9
votes
Accepted
Can beer done without hops?
Generally, a beer created without the use of hops is called a 'gruit' or 'grut'. 'Gruit' (or 'grut') can also be the term used for the mixture of spices working as a bittering agent in the beer.
Some ...
- 822
9
votes
What hops are a little less bitter than Warrior?
Could you use less hops, or add them 10 minutes later in the boil? There are lots of hops that are less bitter (weight for weight), but whether they are a good fit depends upon the recipe.
Sorry this ...
- 27k
9
votes
Accepted
Question about Citra hops
I happened to have "The homebrewer's companion" on my desk when I read your question, so I quickly checked in it, and it says the following:
Recently the German Society of Hop Research has ...
- 148
8
votes
What if I accidentally boiled for 90 minutes?
Absolutely not a problem. You will gain just a bit of extra bitterness by boiling longer, but so little that I doubt you could notice it.
- 33.3k
8
votes
Accepted
What is a hop bill?
The term "Bill": be it grain or hops is simply the list of that type of ingredient, weight and time or stage schedule and how it's applied to the recipe.
Sample:
2oz Galaxy FWH
( weight, ingredient, ...
- 18.4k
7
votes
What hop will give me grapefruit-like aroma?
Citra is a good bet for grapefruit aromas. Check this link for a nice tool to help with hopping your beers
https://www.hopunion.com/aroma-wheel/
- 680
7
votes
Accepted
Why are hops added at different times during boiling?
Alpha acids, pleasant bitterness you want in your beer, are in inactive form in hops. They need to be isomerized to taste the way it should. This takes time and temperature, around an hour of boil to ...
- 3,706
7
votes
Accepted
Are hops fermentable by beer yeast?
Interestingly, I found a presentation by Thomas H. Shellhammer, professor of fermentation science at OSU, that shows the composition of a typical hop cone:
Cellulose and Lignin: 40-50%
Protein: 15%
...
- 383
7
votes
Accepted
Inserting Amarillo hops after fermentation
What they're referring to is a process called "dry hopping", which is used to promote hop aroma and flavor in the beer. It's very common and has been in use for hundreds of years. You don't need to ...
- 33.3k
7
votes
Accepted
Names for when you use hops
From Brewtarget (brewing software):
Mash hopping: adding hop in the mash
First wort: adding hop in the boiling kettle and then lautering the wort in the kettle
Boil: Adding hop when the wort boils, ...
- 3,565
7
votes
Beer Brewing: How do I dry fresh hops?
According to the American homebrewer's association, there are 3 main techniques to dry out your hops:
Food dehydrator
Using a food dehydrator is the easiest way to dry out your hops as it ensures ...
- 799
6
votes
Will Dry Hopping Add Bitterness?
I've had bitter hop flavor come from dry hopping as well.
The quoted text from the OP makes sense to me:
Dry hopping is essentially creating a tincture. Don't believe me? Drop 3 grams of a high alpha ...
- 61
6
votes
Identifying mystery hops
Even if you can't identify the strain, you can try using the cones to brew test batches, to see if it's any good as bittering hops, aroma or flavor. I did this with a batch of random "ornamental" hops,...
- 159
6
votes
How to approach unknown hops?
Something I've read somewhere and tried myself with a degree of success is this technique:
Go out and buy a six pack of the most bland beer you know of in whatever style you desire (I've used But ...
- 161
6
votes
Accepted
Hop material in primary
You've made your bed of hops, now lay in it.
Now is not the time to be messing about in your fermenter. Or, frankly, opening it up to take pictures of it. The beer is very susceptible to infection ...
- 3,030
6
votes
Accepted
Keeping the grain ... While boiling. Is that bad?
Raising the mash above 78 C generally runs the risk of extracting polyphenols, which will add astringency to your beer.
Additionally you'll extract other compounds that will make having a clear ...
- 608
6
votes
Accepted
"FV" abbreviation in BrewDog recipe
Apparently it means to add to Fermentation Vessel as you noted.
https://www.brewdog.com/lowdown/blog/diy-dog
I'm guessing it means in the primary, as most dry hops are in secondary.
This would be ...
- 18.4k
5
votes
Do I need additional equipment for kits with hops?
A very simple thing you might try, which doesn't require any further equipment at all, is "dry hopping". Depending on what you meant by your first beer not being "hoppy" enough, dry hopping might be ...
- 2,819
5
votes
Accepted
How many times can you re-use a hop bag?
The color is just from the oils of the hops, likely discolored further from extended use and boiling. You sanitizing it by boiling it will kill off most unwanted bacteria from settling in.
If you're ...
- 5,954
5
votes
Accepted
What is the purpose of adding hops BEFORE the hop schedule?
It just so happens that Waldo Lake Amber is my recipe. I designed that kit for NB. The technique is called First Wort Hopping and produces increased hop flavor and a smooth, mellow bitterness. ...
- 33.3k
5
votes
Accepted
Testing bitterness during boil
Bitterness is not linear throughout the boil, so you cannot assume that it will be twice as bitter after 60 minutes vs. 30 minutes. I'm also not sure that you're going to get a great sense of the ...
- 10.1k
5
votes
Identifying mystery hops
I've spoken with hop growers and wholesalers about this before, and short of a DNA analysis there is almost no way to know for certain. You can make a rough guess based on the appearance of the hops ...
- 33.3k
5
votes
Accepted
Airlock not bubbling
If you didn't pitch yeast from an actively fermenting starter, 24 hours is a perfectly reasonable lag time. But if you really are seeing a thick kräusen atop your beer, it sounds like there's just a ...
- 6,377
5
votes
Accepted
Is there such a thing as hop terroir?
There absolutely is a difference. You can see it in the natural variability of hop crops from year to year. Growing conditions (moisture, soil composition, nitrogen, sun, pests) can all have a great ...
- 6,377
5
votes
How to approach unknown hops?
Make a tea with the hops (boil a few "cones" in 500 ml water for 15 minutes) and let the tea cool. Then add to a lightly flavoured beer in small amounts until the hops take center stage.
This will ...
- 2,446
5
votes
Accepted
Rapidly moving particles during fermentation?
This is a totally normal active fermentation. It won't be flocculated yeast at this point, so much as break protein and hop material.
- 10.1k
5
votes
Accepted
Leaving hops out freezer for an hour
No you won't notice a difference.
While alpha acids and precious volitiles fade with age and air exposure. You won't register any difference with the limited time you're talking about. I would wrap ...
- 18.4k
5
votes
Are hops fermentable by beer yeast?
While hops may have a very small amount of sugars in them, it's not enough to make any discernible difference in your beer. However, they do appear to have diastatic power which could slightly affect ...
- 33.3k
5
votes
Build up around top inner rim of fermenting bucket?
Most probably, it's some hops residue. The krausen must have caused it, and in any case it's not touching the wort so I would not worry about it.
- 4,736
5
votes
Accepted
Removing the hops after the boil when no chilling
No chill, slow chill = more IBU from late hop additions
No chill concerns for hops is late additions will continue to isomerize until below 175°F.
Removing the hops will help, but any alpha acids ...
- 18.4k
Only top scored, non community-wiki answers of a minimum length are eligible