Wet hop help

Post #1 made 2 years ago
I have an IPA in the fermenter that should be ready for dry (wet) hopping about the same time my first-year Centennial crop is ready for harvesting.

Any advice on wet hopping? Amounts? Schedule?
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Post #2 made 2 years ago
My advice would be to dry those hops and use them for dry hopping your next brew. My reasoning? The typical rule of thumb for using wet hops is to use 5 times the amount that you would normally use of dry hops/pellets/plug (to account for the moisture content in the fresh hops). Using this amount of hops for dry hopping is probably going to take up a LOT of room in your fermenter, will soak up a lot of beer that you are not going to get back, prove to be a nightmare separating the finished beer from all that plant matter, and result in a very "grassy" or vegetative taste in the final product.

---Todd
WWBBD?
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Post #3 made 2 years ago
Hey Todd, I had a similar question at the bottom of this thread here:
viewtopic.php?f=152&t=2556&p=49864#p49864

If you or anyone has more info, much appreciated. I know that fresh hop can be a viable product, just not exactly how to use them... I thought they might be added at the end of the boil, not in the fermenter. (???)
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