Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Low hop utilization brewing with Crystal Mountain spring water, need help....
Reply
 
LinkBack Thread Tools
Old 09-30-2012, 02:44 PM   #1
brobeman
Feedback Score: 1 reviews
Recipes 
 
Join Date: Feb 2012
Location: Milwaukee, WI
Posts: 80
Liked 5 Times on 5 Posts

Default Low hop utilization brewing with Crystal Mountain spring water, need help....

Been brewing for about a year now and have several successful brews behind me. The only issue I'm having is what appears to be low hop utilization when brewing IPA's. I've got Zombie Dust, Union Jack, and Green Flash West Coast clones on tap right now and although they're all "pretty" good, they really lack that pungent hop aroma and some of the bitterness I love in the commercial versions.

I'm planning on brewing NB's new Kiwi Express IPA later this morning and would love to pull out more of the hoppiness I love. Any thoughts on what I might do to increase utilization?

Thanks.

Brobeman

__________________
brobeman is offline
 
Reply With Quote Quick reply to this message
Old 09-30-2012, 03:52 PM   #2
BigEd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2004
Posts: 2,392
Liked 125 Times on 109 Posts
Likes Given: 21

Default

You're assuming the problem is the water. I doubt that's the case. A recipe with hop schedule along with water additions would be helpful. Hop utilization is mainly a function of gravity and boil time. Hop flavor and impact can be affected by ion content, particularly sulphates.

__________________
BigEd is offline
shanek17 Likes This 
Reply With Quote Quick reply to this message
Old 09-30-2012, 07:08 PM   #3
KuntzBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Kokomo, Indiana
Posts: 630
Liked 14 Times on 13 Posts

Default

According to my taste buds the only thing ive noticed with sulfites are that the beer taste dryer and crisp, and bitterness is sharp. Ive never noticed it making hops taste pop out. I attribute that to hop amounts and boil/steeping times

__________________
KuntzBrewing is offline
 
Reply With Quote Quick reply to this message
Old 09-30-2012, 07:54 PM   #4
squeekybobo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Posts: 240
Liked 18 Times on 18 Posts
Likes Given: 2

Default

You want some more aroma, dry hop in the kegs! Throw em in a sack and put them in.. And you can do it to the beers already tapped!

__________________
squeekybobo is offline
 
Reply With Quote Quick reply to this message
Old 09-30-2012, 07:57 PM   #5
CraigT
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: EAST FREEDOM, PA
Posts: 115
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Are you doing partial boil extract batches? If so maybe your recipes are designed for full boils. This would effect your hop utilization

__________________
CraigT is offline
 
Reply With Quote Quick reply to this message
Old 09-30-2012, 08:00 PM   #6
CraigT
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: EAST FREEDOM, PA
Posts: 115
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Quote:
Originally Posted by CraigT
Are you doing partial boil extract batches? If so maybe your recipes are designed for full boils. This would effect your hop utilization
Sorry just noticed this thread is in the all grain/ partial mash forum. Guess that rules this out
__________________
CraigT is offline
 
Reply With Quote Quick reply to this message
Old 10-01-2012, 09:39 PM   #7
brobeman
Feedback Score: 1 reviews
Recipes 
 
Join Date: Feb 2012
Location: Milwaukee, WI
Posts: 80
Liked 5 Times on 5 Posts

Default

Quote:
Originally Posted by BigEd
You're assuming the problem is the water. I doubt that's the case. A recipe with hop schedule along with water additions would be helpful. Hop utilization is mainly a function of gravity and boil time. Hop flavor and impact can be affected by ion content, particularly sulphates.
Hi BigEd,
Through conversations with others I think I had ruled out hop schedule. The recipes in question are the all grain Zombie Dust thread located here on this board, and the Green Flash and Union Jack are from Jamil's Can You Brew It show. In all cases I have followed the recipes to the letter. Others have raved about these beers, but I am just not getting the hippiness I see in the commercial versions. I have heard it suggested that by adding some mineral content to the boil that utilization could be improved, but doing research on this (and other) boards have yielded no firm advice.

Thanks.

Brobeman
__________________
brobeman is offline
 
Reply With Quote Quick reply to this message
Old 10-01-2012, 11:29 PM   #8
BigEd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2004
Posts: 2,392
Liked 125 Times on 109 Posts
Likes Given: 21

Default

Quote:
Originally Posted by brobeman View Post
Hi BigEd,
Through conversations with others I think I had ruled out hop schedule. The recipes in question are the all grain Zombie Dust thread located here on this board, and the Green Flash and Union Jack are from Jamil's Can You Brew It show. In all cases I have followed the recipes to the letter. Others have raved about these beers, but I am just not getting the hippiness I see in the commercial versions. I have heard it suggested that by adding some mineral content to the boil that utilization could be improved, but doing research on this (and other) boards have yielded no firm advice.

Thanks.

Brobeman
It does not affect the hop utilization but sulphate content will accentuate the hops in a beer. For hoppy ales like IPA an addition of gypsum (Calcium Sulphate) to bring the sulphate ppm up to 100+ will probably help.
__________________
BigEd is offline
 
Reply With Quote Quick reply to this message
Old 10-02-2012, 07:28 PM   #9
mack65
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Colorado Springs
Posts: 78
Liked 4 Times on 4 Posts

Default

I live in Colorado and have very soft water and I had the same issue. I started using Gypsum in the mash and boil and immediately noticed the difference. I would suggest playing with the EZwater calculator and trying some Gypsum additions. I found that it really helped with hops utilization.

EZwatercalculator is here in this sticky about water profiles and tools.

http://www.homebrewtalk.com/f128/bre...-tools-131443/

__________________
mack65 is offline
 
Reply With Quote Quick reply to this message
Old 10-03-2012, 04:58 AM   #10
brobeman
Feedback Score: 1 reviews
Recipes 
 
Join Date: Feb 2012
Location: Milwaukee, WI
Posts: 80
Liked 5 Times on 5 Posts

Default

Quote:
Originally Posted by mack65
I live in Colorado and have very soft water and I had the same issue. I started using Gypsum in the mash and boil and immediately noticed the difference. I would suggest playing with the EZwater calculator and trying some Gypsum additions. I found that it really helped with hops utilization.

EZwatercalculator is here in this sticky about water profiles and tools.

http://www.homebrewtalk.com/f128/bre...-tools-131443/
Thanks Mack. I will give that a try.

Brobeman
__________________
brobeman is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Basic water chemistry with bottled spring water Kosch All Grain & Partial Mash Brewing 6 09-12-2012 12:05 PM
what to add when brewing with natural spring water? homebrewfrank All Grain & Partial Mash Brewing 5 07-09-2012 04:57 AM
Boiling hops in sparge water for better utilization? Photopilot All Grain & Partial Mash Brewing 12 02-23-2010 05:44 PM
mashing with ice mountain spring water motobrewer All Grain & Partial Mash Brewing 3 12-28-2009 09:13 PM
Spring water for brewing question latestart All Grain & Partial Mash Brewing 11 10-11-2007 05:57 PM



Newest Threads

LATEST SPONSOR DEALS