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Old 03-01-2013, 05:25 AM   #1
Jun 2009
Canton, MI
Posts: 987
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Just recently I've heard about this new (well, new to me) technique. You basically re-use hops from dry-hopping in one batch, as your bittering hops in the boil for the next batch.
Have you guys heard anything like this before? And how would you calculate IBUs for the "re-used" hops? Is it a common practice, or is it more of an experimental procedure?
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Old 03-01-2013, 05:31 AM   #2
Aug 2012
Auckland, NZ
Posts: 102
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Whoa... I must know more!

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Old 03-01-2013, 09:19 PM   #3
Apr 2012
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Old 03-02-2013, 03:43 AM   #4
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Jan 2013
Aurora, CO
Posts: 6,309
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Dry hopping adds flavor by the beta acids, the bitterness is from the alpha acids. Theoretically, it should work.

My concern would be variability and lack of control, but not knowing exactly what the bittering impact would be. You can't easily add bitterness if it's missing, and could have a bad beer because of this.
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Old 03-02-2013, 10:42 PM   #5
Jan 2013
Running Springs, California
Posts: 144
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Try it on a low bitterness beer like a blonde so if it is low it won't be that bad and if its high then you will have a bitter blonde that might not be that bad

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