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What are the differences among Flameout, Whirlpool and hopstand when . . . People use the terms differently To me, flameout hops are added immediately as heat is cut, and the wort chilled immediately as a whole (as in either an immersion chiller or a recirced heatex or CFC) Whirlpool hops are added shortly after heat is cut, while still barely sub-boil, and allowed to steep while the wort is spun and allowed to settle
Anyone Growing hops in Kentucky?? - Homebrew Talk Just looking to see if anyone is having success growing hops in Kentucky My friend is looking to plant 6 acres, his soil report was good and he is inside
Hops for a Vienna lager - Homebrew Talk Im getting ready to do my first All-Grain, which is going to be a vienna lager So far the recipie is looking like this 8 lbs vienna malt 1 lb munich malt 5 lb meladonin Yeast is WLP830 but Im not sure on the hops of hops schedule to be in style it should be 18-30 IBU
Hop Growing in Pennsylvania - Homebrew Talk Historically, the first area to see large-scale commercial hops farming was upstate NY, in the Hudson River valley and west Before that, settlers found hops growing wild and used them if hops imported from Europe were unavailable That is to say that yes, hops can grow in the Mid-Atlantic states quite well As well as the Willamette valley? Nope
Hop Varieties for Pilsners - Homebrew Talk The noble hops are Hallertau, Saaz, Tettnang, and Spalt Saaz, Tettnang, and Spalt are all genetically the same but grown in different regions so have very slight different characteristics My favorite noble hop for Pilsners is Tettnang Then I love the floral flavor of Hallertau that melds into the beer
Hops suggestion for American Wheat - Homebrew Talk Stick with noble hops: Tettnanger, Hallertauer, Spalter, or Saaz Wheat beers generally don't call for much bitterness and you want the grainy character of the wheat to come through with little bitterness and just a little noticeable, yet subtle hop flavor and aroma in the American version
Hop Pairings: What goes good with Simcoe? - Homebrew Talk So, how would you change the hops ingredients in this recipe in order to get a more traditional hop bitterness in the finish without spoiling that fantastic Simcoe flavor and aroma?
Bittering hops - Homebrew Talk Since hops used for bittering (boiled for 60 min+) leave no flavor or aroma why do so many recipes call for different types of bittering hops? Why not just
Rice Lager Hop | Homebrew Talk - Beer, Wine, Mead, Cider Brewing . . . Ultra is like a Hallertauer Mittelfrüh combined with Saaz Spicy AND noble characteristics Sorachi is just a girlie hop compared to it Most Japanese traditional lagers follow the Budvar way of Saaz hops But you DID say rice lager, not Japanese rice lager IMO any lager that's lightened with rice needs a spicy traditional, noble type hop -yen and yang Since Ultra is considered a aroma hop