hoppybrewster
Well-Known Member
Someone splain to me how to decide when and what hops to use when designing a recipe. What are the identifying factors bittering/aroma/flavoring hops? Is it merely the acid levels? What?
BobBailey said:Oh man, that's a broad subject.
The style of beer has a lot to do with the kind of hops you use. Some styles dictate the hops and some leave the door wide open. Probably, the best thing you could do is Google "brewing hops" and read some of the many articles you'll find.
There are charts available to give you an idea of what hops do when added at different times during the brewing process, flavor profiles, substitutions, etc. Makes for interesting reading.
You might also want to search out articles on late hop additions, First Wort Hopping, Dry hopping, etc. Everything you need to know is available on the internet.
Bob
hoppybrewster said:I get all that. What I don't get is is there certain hops that only get used on the front end or the back end, middle or dry hop.
unionrdr said:A lot of us dry hop in primary,but only after FG is reached. The yeast has settled pretty well by that point,& less yeasties for the hop oils to cling to & settle out, & then only for a week.
unionrdr said:Yeah,yer gunna burn...better put on your asbestos funderwear! It's just better to get an OG/FG if you want to get more consistent results when re-brewing the same recipe. It's called standardization by chefs I've known. Part of it,anyway.
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