Serve these pancakes with butter and syrup, or up the ante with toppings such as sprinkles, chopped bittersweet chocolate, and sliced or chopped fruit for a perfect breakfast.
Hop geneticist Al Haunold on growing hops in S. Texas. Latitude 31 degrees is a bit out of the normal ecological range for hops. It is the daylength rather than the temperature, the latter could be overcome with sufficient watering (drip irrigation should work fine).
It would seem that Saaz is "the" hop for Czech and American pilsners. I don't have any Saaz on hand and was wondering what else people have used and like in Pilsners. I want to make an example of the Pilsner style but don't necessarily need it to be Czech, American, or german. Ive got a lot of...
- Has anyone had equally good results with something like 3 oz of hops per batch compared to 6 oz? 4. Would hop stands be the same as dry hopping regarding saturation levels? If so, would they still make an impact if the dry hop saturation point has already been reached (or vice versa)?
Most efficient use of hops and the hop stand/dry hop saturation points
I agree that if you are going for a German, Pils, to use German hops (not Saaz, which is more appropriate for a Czech pilsner). I do a lot of German Pilsners, and generally bitter with either Spalt or Tettnang, and a late hop addition (10 min in the boil) of Hallertau. Hallertau is a region, not a hop. I assume you mean Mittelfrüh?
No doubt that the best dry hop done with fresh hops and without oxygen introduction. But how bad is sous-vide magnet dry hopping? Hops sit in the bag completely purged of O2, but still fermentation temperature is around 18-20C for an entire week, if we speak about ale fermentation plan, and hops sit at that high temperature.
I've heard mixed things regarding when to dry hop with respect to cold crashing. Some have suggested that cold crashing after your dry hop will take a sizable chunk of your dry hop out. I've seen others say that is not true, and doing your dry hop after cold crashing simply introduces more haze...
I want to make an IPA with the 4 ounces of galaxy hops that I have but I want to use atleast 1 oz of citra, centennial, cascade, simco, amarillo or warrior. Any thoughts suggestions or advice?
Hi Folk Anyone use the Spectrum hops before? I am thinking about adding the Spectrum in my dry hopping processes for west coast IPA. However, I did have some questions. 1. Does Spectrum can be used for the dip hopping processes...
I love beers with a citrus finish. I have one batch that's almost halfway through fermentation, and another batch that's on it's first day of fermentation. I plan to dry hop Citra for 5-7 days probably, and I wanted to get other Brewers' opinions on how much Citra do you dry hop?
Hop geneticist Al Haunold on growing hops in S. Texas. Latitude 31 degrees is a bit out of the normal ecological range for hops. It is the daylength rather than the temperature, the latter could …
It would seem that Saaz is "the" hop for Czech and American pilsners. I don't have any Saaz on hand and was wondering what else people have used and like in Pilsners. I want to make an …
Hi Folk Anyone use the Spectrum hops before? I am thinking about adding the Spectrum in my dry hopping processes for west coast IPA. However, I did have some questions. 1. Does …
- Has anyone had equally good results with something like 3 oz of hops per batch compared to 6 oz? 4. Would hop stands be the same as dry hopping regarding saturation levels? If …
I want to make an IPA with the 4 ounces of galaxy hops that I have but I want to use atleast 1 oz of citra, centennial, cascade, simco, amarillo or warrior. Any thoughts suggestions or …
I agree that if you are going for a German, Pils, to use German hops (not Saaz, which is more appropriate for a Czech pilsner). I do a lot of German Pilsners, and generally bitter with either …
I've heard mixed things regarding when to dry hop with respect to cold crashing. Some have suggested that cold crashing after your dry hop will take a sizable chunk of your dry hop out. …
Brewed morebeers hop blonde yesterday, all grain for the first time. I think it went okay. My question was on the timing of dry hop additions while pressure fermenting. Recipe states to dry …
I love beers with a citrus finish. I have one batch that's almost halfway through fermentation, and another batch that's on it's first day of fermentation. I plan to dry hop Citra for 5-7 …
Brewed morebeers hop blonde yesterday, all grain for the first time. I think it went okay. My question was on the timing of dry hop additions while pressure fermenting. Recipe states to dry hop in secondary fermentation, 3-5 days. I'm keg fermenting and don't plan on doing a secondary...
I generally end up leaving my dry hop additions in for a week. I try to time it out where theres still some fermentation taking place to minimize some of the oxygen. On my normal work schedule, I tend to brew on thursday/friday, and end up dry hopping on Monday or Tuesday, but unable to package until the following week due to shift rotations.
Now, while "whirlpool hops" means something specific to me, both "flameout" and "hop stand" could include the rotation of a physical whirlpool depending on your equipment configuration (if you recirc through an external chiller and whirlpool arm back into the kettle, or even just a pump/manual stirring in conjunction with an immersion chiller).
Hop bines grow in Alpha Acids from year to year until the plant is split. That means one year a hop like saaz which is normally 3-4% AA might grow to 5% or 7% before the plant is split and the AA reduces back to normal range. What this means for your beer is inconsistency in bittering.