The alpha-acids tag has no wiki summary.
5
votes
1answer
115 views
Is there a distinction between flavoring (e.g. 30m) and aroma (late) hop additions
Boiling hops reduces the beta acids that are associated with aroma/flavor. Is there any other advantage to a 30 minute hop addition or could you just increase your 60 minute hop addition to achieve ...
1
vote
3answers
80 views
Old homegrown hops
I have been growing and using my own hops for a couple of years now. after harvesting this year I left them out to dry, they have been drying now for a little to long (about two months) they are all ...
3
votes
1answer
147 views
Help with Hop Analysis
I'll try this again. If you grow your own hops, would you pay to have them analyzed? If you have had your hops analyzed, did the analysis help you in subsequent brewing? Was it worth the cost (e.g. ...
3
votes
1answer
133 views
Hop Analysis for Home Brewers - Interest Poll [closed]
My future stepson is growing hops this coming season here in WA state. I'm a chemist and am thinking of doing the hop analysis for him. I'd like to poll you all and see if there is much interest in ...
7
votes
2answers
364 views
What are alpha acids?
Can someone explain what exactly an alpha acid is and why should I care about the alpha acid "rating" on the hops I use.
5
votes
3answers
230 views
Hop Utilization Resource
When substituting hops (both varieties and pellet/plug/whole)in a recipe, I would like to keep IBU as close to the recipe target as possible. However, the best utilization chart I can find is in ...
9
votes
4answers
2k views
Alpha acids vs. beta acids in aging?
Can someone explain the difference in hop bitterness between alpha acids in my wort vs. beta acids bittering during aging? And is it predictable enough to plan for in recipe formulation?
