kvh

Recipes 

I, for the first time, will be using whole (organically grown) hops in a homebrew. I'm familiar with using pellets, but is there a big difference, weight-wise, between pellets and 'fresh'?

I'm familiar with the fact that pellets are simply crushed fresh hops, but I thought I read somewhere you should add a 'little'more when going with fresh.

thx.
kvh

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Make beer, not bombs.
(...and not bottle bombs either.)
Primary Fermentor - *empty*
Primary Fermentor -

Secondary - Mystery IPA
Secondary -
Bottle Conditioning -
Keg Conditioning -

Draft: - Apfelwein, Belgian-style Dubbel w/ Grains of Paradise
Bottles:(and still in stock): FIRST AG - (I)IPA 4.1.07, PK's Warm Spring Marzen, Summer Cerveza -BANG, PK's Winter Spice II, Espresso Stout, Indiana Pale Ale, PK's Chocolate Bitter II, Porterfield Porter, and New Year's 2006 remnants.

Captain Willard

Recipes 

I recall reading that by weight, you can expect 10-15% more alpha acid utilization with pelletized hops over whole hops. Here's a ton of information you may find useful.

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Primary: Sorachi Saison
Secondary: Maibock
Drinking: Perle Bitter
Drinking: Sorachi IPA
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david_42

Recipes 

I go about 15% more whole hops for bittering, but don't change the flavor or aroma weights.

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kvh

Recipes 

cool.

thanks everyone.
kvh

__________________
Make beer, not bombs.
(...and not bottle bombs either.)
Primary Fermentor - *empty*
Primary Fermentor -

Secondary - Mystery IPA
Secondary -
Bottle Conditioning -
Keg Conditioning -

Draft: - Apfelwein, Belgian-style Dubbel w/ Grains of Paradise
Bottles:(and still in stock): FIRST AG - (I)IPA 4.1.07, PK's Warm Spring Marzen, Summer Cerveza -BANG, PK's Winter Spice II, Espresso Stout, Indiana Pale Ale, PK's Chocolate Bitter II, Porterfield Porter, and New Year's 2006 remnants.

Evan!

Recipes 

According to ProMash, the IBU conversion factor for going from whole to pellet is 1.09; Going from pellet to whole is 0.90.

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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers

.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

flingdingo

Recipes 

I like to use pellets for bittering and whole hops for everything else. The extra bulk of the whole hops, especially on a beer with a large hop bill, makes it harder to decant into the fermenter.

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Beer. It's what's for dinner.

Ivan Lendl

Recipes 

Thats what I do too. Pellets for bitter, flavor, then whole or plugs for knock-out and dry hop. I dont use a conversion factor because I tend to use a lot of hops regardless. I dont think a few ibu's either way is perceptable anyway.

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Primary: empty
Secondary: empty
Bottled: Barbarian IPA
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