· hot water, say putting the hops into the coffee hopper and making a pot of hop coffee would extract unwanted bitterness. The wort going into the fermenter tastes promising, … · using the clean, neutral flavored magnum as the bittering hop means no clashing of flavor; Tried looking at handbooks, but. Thanks for that tip. · having a problem with my hops, the leaves have been losing color and turning brown at the edges and look like they are burnt almost. · that hop is not typical for the style, but i used it in my first ever batch because it was all i could get at my lhbs. Latitude 31 degrees is a bit out of the normal ecological range for hops. · with a hop stand, the wort is chilled to a temperature in the recipe, the hops are added, the temperature is maintained for the recipe stated amount of time, then cool down continues. This is an interesting idea and i need to research it. It turned out very well, so i had no qualms about adding it again. 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. · as the title states, whats your favorite pairing with motueka? However, with the cold brewing process wed extract the desired hop essence we seek. I dont have the equipment to do whirlpool hop additions. · i dry hop based on time v. Does this look like disease, nutrients, too little water or too much water or possibly just hot temperatures affecting the hops? · hop geneticist al haunold on growing hops in s. Its a black ipa, really probably more like a hoppy dark ale, as its not as bitter or as dry as it should be. · i’d recommend shifting the 60 min generic bittering hop to 5 min and use a flavor/aroma hop (1-2 oz depending on aa and whirlpool extraction rate on your system, basically targeting 10 ibu in boil and 30 ibu in whirlpool for ipa abv range). I just used it for the first time. It is the daylength rather than the temperature, the latter could be overcome with sufficient watering (drip irrigation should work fine). And reducing the amount of the simcoe additions for flavoring and dry hopping should eliminate the grassy finish. · i generally end up leaving my dry hop additions in for a week. If im dhing for 3, 5 or 7 days, and need the fermenter or fermentation chamber for the next beer, drives my decision more than temp. But im loving the aroma for this hop! I try to time it out where theres still some fermentation taking place to minimize some of the oxygen. Since glacier is another fairly neutral flavored hop, it could be worked into the mix without impacting the flavor.
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· hot water, say putting the hops into the coffee hopper and making a pot of hop coffee would extract unwanted bitterness. The wort going...
