Another hopwater question

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Dr_Jeff

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I have some hopzoil the I bought from @Corny Keg
I'm wanting to make some hopwater, is it just as simple as adding the hopziol vial contents to a keg and filling with water and putting it on tap?

As best as I can tell, that's all there is to it.

Should I boil the water first and add the hot water to the keg, or maybe just bring the water to 160 or so, fill the keg with hot water, add the hopzoil, close keg, put in kegerator to cool, hooked up to co2?

I have several vials:
Citrus Fusion
Centennial
Cascade
West Coast Fusion

Thoughts?

I've also seen where is seems that some say to add a bit of sugar and yeast to cold water to "scrub/scavenge" the oxygen out of the water and carbonate the water.
It seems to be all over the place with ideas/thoughts.
 
With a barrel being 31 gallons, 1ml in a five gallon keg of water would put it at the 6ml/BBL if I am interpreting the chart correctly.

Upon checking all of what I have is Majik.
 

Thanks.
I saw that thread, I just wanted to use the Hopzoil that I already have.

I also have a freezer full of hops that I could use, if I was so motivated.

It might be best if I tried some first, but have no idea as to were to buy any.
I'm pretty certain that there is none in the county that I live.
Likely some in Madison County, AL, where I used to live.
If I knew of a store where I could buy a bottle or two, I would, but not willing to search stores for it.

After having read that thread previously, my latest thoughts are to take a keg that previously had Saison in it and has been sealed, has residual yeast, fill it with tap water, the water is good here, add in a cup or so of sugar and the hopzoil, seal the keg, hit it with 30-40 psi or so, to seal the lid, and let is sit at room temperature for a week or so, then put it on tap.
 
Maybe try eye-dropper dosing a glass of straight soda water?

I've never tasted any hop water but apparently this Hopwtr stuff is available a couple miles from my house and if I can pick up just a bottle I'll give it a try...

Cheers!
 
Maybe try eye-dropper dosing a glass of straight soda water?

I've never tasted any hop water but apparently this Hopwtr stuff is available a couple miles from my house and if I can pick up just a bottle I'll give it a try...

Cheers!

Cool

I went to the site you linked and saw that there is a place about ten miles from where I work that has it as well.
 
is it just as simple as adding the hopziol vial contents to a keg and filling with water and putting it on tap?

One step I would add to your simple method above is to acidify it somehow, to ensure it stays food safe. Most sources I read recommended it. It could be adding lemon/lime juice or just straight citric/lactic acid.

Some people who tried it with and without yeast said there was a big difference, others said they couldn't tell a difference at all.

I spent quite a bit of time researching the various ways to make hop water a while back, and it seems there's no single prevailing method.
 
Thanks.
I saw that thread, I just wanted to use the Hopzoil that I already have.

I also have a freezer full of hops that I could use, if I was so motivated.

It might be best if I tried some first, but have no idea as to were to buy any.
I'm pretty certain that there is none in the county that I live.
Likely some in Madison County, AL, where I used to live.
If I knew of a store where I could buy a bottle or two, I would, but not willing to search stores for it.

After having read that thread previously, my latest thoughts are to take a keg that previously had Saison in it and has been sealed, has residual yeast, fill it with tap water, the water is good here, add in a cup or so of sugar and the hopzoil, seal the keg, hit it with 30-40 psi or so, to seal the lid, and let is sit at room temperature for a week or so, then put it on tap.
The commercial hop waters I have had are no where near what I make for myself. The plus side is if you like heavier or lighter hop additions you have to ability to make it the way you like. I agree with @Brushwood Brewing on acidity additions even though you’ll have it under refrigeration unwanted things can flourish. Also keep your equipment sanitized.
 
No experience with this particular product but I make hop water with regular hops. I wouldn't boil it. You don't need or want to boil off the flavor or isomerize alpha acids and increase bitterness. Just add to cool water and carb it up. Presumably this is a sanitary product that you're putting into safe municipal water that you'll keep cold. Very little chance for any microbial problems.
 
I've tried a few times to make hop water. Crashed and burned the first few, then nailed the latest ones after actually paying it serious attention and research. The keys, I've found for me (YMMV), are:
  • Acidify. For food safety purposes, it needs to be below pH 3.4 or something like that. I've found that taste-wise, it pops with the pH low, and i shoot for 2.9-3.0 coming out of the boil.
  • Two schools of thought: boil vs no boil. I've made the no-boil and liked the boil better - the slight bitterness backbone makes it much more drinkable.
  • Yeast. I've made it with and without yeast, and prefer having yeast present to biotransform the little bit of hop material/oils that are present.
That vid from Lagunitas seriously improved my attemps - follow that.

Edit: let me clarify the "boil" part, as I misremembered my process. Boil the water ahead of time to deaerate and sterilize. Then chill and drop the temp to 180-190°F and whirlpool the hops then. THAT should impart a bit of bitterness that (IMO) is needed. Don't boil the hops, that drives off the volitile goodness. I actually utilize a hop dip process: once the full boil is starting to chill, runoff a portion to a second container containing the hops. There I hold the hop slurry at 180°F, and once the main portion is chilled down, add the hop slurry back to it, then the yeast.
 
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I'm drinking my second batch of Vista hop water now. The first batch I steeped the hops overnight cold (in the kegerator). This second batch I steeped them for ~45 minutes at 170F. The difference in bitterness is quite noticeable. I think I could go either way depending on my mood.
 
