thankful to finally have homebrew again... It's been a rough past 3 weeks.
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