|
- What are the differences among Flameout, Whirlpool and hopstand when . . .
Now, while "whirlpool hops" means something specific to me, both "flameout" and "hop stand" could include the rotation of a physical whirlpool depending on your equipment configuration (if you recirc through an external chiller and whirlpool arm back into the kettle, or even just a pump manual stirring in conjunction with an immersion chiller)
- Hop Pairings: What goes good with Simcoe? - Homebrew Talk
The hopunion databook doesn't list the Palisades variety you mentioned, but one retail source had this description, which also sounds similar to the Simcoe: "Palisades is a new hop variety from the Pacific Northwest It has moderately strong bittering, with a grassy, apricot-like aroma that's often described as 'pretty'
- Dry Hopping : Hops and yeast at the beginning of fermentation . . . . . .
The earliest I've dry hopped is just after peak fermentation Many here have worried that hop aroma pouring out of air locks and blow-off tubes means less aroma (and flavor?) in the beer Given the strong aroma, there's at least some loss, notwithstanding the volatility of oils Some aromatics found in hops apparently have greater volatility than others Perhaps the loss isn't large?
- Dry hopping in a muslin bag or loose in the fermenter? | Homebrew Talk . . .
After 3 days decided to closed pressure transfer to keg and hop pieces clogged the works - I think in the beer line or maybe dip tube going into the keg I don't have cooling coils so I can't cold crash in the conical
- Dry Hopping - optimal time? - Homebrew Talk
I generally end up leaving my dry hop additions in for a week I try to time it out where theres still some fermentation taking place to minimize some of the oxygen On my normal work schedule, I tend to brew on thursday friday, and end up dry hopping on Monday or Tuesday, but unable to package until the following week due to shift rotations
- Hop Stand temperatures and times - Homebrew Talk
Here's the short version: how long should a hop stand be at two hundred degrees? How long at 175? Which is better (or how do the results differ)? One of the things that I'm trying to do this year is stabilize all my processes and then manipulate my beers through ingredients and temperatures
- Complete List of Hop Varieties Hop Cheat Sheet - Homebrew Talk
The Homebrewtalk Wiki obviously has a great page full of hop descriptions for a huge number of varieties, but it's still missing a few, and it's also not the easiest format to print out or click through if you're in a hurry Same with Brew Dudes and Rebel Brewer, which are also great sites
- Hop spider or not? - Homebrew Talk
In my experience the hop spider reduces the hop bitterness and flavor so I usually compensate with around 10% extra in my measurements Even in whirlpooling, I run the whirlpooling arm straight through the spider but I find when I don't use it I get more bang for your buck with your hops
|
|
|