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Old 09-17-2010, 09:51 PM   #1
Clintron3000
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Default Adding Homemade Hop "reduction" to secondary?

OK, so I did a quick search and didn't come up with anything, but maybe I'm not asking the right questions.

So I did an IPA that turned out fantastic, but when bottling, I drew off a couple of bombers separate from the rest of the batch and did a little experiment...

I took an ounce of glacier hops that I had leftover and boiled them in a cup or two of water on the stove for about 30 minutes.... allowed to cool, then added a little of the "hop tea" to the bombers to top them off then closed them up. The idea was to add some additional bitterness.... although, Glacier is a low alpha hop, and the boil was only 30 minutes I figured it would be a good starting point to begin to dial it in.

On comparison a few weeks later, these experimental bombers actually tasted thinner than the others I'd bottled and didn't really exhibit any GOOD extra bitterness. Just a little subtle "something" in the mouth... not unlike the effect after eating a mint. But really subtle.

I assume the thinness was from the additional water... I basically just watered down the beer. I've not tried it again since, but I am just curious if anyone else has experimented with this... or sees a problem, or even a better way of adding bitterness after the boil and fermentation has taken place?

Edit: I am sure I'll get responses like: "well just add them at the boil, why bother doing it later?" So to nip that in the bud: this was an experiment just to see what was possible. And to see if when trying a new home-spun recipe, one could massage the result a little and improve the recipe accordingly next time around.

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Old 09-17-2010, 10:12 PM   #2
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First of all, I applaud your willingness to experiment, and share the results with us. Thank you!

Second, there is a member here who regularly uses a French Press coffee maker to make and add hop tea post-boil. Hopefully he'll show up and give us some benefit of his experience.

Third, haven't tried it myself.

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Old 09-18-2010, 05:04 AM   #3
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Thanks! Part of what I love about brewing is the experimentation (read:crapshoot) hand in hand with attempts at predictability.

French press.... sounds interesting. I should like to hear more.

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Old 09-18-2010, 01:52 PM   #4
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What about boiling the hops in a simple wort solution rather than just water.

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Old 09-18-2010, 04:23 PM   #5
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This could be the thread fraizer is talking about...

http://www.homebrewtalk.com/f12/big-...-3-hops-55721/

Looks like an interesting method.

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Old 09-18-2010, 05:10 PM   #6
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If you don't mind some extra particles in the bottom of the bottle (which you shouldn't be drinking anyways) you could always try dry hopping in the bottle, i.e., just put a pellet or two in each bomber. That wouldn't increase your bitterness at all I guess, but it is a possible experiment.

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Old 09-18-2010, 05:22 PM   #7
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Quote:
Originally Posted by Naked_Eskimo View Post
What about boiling the hops in a simple wort solution rather than just water.
That's a good thought. If I worked out the volumes right, I could use some light DME and make the "malt/hop tea" the primer for bottling. Dual purpose.

Daenja: I read the first few posts... seems interesting, and a good idea for replacing lost volume on the boil. I'm not sure how you'd ever calculate a conversion though.... I'll have to check out the rest of the posts and see how the idea developed. Thanks for the share!

Justibone: I'd think since it's not getting boiled, you'd just get aroma.
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