Tagged Questions
4
votes
2answers
656 views
Will Dry Hopping Add Bitterness?
The prevailing wisdom seems to be that dry hopping is for aroma only, and effects on flavor are assumed to be a matter of perception. (i.e. smell affects taste)
However, while attempting to "fix" a ...
9
votes
1answer
2k views
Hop burst technique & bitterness calculation
A friend asked me the other day what the "hop burst" technique was and how to calculate the amount of hops required in a recipe. I made some vague statements about late addition of hops and left it at ...
5
votes
5answers
908 views
Effect of boil size on IBUs
I have the following recipe on beercalculus:
http://hopville.com/recipe/551364/belgian-pale-ale-recipes/wedding-belgian-ipa-2011-03-06-version
beercalculus (along with most IBU calculators), ask for ...
6
votes
3answers
647 views
Not using bittering hops
Has anyone brewed without using any bittering hops? Are there any consequences to doing this?
Edit: I ask because I want to brew a style that's not normally very bitter (weizen), but give it a ...
3
votes
2answers
1k views
IBU rate of Sierra Nevada's “torpedo”?
I am preparing to start a season of working up a solid, reasonably priced All grain American Ale on the brink of a high gravity beer. Sierra Nevada's Torpedo balances sweet malt nicely against a hop ...
4
votes
1answer
226 views
Using hops after fermentation
Let's say you have already put your beer into your fermenter and you decide its taste is not hoppy enough. So you start out to add some more hops into it. One way to dry hop, but I will not expand ...
2
votes
1answer
445 views
Columbus and Centennial hops
How do Columbus and Centential hops differ?
I have used them both in the past and usually in combination. But I may purchase one over the other in bulk soon.
Which one of these comes out less harsh ...
4
votes
1answer
348 views
First Wort Hopping (or FWH)
What is First Wort Hopping (FWH) and how best can it be replicated in extract brewing?
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?
