I was taking a look at the beersmith program. It's pretty neat. Under the hops use section here are the ways you can use them. What does number 4 mean? Number 1 is just boiling so 4 is?
1.Boil - Hops is boiled in the main boiler
2.Dry Hop - Hops is added "dry" to the fermenter (usually the secondary) to add aroma to the beer.
3.Mash Hop - Hops is added to the mash tun. This adds a lot of aroma to the beer, but only a small amount of bittterness.
4.First Wort Hop - Hops is added to the boiler as the first runnings are drawn from the lauter tun, and left during the boil. This added "steeping time" adds some bitterness and aroma to the finished beer.
5.Aroma (Steep) Hops - Hops that are steeped in the wort at the completion of the boil for aroma purposes only. Steeped aroma hops add no bitterness.
1.Boil - Hops is boiled in the main boiler
2.Dry Hop - Hops is added "dry" to the fermenter (usually the secondary) to add aroma to the beer.
3.Mash Hop - Hops is added to the mash tun. This adds a lot of aroma to the beer, but only a small amount of bittterness.
4.First Wort Hop - Hops is added to the boiler as the first runnings are drawn from the lauter tun, and left during the boil. This added "steeping time" adds some bitterness and aroma to the finished beer.
5.Aroma (Steep) Hops - Hops that are steeped in the wort at the completion of the boil for aroma purposes only. Steeped aroma hops add no bitterness.