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Home Brew Forums > Home Brewing Beer > General Techniques > Any Disadvantages in using the 'Hop Tea' Technique?
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Old 10-02-2010, 02:27 AM   #31
beerisgood
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I am considering a hop tea to balance a beer that finished too sweet. I have some US Magnum. Say I wanted to add 5 IBUs to a 5 gallon keg. How would I determine how to make the tea?

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Old 10-02-2010, 04:02 AM   #32
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I did this about a year ago with a christmas ale. I boiled some hops (I just used the 'feel' method, I felt how much I should use and added that much) in a french press for 60 minutes then added the water directly to the keg. It had the desired effect, the beer lost its cloying sweetness and regained it's balance, now if I could just figure out how to do the same thing with myself I could probably makes something of myself someday.

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Old 10-02-2010, 04:19 AM   #33
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I found this equation Grams needed = (2 IBU x 23 litres x 10) / (5% alpha x 10% utilisation) @ http://www.absolutehomebrew.com.au/?page_id=28

The website gives all the details. I'll try it if the champagne yeast doesn't get my SG down enough.

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