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Old 03-07-2008, 04:26 AM   #11
bradsul's Avatar
Sep 2006
Ontario, Canada
Posts: 4,898
Liked 32 Times on 25 Posts

Originally Posted by Got Trub?
...One thing for sure with these high AA hops you need an accurate scale for measuring the bittering addition.
Use grams and it's nice and easy. Metric System FTW!

Seriously though, for high alpha hops you can't beat a cheap postage scale that uses grams. I used to do it with my grain scale which supposedly does 1g increments but I had a lot of inconsistencies I didn't like.
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Old 03-07-2008, 04:40 AM   #12
Kaiser's Avatar
Nov 2005
Pepperell, MA
Posts: 3,895
Liked 134 Times on 77 Posts

Some sources say that during the boil, and even more for FWH and mash hopping, flavor compounds of the hops are oxidized into more stable aromatic compounds. I guess that's where you get the flavor from bittering hops from. Germans supposedly don't go to all the lengths of keeping O2 out of the hop storage. (was mentioned in one of the Basic Brewing Radio podcasts) This may make a difference as well.


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