Link Posted: Wed Jul 31, 2013 5:58 pm Post subject:
This looks like a great recipe. I'm brewing this week, so will use this, but change it up as you are thinking by using FWH, late addition, and dry. The LHA at 1 minute to tame some of the grassy flavors. I am set up for 5-6 gallon batches so will use around 6 to 7 ounces of hops. Of the two yeasts you used, which one accented the hops and less malt?
Joined: 04 May 2014 Posts: 172 Location: hudson valley, NY
Link Posted: Sat Nov 15, 2014 3:43 am Post subject:
Kal, Do you have any further experience with hop stands? Do you think they are better at maximizing hop character than other methods? Lately, I've been wondering what is the best practice to maximize hop character. Is there a magical time to add the hops at the end of the boil? Maybe the taste buds become overwhelmed with hoppiness, and it all balances out at some point? Also, the quality of the hops has to be super important as well. I KNOW that dry hopping is critical to getting that super rich resiny hop character from experience. Have you tried just doing a dry-hop bomb beer without much in the way of boil hops?
Joined: 12 Dec 2010 Posts: 10493 Location: Ottawa, Canada
Drinking: German Lager, Electric Creamsicle, London Pride, Kolsch, German Pils, Belgian Dubbel, Russian Imperial Stout, Black Butte Porter
Working on: Weizen, Belgian Quad, Belgian IPA
Link Posted: Sat Nov 15, 2014 3:27 pm Post subject:
I haven't done a ton of experimentation with hop stands - most of my beers in the last year have been repeats of existing recipes and a few new clones that didn't call for stands. Not sure there's any magical "do this one thing and it'll be best" solution.
Joined: 10 Jun 2011 Posts: 3 Location: Chicago (South Suburbs)
Link Posted: Mon Feb 23, 2015 6:55 pm Post subject: Hopstand
I found your whole adventure to be very interesting. Thanks. I was wondering. Since hop oil isomerization is almost zero below 175F, why not take care of the bittering with a small hop addition during the boil so the IBU's can be easily calculated. Then cool the wort to 175, add the hopstand/whirlpool hops and hold the 175 for the duration of the stand? Any additional bittering should be minimal and you could still enjoy the flavor/aroma benefits.
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