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- Dry Hopping - optimal time? - Homebrew Talk
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
- Hopback 101 | Homebrew Talk - Beer, Wine, Mead, Cider Brewing . . .
A hopback, used in the brewing of beer, is a sealed chamber that is inserted in between the brewing kettle and counter-flow wort chiller Hops are added to the chamber, the hot wort from the kettle is run through it, and then immediately cooled in the wort chiller before entering the fermentation chamber It facilitates maximum retention of volatile hop aroma compounds that would normally be
- What are the differences among Flameout, Whirlpool and hopstand when . . .
When the boiling is finished, there are three terms explain different ways of adding hops: Flameout, Whirlpool and hopstand What are the differences among them in terms of how to conduct and the purposes Thank you very much :)
- Hop Pairings: What goes good with Simcoe? - Homebrew Talk
Using the clean, neutral flavored Magnum as the bittering hop means no clashing of flavor; And reducing the amount of the Simcoe additions for flavoring and dry hopping should eliminate the grassy finish 509inc: Since Glacier is another fairly neutral flavored hop, it could be worked into the mix without impacting the flavor Thanks for that tip
- LOB Alternative To Dry Hopping: Making A Hop Tea or DIY Hop Extract . . .
Alpha acids reach their solubility limit, so a hop tea does not add a significant amount of bitterness I've used a tea 3 times so far The flavor is excellent, better than dry hopping in my opinion I boiled around 0 75oz in 300-400mL RO water for 5-10 minutes and then chilled I strained out the hop particles through a hop sock
- Dry hopping temperature - Homebrew Talk
What do people think of the idea that the temperature you dry hop at can impart different flavour characteristics to the beer? Generally my standard dry hop regime is to finish fermentation then cool the beer from around 20C 68F down to 14C 57F and add hops Leave for 3 days and then crash cool
- Timing my Dry Hopping Cold Crashing - Homebrew Talk
Hey all, About to dry-hop a NEIPA I've read that dry hopping for 3-4days produces the wanted benefits while avoiding grassy off-flavors from dry hopping for too long How does cold crashing factor into this? If I dry hop for 4days and then cold crash for 2days, do I risk unwanted flavors
- Dry hopping and the 5 to 7 day rule - Homebrew Talk
The suggestion is to add hops 5-7 days into fermentation, then 5-7 days dry hop time Adding roughly half way through the typical primary fermentation The first 5-7 is to ensure the fermentation has slowed enough that CO2 bubbles won't carry the hops flavor away The 5-7 day dry hop period is to ensure you don't keep the hops in too long, as they may contribute "grassy" off-flavors There is
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