|
- 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 - 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
- Making the best, West Coast IPA - Homebrew Talk
Sugar unnecessary with modern hop creep issues? Moderate high bitterness hop charges with additions mostly at 60 minutes in the kettle and whirlpool Whirlpool amounts at ~1oz gal Some brewers “coolpooling” to 80c before whirlpool addition Lupulin enriched pellets used as much as possible for all late kettle additions and in fermenter
- Dry Hopping in a Keg - Homebrew Talk
If you dry hop at room temp then you want to do this for 1-2 weeks max depending on the amount of hops used and the desired effect If you are going more than 1 oz for dry hopping you might not want to use the ss tea ball because the hops will swell up tight in this small space I use sanitized panty hose to hold my dry hops in a keg weighing down this with a few glass beads from Dollar Tree
- Go Buy Some Nectaron - Homebrew Talk
Link Yakima Valley Hops has 2022 Nectaron in stock, as of 5 minutes ago This is a wonderful hop (I have no affiliation with YVH; I just like Nectaron )
- 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
|
|
|