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Old 03-02-2008, 09:58 PM   #1
brewjacket
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Default Short on Hops

So I was assembling my ingredients for an orange flavored Belgian Wit beer and have come up short on hops. It calls for 1 oz of Hallertauer for bittering and then 1/2 oz of Hallertauer for flavor (last 15) and 1/2 oz of Hallertauer for aroma (last 5). I only have (readily) available 1 oz. If I don't do the finishing part, how adversely will this affect the beer. Is it worth reducing the bittering hops a little and then using the left overs for finishing or should I just skip it. Is dry hopping during secondary fermenting a possibility if I had some hops mailed in over the next few days?

On another note, since I have your attention my LHBS dude told me to secondary ferment for 8-9 days. Would 14-16 days cause a problem? Thanks!

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Old 03-02-2008, 10:08 PM   #2
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Dry hopping is certainly possible. I'll let more of a hop expert answer in detail.

I ALWAYS keep my beer in secondary for at least a couple weeks. Usually it ends up being more than that. It makes your beer taste better!

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Old 03-02-2008, 10:09 PM   #3
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Yeah, its going to effect the flavor but you gotta do what you gotta do... just use 1/2oz for bittering and 1/2oz for aroma and chalk it up to the hops shortage.

And I usually leave mine in the primary for 7~10 days and then secondary for 14~20 days with no ill effects - you should be fine as long as there is no infection or sanitation issues...

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Old 03-02-2008, 10:21 PM   #4
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You can boil the bittering hops for 90 mins instead of 60 mins. It will get you closer to the bitterness intended. You could do the 1/2 oz boiling(90 min), 1/2 oz flavor(15 min), and dry hop at 2nd.

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Old 03-03-2008, 07:44 PM   #5
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I would be much more concerened with getting the proper sweet/bitter balance in a wit than hop aroma or flavor. A sweet wit just does not sound very nice. I would stick with the 1 oz for bittering and pass on the later additions.

If you have anything else for bittering, you could use that and save your Hallertauer for later additions.


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