Cape Town City Sightseeing Hop On Hop Off Bus Tour Sightseeing Hot 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. Using the clean, neutral flavored magnum as the bittering hop means no clashing of flavor; and reducing the amount of the simcoe additions for flavoring and dry hopping should eliminate the grassy finish. 509inc: since glacier is another fairly neutral flavored hop, it could be worked into the mix without impacting the flavor. thanks for that tip.
City Sightseeing Cape Town Hop On Hop Off Bus Tour Hi everyone, what are some of the best hops people have used for neipas? i did one recently where i used mosiac, citra, galaxy and el dorado. i dry hopped for 5 days with 12.5grams per litre. i added some citra at 5mins during the boil and then all four of the hops at flamout. i was pretty. Hop geneticist al haunold on growing hops in s. texas. latitude 31 degrees is a bit out of the normal ecological range for hops. it is the daylength rather than the temperature, the latter could be overcome with sufficient watering (drip irrigation should work fine). I dry hop based on time v. temp. if i'm dh'ing for 3, 5 or 7 days, and need the fermenter or fermentation chamber for the next beer, drives my decision more than temp. Hi there first time poster! i'm trying to figure out the best way of dry hopping in a grainfather gf30 conical fermenter (with dual valve tap) while minimising oxygen exposure. so far i've just opened the fermenter and lobbed hops in a few days before fermentation ends, which has worked fine.
City Sightseeing Cape Town Hop On Hop Off Bus Tour I dry hop based on time v. temp. if i'm dh'ing for 3, 5 or 7 days, and need the fermenter or fermentation chamber for the next beer, drives my decision more than temp. Hi there first time poster! i'm trying to figure out the best way of dry hopping in a grainfather gf30 conical fermenter (with dual valve tap) while minimising oxygen exposure. so far i've just opened the fermenter and lobbed hops in a few days before fermentation ends, which has worked fine. As long as the hop pellets remain dry and intact i can't see much aroma being stripped from them. both of these arguments make intuitive sense to me, which is why i feel uncertain! hoping to hear more from people with either a lot of experience with different dry hopping strategies or else very detailed knowledge of hop biochemistry. Second question is about hop tea. can i make a small batch of hop tea with the same amount of hops as the normal recipe, using about 1 3 to 1 2 gallon of hop tea for a 3 gallon batch? in other words, can i just boil or steep a small amount of water or does it need to be a big vat of water to extract a good amount from the hops?. 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. In the saisons i've brewed over the years, i've found that noble hops, such as hallertau and sterling (sub for saaz) work quite well. i've also used east kent goldings numerous times, which also worked well. a couple suggestions: keep the hop character (bittering flavor aroma) restrained, as too much hop character can take away from the saison y character of the yeast. for example, for a.
City Sightseeing Cape Town Hop On Hop Off Bus Tour As long as the hop pellets remain dry and intact i can't see much aroma being stripped from them. both of these arguments make intuitive sense to me, which is why i feel uncertain! hoping to hear more from people with either a lot of experience with different dry hopping strategies or else very detailed knowledge of hop biochemistry. Second question is about hop tea. can i make a small batch of hop tea with the same amount of hops as the normal recipe, using about 1 3 to 1 2 gallon of hop tea for a 3 gallon batch? in other words, can i just boil or steep a small amount of water or does it need to be a big vat of water to extract a good amount from the hops?. 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. In the saisons i've brewed over the years, i've found that noble hops, such as hallertau and sterling (sub for saaz) work quite well. i've also used east kent goldings numerous times, which also worked well. a couple suggestions: keep the hop character (bittering flavor aroma) restrained, as too much hop character can take away from the saison y character of the yeast. for example, for a.
City Sightseeing Cape Town Hop On Hop Off Bus Tour 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. In the saisons i've brewed over the years, i've found that noble hops, such as hallertau and sterling (sub for saaz) work quite well. i've also used east kent goldings numerous times, which also worked well. a couple suggestions: keep the hop character (bittering flavor aroma) restrained, as too much hop character can take away from the saison y character of the yeast. for example, for a.
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