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Normally I just toss hops loose into the boil, but on really hoppy beers there can be more debris than whirlpooling can handle. To eliminate some of it I experimented with a 5" diameter spice ball for bittering hops. The only real problem is that it gets in the way while trying to stir during chilling.
Any opinions on pulling the ball out before chilling? Id think that the bittering hops are pretty well spent by that time and not contributing to flavor or aroma. My theory would be that the later addition hops remaining until transfer to the fermenter would be providing all the flavor and aroma and that once the boil has stopped there's no more bitterness be extracted.
Any opinions on pulling the ball out before chilling? Id think that the bittering hops are pretty well spent by that time and not contributing to flavor or aroma. My theory would be that the later addition hops remaining until transfer to the fermenter would be providing all the flavor and aroma and that once the boil has stopped there's no more bitterness be extracted.