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Old 02-22-2008, 05:16 AM   #31
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Quote:
Originally Posted by ohiobrewtus
Is there something wrong with this?
Not at all, actually after taking dry hopping into account, I have almost reached the same amount, I just wasn't thinking about dry hops at the time.
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Old 02-22-2008, 05:23 AM   #32
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Quote:
Originally Posted by wortmonger
I am building a hop inducer out of a canister filter so I can get the "green" right before my glass. I mean you have to run beer through and let it sit before you start using it, but I have heard this gets the freshest flavor and aroma out there.
I believe that this is similar to what Dogfish Head does with Randall the Enamel Animal. Get Randallized
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Old 02-22-2008, 01:56 PM   #33
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Quote:
Originally Posted by ilikestuff
I believe that this is similar to what Dogfish Head does with Randall the Enamel Animal. Get Randallized
I thought about calling the use of a French Coffee Press for adding hop tea as a "Hot French Randall"
What do you think?
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Old 02-22-2008, 03:22 PM   #34
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LOL, yep sounds like a winner, lol.

That is where I saw the idea DFH.

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Old 04-18-2008, 12:08 AM   #35
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Just wondering if you've tried steeping the hops for a shorter time period. Was there a noticeable addition to the hop character in the beer? More hoppy less bitter?

I've got a batch of blind pig in primary right now. It calls for dry hopping but I was thinking about employing your method instead. Whatever departs the most hoppyness!

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Old 04-18-2008, 10:51 AM   #36
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Man. If ever an idea needed side-by-side experimentation, it's this. Next time I make an APA I'll split the batch in half, and add a French Press of hops to one half, to see what the taste difference is.

Would it make any difference if I added this to the secondary, or to the bottling bucket?

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Old 04-18-2008, 11:26 AM   #37
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I now have a reason to buy a french press. I've been debating whether I drink enough coffee at home for some, but now that's cinched the deal!

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Old 04-18-2008, 12:40 PM   #38
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Quote:
Originally Posted by ilikestuff
Have you seriously thrown a pound of hops into 5gal of beer?
I must be doing something wrong...I only use 1/2 oz (of 6%AAs) in my Hefe Weizens...
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Old 04-18-2008, 02:00 PM   #39
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Quote:
Originally Posted by homebrewer_99
I must be doing something wrong...I only use 1/2 oz (of 6%AAs) in my Hefe Weizens...
Yep, Your doing something wrong, brewing Hefe Weizens instead of IIPAs

This ideal of the French Press Hops sounds like an easier way to get hops flavor and aroma in a beer. Dry hopping is such a pain because I have to use a secondary and I have to be very careful when transfering to avoid the hops matter. With this method I can add the hops flavor directly to bottling bucket, or to the fermenter shortly before bottling.

Craig
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Old 04-19-2008, 11:55 AM   #40
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OK, I've been thinking about this a little more and have been trying to come up with a properly designed experiment to test the effect of the Hot French Randall. First, I thought I'd split a batch of beer and just add a HFR to one half. But then I thought that wouldn't be comparing like with like, as the HFR version would have more hops; regardless of the efficiency of the process, it should taste at least a bit more hoppy than the non-HFR version.

So then I thought a better comparison would be comparing the Hot French Randall with dry-hopping. I thought I'd dry-hop one half of the batch, and add an equal amount of hops via a HFR to the other half. Both halves would therefore receive an equal amount of hops, so any difference between them would be due to the method of adding flavor. That seems like a better plan, though there's still a slight problem in that the HFR half would have extra liquid added via the French Press so the beer would be slightly more dilute; to compensate for this I was thinking of adding a French Press of boiled, cooled water to the dry-hopped batch.

I'm not quite sure whether to dry-hop/add the HFR at the end of primary, or in the secondary. If anyone has any thoughts on this, or any of the above, they'd be greatfully received.

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