Medo
Well-Known Member
Ahoy hoy,
Well kids, I have this need to really know hops well. I want to be able to really know what a particular hop does that another hop well, doesnt. My non scientific approach to this, was to make identical 1 gallon batches. Identical except for the hops. I started out with 3 batches, as my 2 other 1 gallon jugs sheered their bottoms off in the high temp rinse in my dishwasher (note to self for future). Each one was made with this recipe.
1.36 lbs of extra light DME
.32 lbs of 40L crystal, steeped in the boil water from burner start to 160F
5 hop additions
.32 oz @60
.20 oz @30, 15,5 and 0
I didnt try to mod the hops amounts via AA.
Its has been a week and all 3 are ready to bottle.
But, at this point, I have noticed one very large difference between the 3.
Fermentation Strength, for lack of me remembering the right term.
I used the following 3 hops. Amarillo, Centennial, Columbus.
The amarillo was of average fermentation. the Centennial was much more robust, and the Columbus blew the foam right out the airlock. And these are 3 identically made recipes, save the hops. I thought it was interesting that the one highest in AA was the most agressive fermentation. I dont know if anyone has noted these tendencies before, but if they have I have never read of it. So, I thought I would share. And, when I bottle these, Ill take a taste and let you know how they are going.
FYI
I bid you all a great day.
Well kids, I have this need to really know hops well. I want to be able to really know what a particular hop does that another hop well, doesnt. My non scientific approach to this, was to make identical 1 gallon batches. Identical except for the hops. I started out with 3 batches, as my 2 other 1 gallon jugs sheered their bottoms off in the high temp rinse in my dishwasher (note to self for future). Each one was made with this recipe.
1.36 lbs of extra light DME
.32 lbs of 40L crystal, steeped in the boil water from burner start to 160F
5 hop additions
.32 oz @60
.20 oz @30, 15,5 and 0
I didnt try to mod the hops amounts via AA.
Its has been a week and all 3 are ready to bottle.
But, at this point, I have noticed one very large difference between the 3.
Fermentation Strength, for lack of me remembering the right term.
I used the following 3 hops. Amarillo, Centennial, Columbus.
The amarillo was of average fermentation. the Centennial was much more robust, and the Columbus blew the foam right out the airlock. And these are 3 identically made recipes, save the hops. I thought it was interesting that the one highest in AA was the most agressive fermentation. I dont know if anyone has noted these tendencies before, but if they have I have never read of it. So, I thought I would share. And, when I bottle these, Ill take a taste and let you know how they are going.
FYI
I bid you all a great day.