chrisedjohn
Active Member
I have access to some locally home-grown hops and am brainstorming ideas for preserving them between harvests. I've seen the drying and freezing option, but does anyone know (or have heard of the results) from preserving by first creating a strongly bitter hop-tea (water only) and freezing that to be thawed and added to the mash at boil?
I imagine one could even create a few different strengths of this "tea" which vary in bitterness and flavor to be added in place of the typical hop boilng schedule.
Any thoughts/knowledge on how well the bitterness/alpha acids would be preserved in frozen liquid?
I imagine one could even create a few different strengths of this "tea" which vary in bitterness and flavor to be added in place of the typical hop boilng schedule.
Any thoughts/knowledge on how well the bitterness/alpha acids would be preserved in frozen liquid?