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Old 09-07-2012, 12:33 PM   #41
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Originally Posted by unionrdr View Post
I was thinking that 4-6 cups of water might not have been enough volume for 3oz of hops.?...since 1oz seemed to have worked better.
+1. Thats *A LOT* of hops in 4-6 cups.

According to Designing Great Beers by Gordon Strong ( page 78 bottom left column - page 78 top right column) the water can become saturated and additional alpha-acids wont be absorbed, so that additional hops will have minimal impact.

Perhaps a better test is to make 3 batches of hop tea, and add them in, but that's a lot of extra water, so you will need to have less in your initial fermentor.
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Old 09-07-2012, 12:58 PM   #42
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Old 12-20-2012, 02:57 PM   #43
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One would think it will extract better with vodka than water. Here's a very detailed description of a procedure you can try but it's more work.
http://www.stempski.com/hop_vodka.php

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Old 12-20-2012, 04:58 PM   #44
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Originally Posted by flatrockbrewing View Post
We make hop teas using fermented beer and they add aroma, flavor and some bitterness. Depending on the level of bitterness we want in the tea we warm up the beer a bit around 110-120. A half hour steep time does the trick.
How much hops do you add per volume of beer and how much water do you steep them in?

I recently brewed with a hop spider for the first time and had very disappointing results. I think the mesh bag I used on the spider was too fine and the oils didn't make it through. Tastes like an old IPA. I am thinking of adding a hop press to try to save the batch.
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Old 12-20-2012, 05:17 PM   #45
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The problem comes in where the op already has the beer in primary. I was attempting to give him a way to add some hop flavor without adding too much extra volume.
I mentioned straight away that I did hop teas in the BK with the boiling water I was going to use to mix up the kit-n-kilo with. Since he's already past that point,another way was needed.
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Old 01-28-2013, 05:33 PM   #46
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Hey all, not to dig up an old post but does anyone have anymore feed back on these methods of making a hop tea? Specifically, I'm wondering if anyone's worked out a successful volume to hop ratio and temperature when using the french press method.

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Old 01-29-2013, 12:31 PM   #47
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Originally Posted by Komp09 View Post
Hey all, not to dig up an old post but does anyone have anymore feed back on these methods of making a hop tea? Specifically, I'm wondering if anyone's worked out a successful volume to hop ratio and temperature when using the french press method.
From my experience, the volume doesn't play that big of a role. With more water, you might get a slightly higher extraction rate but you will just be diluting the beer that much more. Think of it as a coffee press, less water the stronger it is.

I have had decent results using the press and making a hop tea. It's not something I would add to my bag of hopping techniques but I did save a beer. I brewed a beer that was under hopped and had plans for the drain. I did a hop press and it added some unique hop flavors. But I would save the precious hops and add them to flameout or whirlpool. Just my own opinion.
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Old 07-10-2013, 10:13 PM   #48
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I am a firm believer that a great IPA is hopped at every opportunity possible. That means stating with a first wort hop addition and finishing with a hop tea priming and everything in between that includes dry hopping. Remember a great IPA has a a great hop depth that can satisfy all of your sences.

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Old 10-17-2013, 05:32 PM   #49
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Are you supposed to use whole leaf or pellet? I tried this once with pellet and got the aroma I was looking for, but in making it the screen plugged up and fluid started squirting up the sides. It was really hard to press and I went ahead and let hop debris get into my bottling bucket. Mostly, there weren't but a few specks in each bottle. Do you just press really slow?

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Old 10-17-2013, 06:15 PM   #50
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slowly?

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