I finally made some and wanted to update this thread.
I had made comments in another thread, but since I started this one, I just want to complete it.

I made some hop water in a three gallon keg, have yet to taste it, plan to in the next few days.
I had done a bit of research, and thoughts were all over the place.
The general consensus, as best as I could discern, was that yeast was needed.
A saison had been in the keg and there was a bit of yeast residue in the keg.
As I filled the keg with water, I added the contents of the container(West Coast Fusion), rinsed it several times as it was filling.
(a little was left in the bottle, since it is oil based, it's likely best to add some vodka or something to get all of it out, don't worry about adding alcohol to your hop water, as even if you "rinse" the bottle several times, it would not amount to 1/4 ounce going into the keg. or don't worry about it)
Added a bit of sugar(maybe 1/8 to 1/4 cup just grabbed the container and poured some) for the yeast to have something to "chew on".
I've let is sit at room temperature for a week or so, added some CO2 after a few days.

I've tasted it.
We have a winner.

Although it could be a bit hoppier, but it has only been on gas a couple of days (I expect the carbonation level to go up), but it sort of reminds me of a lemon-lime soda, taste wise, although not sweet.
It leaves a hop taste in my mouth for several hours off of just a small cup.

I'll be doing it again with the other vials that I have that I bought from @Corny Keg .

Don't know if the yeast that was left in the keg did anything for it, though I seem to remember someone mentioning biotransformation or something that the yeast did. It could be different since I just used hopziol. It seemed that yeast was kicked out in the first pour as oftentimes happens with kegged beer. Have no clue as to how much if any yeast is left in the keg now.

Enjoy.
 
It's pretty good, for me.
Yeah, as is the point of homebrewing: that's all that matters.

Sorry to come off terse - not trying to bust balls. I was just trying to convey that hop water is usually light and crisp and the flavor dissipates shortly after taking a drink. The fact that the taste is staying with you hours after drinking a small cup suggests there's too much hop compounds going into your recipe. For context, the last batch I made, for 5 gal (19 L) I used only 11 g of T-90 pellets, and considering the suggested usage rate is 2-5 mL per barrel, I would surmize a more standard dosage rate for hop water is around one drop of hopzoil. Did you end up using 1 mL in 5 gal as post #3 in this thread suggests?
 
For context, the last batch I made, for 5 gal (19 L) I used only 11 g of T-90 pellets
It is amazing how hop rates vary so much from person to person. I have been having good luck using 2 oz (56g) of hops for a 5 gallon batch of hop water. Some people use much less, but I have also seen recipes that use 5 to 6 oz (I believe the Brulosophy articles use around that amount).

Did you end up using 1 mL in 5 gal as post #3 in this thread suggests?
I believe @Dr_Jeff used 1 mL vial in a 3 gallon batch. I made a batch using 1 mL vial in a 5 gallon batch, and the flavor is very weak for my tastes. I was wishing I use my vial in a 2.5 gal batch.
 
It is amazing how hop rates vary so much from person to person. I have been having good luck using 2 oz (56g) of hops for a 5 gallon batch of hop water. Some people use much less, but I have also seen recipes that use 5 to 6 oz (I believe the Brulosophy articles use around that amount).
I use 2 oz in a hop stand, and another 2 oz in the keg after cooling. If I’m having hop water, I want it to be HOP water.
 
It is amazing how hop rates vary so much from person to person. I have been having good luck using 2 oz (56g) of hops for a 5 gallon batch of hop water. Some people use much less, but I have also seen recipes that use 5 to 6 oz (I believe the Brulosophy articles use around that amount).


I believe @Dr_Jeff used 1 mL vial in a 3 gallon batch. I made a batch using 1 mL vial in a 5 gallon batch, and the flavor is very weak for my tastes. I was wishing I use my vial in a 2.5 gal batch.

I did indeed make a three gallon batch, as I had an empty three gallon keg.
It has "tamed down" a good bit, or either I'm getting used to it, but still it's nice and refreshing.
 
Yeah, as is the point of homebrewing: that's all that matters.

Sorry to come off terse - not trying to bust balls. I was just trying to convey that hop water is usually light and crisp and the flavor dissipates shortly after taking a drink. The fact that the taste is staying with you hours after drinking a small cup suggests there's too much hop compounds going into your recipe. For context, the last batch I made, for 5 gal (19 L) I used only 11 g of T-90 pellets, and considering the suggested usage rate is 2-5 mL per barrel, I would surmize a more standard dosage rate for hop water is around one drop of hopzoil. Did you end up using 1 mL in 5 gal as post #3 in this thread suggests?


I did indeed use the 1ml in a three gallon keg that still had a bit of yeast in it from a Saison, along with ~1/4 cup of demera sugar.
I let it sit at room temperature for a week or so.
The first pour had a bit of yeast spooge, that is not uncommon for kegs.
I had hit the keg with 30psi of CO2 after I sealed it, so I don't know if any of the sugar had been consumed by the yeast.
Just added the sugar at the last minute as a WTF, why not, last minute thought.

I purged the keg with a slightly different process, hooked up the co2 @ ~30psi and held the pull ring open for 30-40 seconds, then released the ring.
Really don't know if was needed, but again, why not.
 
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