ThatsGoodHead

Recipes 

I grind my hop pellets in an old school coffee grinder....The hops stay somewhat suspended, but if you give the carboy a bump once a day for a couple days you can watch the hop particles fall beautifully. Cover racking cane with a filter of choice, great hop flavor and aroma is sure to follow. I must say, I like the idea of adding hops in the keg, I will be trying that to. Cheers

etrain666

Recipes 

^This is a great technique for getting more hope aroma and flavor. I actually will skip all hop additions (except for bitter) and then pitch hops right after the boil, no cooling. The extra heat seems to add more flavor, if thats what you are looking for. If you listen to a lot of brewers talk, they say their IPAs have all of their flavor and aroma added in whirlpool, which is pretty much the same thing as the steep.

grathan

Recipes 

I was reading DFH extreme brewing book yesterday. The Russian River guy said they use between 0.5-1.5oz per gallon. So there is certainly room for a couple more oz there, if you like their beers.

tagz

Recipes 

You might consider dry hopping in the primary. I've been battling a similar issue with my hoppy beers. I've been attacking it from all angles and it seems like oxidation is the most likely culprit. It muddles the hop flavor no matter how many ounces you add. My last batch I skipped dry hopping altogether and I seemed to get a much cleaner hop flavor. Next batch ill dry hop in primary. People will tell you that using a secondary wont cause that much oxidation, but my experience is different. Perhaps I'm just sensitive to oxidation... I can't stand old, stale hoppy beers... But it might be something to look into.

brick_haus

Recipes 

Great thread, albeit confusing with so many different "facts".

leginx

Recipes 

Portland water is very low in minerals. Usually for an IPA you want to spike the sulphates to 50-150 ppm. I'm from Seattle and have a very similar profile. Sulphates at 0-5 ppm. Granted you should still have something coming through when dryhopping. I would check the quality of the hops or your technique. Oxidation, mentioned a few threads back, could be a good culprit.

leginx

Recipes 

Portland water is very low in minerals. Usually for an IPA you want to spike the sulphates to 50-150 ppm. I'm from Seattle and have a very similar profile. Sulphates at 0-5 ppm. Granted you should still have something coming through when dryhopping. I would check the quality of the hops or your brewing technique. Oxidation, mentioned a few threads back, could be a good culprit.

jfrank85

Recipes 

The ratio of sulphate to chloride is what youre looking for. Anything up to 9:1 is acceptable with that being the absolute highest you would want to go. I like to do around 6:1 in my IPA's but thats just how I like them.

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B's Best Code Brown Ale
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SC_Ryan

Recipes 

I disagree. Sulphate adds a sharpness to your bitter, it has no affect on hop flavor or aroma. I brew with ZERO sulphate in my beers and have terrific aroma and flavor in my hoppy beers. Some people prefer the bite of sulphate but I find beers without it (especially highly bitter beers) to be more pleasant.

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Oh no! Bitter beer face!!!

jfrank85

Recipes 

I was merely commenting on the quote about sulphate numbers, not it's correlation to aroma or flavor.

__________________
Fermenting:
B's Best Code Brown Ale
Nippy Nipples RIS