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It depends on how clearly the recipe was written. Typically a zero minute addition means adding hops directly at flame out and then the wort chilling begins. A hop stand would typically mean hops are added, usually post boil, and allowed to sit for a defined time and/or a defined temperature. An example of a hop stand would be "cool wort to 140F, add hops ...


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It is not mentionned anywhere on the web what the dry hop is. If you can buy small hop packs at your local brew store, try buying the smallest amount of Fuggles or East Kent Goldings and then compare the smells. I am suggesting those two hops, since I know they are used in Porters, but it could be any other, like: Glacier, Bullion or Northern Brewer...


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The whole point of a "hop stand" is that below a certain temperature (around 80°C), theoretically very-little/zero bitterness will be extracted from the hops. This process step came about with large brewing equipment, where the wort can remain hot during the possibly lengthy lautering process (where spent grain is removed from wort). Thus a large "zero ...


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Beer-N-BBQ by Larry says hops absorb 0,0033L of wort per gram. I don't know where the value actually comes from though.


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According to the hops book from the great Brewing Elements series, if you store your hops pellets in the freezer in a vacuum bag, it should stay usable for up to three years in general. Loss of alpha acid will occur, but not too much. This is not true for fresh hops, though. I store my hops in a freezer at -16deg C and vacuum it always after use and am ...


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Most varieties will safely store frozen for up to a year if wrapped tightly with low oxygen content. Beyond one year you will likely begin to see some degradation.


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I'm not a professional chemist so I can't recommend any quantitative tests, but you could make a controlled subjective comparison against a package of purchased hops with known alpha acid content. The goal is not an exact number but a relative bitterness. Micro batches of a quart to 1/2 gallon size using either sugar water or a basic light malt extract, use ...


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