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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'
What are the differences among Flameout, Whirlpool and hopstand when . . . With a hop stand, the wort is chilled to a temperature in the recipe, the hops are added, the temperature is maintained for the recipe stated amount of time, then cool down continues I don't have the equipment to do whirlpool hop additions I convert a whirlpool step into a hop stand
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
Best technique or time to add hops for flavor - Homebrew Talk As far as quality hop flavor aroma goes, dry hopping and whirlpool hopstand whatever you want to call it are the best ways to go Whether or not you add bittering hops at the beginning of the boil is up to you (and may be guided by style) For west coast IPAs, I like to get about 30 ibus from a 60 minute addition, and the rest from flameout
Dry Hopping West Coast IPA - Homebrew Talk Hop creep and diacetyl are not issues I have noticed in my beers I seldom take a pre-dry hop gravity reading, but if diacetyl was an issue I would think somebody would have noticed it Maybe I am lucky or maybe something in my process mitigates the issue??
Harsh bitterness from dry hopping - Homebrew Talk I tried dry hopping in 3 of my beer batches recently Before dry hopping, the beer tastes quite nice, hop flavour and bitterness are well balanced, just that I think the aroma can be enhanced a bit more Then I went on throwing dry hops into the secondary fermentator (with head space
Pine Flavored Hops - Homebrew Talk OK, what hop in your opinion has the most PINE like aroma flavor for dry hopping? One of my beer drinking buds wants me to make an IPA with a huge pine nose and flavor aroma I want to sock it to him! I'm used to using Simcoe, Citra, Palisade, Amarillo, CTZ, Horizon and the like mainly for dry
which hops are suitable for english bitter? - Homebrew Talk That hop is not typical for the style, but I used it in my first ever batch because it was all I could get at my LHBS It turned out very well, so I had no qualms about adding it again The wort going into the fermenter tastes promising, it has a lillte bit of spicey bite from the Mt Hood
Dry hopping and the 5 to 7 day rule - Homebrew Talk The suggestion is to add hops 5-7 days into fermentation, then 5-7 days dry hop time Adding roughly half way through the typical primary fermentation The first 5-7 is to ensure the fermentation has slowed enough that CO2 bubbles won't carry the hops flavor away The 5-7 day dry hop period is to ensure you don't keep the hops in too long, as they may contribute "grassy" off-flavors There is
Timing my Dry Hopping Cold Crashing - Homebrew Talk Hey all, About to dry-hop a NEIPA I've read that dry hopping for 3-4days produces the wanted benefits while avoiding grassy off-flavors from dry hopping for too long How does cold crashing factor into this? If I dry hop for 4days and then cold crash for 2days, do I risk unwanted flavors