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Old 01-31-2013, 05:01 AM   #101
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Originally Posted by wobdee

Thanks, lots of interesting info. What about a Hop Shot? I wonder if this is basically a more potent hop tea?
Lagunitas' Hop Stoopid uses hop extract (according to the bottle label I just read). It's got nice aroma and good flavor, I'd be happy if my latest IPA comes out with the same levels.
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Old 01-31-2013, 05:08 AM   #102
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Great thread! Brewing an IPA this weekend and I'm thinking about lowing my 60min addition, doing 1oz @ 10 and 5, and 3 @ Flameout. Too bad brewing calculators don't adjust your IBU's (even if it's a small amount) for the flameout additions.

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Old 01-31-2013, 08:01 AM   #103
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Quote:
Originally Posted by SilverZero View Post
Lagunitas' Hop Stoopid uses hop extract (according to the bottle label I just read). It's got nice aroma and good flavor, I'd be happy if my latest IPA comes out with the same levels.
Quite a few craft brewers are using hop extract for bittering since it reduces the amount of hop material in the kettle. I don't believe that any of them are using it for late additions since it is essentially pure alpha-acid without any of the oils which contribute flavor or smell. Feel free to use it for early boil additions but stick to pellets and cones for aroma.
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Old 02-02-2013, 04:44 AM   #104
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Hop extract is a bittering addition. Nothing to do with this thread.

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Old 02-03-2013, 01:50 AM   #105
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Northern Brewer says, "HopShot is CO2-extracted hop resin that can be used for bittering or late additions to boiling wort — treat it just like leaf or pellet hops added during the boil." Hoptech.com has 8 different hop extracts, from a generic bitter to a variety of single-hop varieties.

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Old 02-13-2013, 02:13 AM   #106
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I cooled my wort down to 170 then threw 1 oz of cascade/colombus each for my first time. flavor and aroma kick ass (also did a flameout, 5 and 15 min though so not a control to base from) but I will say my beer has a huge haze im not used to seeing. I am assuming it is from the "rapid dryhop" effect of my 170° had. any thoughts?

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Old 02-13-2013, 09:04 PM   #107
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Subscribing.

Also to add my input, FO hop additions with no cooling would, to me, result in little to no added benefits. You aren't isomerizing for any flavor or bittering and the oils will be pushed out in the primary. A decent steep makes sense if you want to add anything to the beer.

Being at 9000+ ft means I'm pretty close to 180 degrees to begin with! So I'm going to have to give an experimental IPA a shot

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Old 02-13-2013, 09:20 PM   #108
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Well, I'll throw my experiment on the pile.

Just brewed a five-gallon 1.063 IPA last weekend, with the following schedule:

- 1.0 oz Chinook @ 60
- 0.4 oz Cascade, 0.6 oz Citra @ 20
- 0.2 oz Cascade, 0.3 oz Citra @ 10
(flame out, chill to 180°)
- 0.6 oz Cascade, 0.9 oz Citra, steep at 180°-ish for 45 minutes
(chill the rest of the way to pitching temp)

Haven't tasted anything but the unfermented wort, or started on the 2 oz I plan on dry hopping with, but the bathroom where my fermentor sits reeked of sweet, sweet hops all through the active phase of fermentation, so, I'm optimistic the steep served me well...

@KaSaBiS - mine was also super-murky going into the fermentor... I'm hoping it'll drop at least somewhat clear before I rack over to secondary, and I plan on setting aside a half-gallon to secondary in a separate container without the dry hops... guess time will tell...

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Old 02-13-2013, 10:54 PM   #109
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@feinbera: are you going to dry hop? sounds pretty good as it is!

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Old 02-13-2013, 11:06 PM   #110
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Yup.

This is my fourth attempt at an IPA, the previous three having come out mostly tasty but not as hoppy as I was hoping for, so, I'm really pulling all the stops out, here.

But I do plan on holding back that half-gallon in a growler "mini-secondary" without, just to do a solid A/B comparison on the dry hop contribution (and if the rest of the beer comes out even hoppier for using the same dry hops on half a gallon less beer, win-win!)

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