Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > When to add hops?
Reply
 
LinkBack Thread Tools
Old 10-19-2011, 06:41 AM   #1
cyclejones
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Los Angeles, CA
Posts: 16
Default When to add hops?

I'm wondering if anybody has any experience with adding hops to mead? I've got a 5 gallon batch of wildflower going that i would like to add cascade hops too but i'm looking for input on how much/how long/when in production i should add it to the brew? was planning on dry hopping in secondary with 1lb for a few weeks or to taste.

any thoughts?

__________________
cyclejones is offline
 
Reply With Quote Quick reply to this message
Old 10-19-2011, 11:40 AM   #2
fatbloke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: UK - South Coast.
Posts: 2,657
Liked 171 Times on 158 Posts
Likes Given: 26

Default

Hops ? An unusual ingredient.

Aren't hops a bittering agent ?

Surely, unless you're making a braggot in a "beer like" style, aren't they a counter-intuitive ingredient ?

Well, I was under the impression that they're normally added to a wort at the boil stage ? One of the beer makers will have to correct me if that's wrong, so I'd guess that if you just happen to like the taste that they impart, then either secondary or tertiary/post-ferment would be the time as it would be easier to judge how much flavour has been extracted by tasting or possibly search for info about the Ethiopian honey brew called "Tej" as that uses a bittering agent (not hops). That might give you some ideas or pointers...

__________________

"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

fatbloke is offline
 
Reply With Quote Quick reply to this message
Old 10-19-2011, 03:44 PM   #3
DNSDies
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Oakland, CA
Posts: 33
Default

Hops are added at different times, depending on how bitter, or what character you want in the beer.

From my experience with beer brewing, I'd say either add it to the must/wort when mixing your honey (or boiling it, if you prefer old school mead making) and filter it out after racking primary.
Boil the hops in the water going into your mead. 60 minutes for bitterness, 20-30 for floral flavor (do you really need more of this in a mead?), and 10 minutes for aroma.
This will add the hop flavor.

If you want to, you could also try adding them during the secondary to impart aroma and a little less flavor, then stain them out during your next racking.

__________________

Last edited by DNSDies; 10-19-2011 at 03:46 PM.
DNSDies is offline
 
Reply With Quote Quick reply to this message
Old 10-19-2011, 05:25 PM   #4
ChemEMc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Richmond
Posts: 123
Liked 4 Times on 4 Posts

Default

not a mead guy (yet), but 1 lb cascade in a 5 lb batch?!?! 2 oz in 5 gal of beer usually gives a good dry hop aroma, since this is mead I am assuming you'd want a more subdued hop presence, so i'd say start with ~0.5 oz cascade in secondary for a week, you can always add more if that is not enough, but I would certainly not add more than 2 oz unless you want the cascade to kick you in the face.

__________________
ChemEMc is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2011, 01:48 AM   #5
biochemedic
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
biochemedic's Avatar
Recipes 
 
Join Date: Jun 2010
Location: Carnegie, PA
Posts: 1,805
Liked 77 Times on 68 Posts
Likes Given: 21

Default

If you've already brewed, your only option is dry hopping, and you're only essentially going to get aroma/flavor....not that this is a bad thing, I think it could be quite good!

I'd tend to agree with ChemEMc that 1 POUND is probably too much, although I think you could certainly do a couple of ounces

Check out this thread, which has a lot of good discussion on hop metheglins. Maybe it will inspire a future batch for you where you can add some hops for bittering as well as for flavor/aroma.

__________________
Packaged: A bunch of random stuff...*and* American Pale Mosaic SMaSH
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Fresh Simple Cyser '12
Primary: Hopefully being refilled next week!
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej
biochemedic is offline
 
Reply With Quote Quick reply to this message
Old 02-27-2012, 04:20 AM   #6
cyclejones
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Los Angeles, CA
Posts: 16
Default

update: racked to tertiary today, two notes:

1: Perle hops imparts all of the bitter and very little of the aroma that is shows as a dry hop. will not be using it again, tastes like a brittish ale, not the IPA hoppyness i was expecting. not terrible, but not one to show off...

2: Cascade hops was perfect!

and yeah, two ounces was the right amount for 5 gallons, thanks ChemEMc!

__________________
Primary: sage wildflower, hopped wildflower, buckwheat wildflower, date/raisin/apple caramelized honey cyser
Secondary:
Bottled: sage wildflower, oaked buckwheat, wildflower cyser, vanilla maple aceryglyn
cyclejones is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools