Hops Purposes

[eddie]

It's all about personal preference here, as far as FWH goes. I like it and feel it improves the flavor of my beer but others have tried it and said they notice no difference. There's a whole lot of stuff that can contribute to "hop presence" in in your beer. Everything from boil times and water chemistry to serving temps and even the glass you serve the beer in. To keep a long story short, try it. If you like it, keep doing it. If you don't notice any difference, don't do it. Simple as that. Now let's get back to brewing, shall we?

 

[Tiber_Brew]

Jesus Christ, can you jump down his throat any more Tiber? He even states he hasn't seen any benefit himself, then you call him wrong for his opinion but say that people taste different things at the end of a page long tirade.



p.s. Thread was good until that point.

Excuse me? Now wait a minute, partner.

He even states he hasn't seen any benefit himself, then you call him wrong for his opinion but say that people taste different things at the end of a page long tirade.

I did no such thing. You might want to read the entire thread again.

BigB: I don't know anyone who FWH... I don't see any benefit... don't worry about it, etc...
Me: I do it, and I like it...don't discourage beginners from trying it, etc...
Others: Yeah...

I never said his opinion was wrong; I clearly stated that I wouldn't discourage the use just because one person doesn't do it. Others have pointed that out as well. I also made it clear that it is a subjective issue, and I encouraged any brewer to try it and see for themselves.

You clearly did not follow and/or read close enough. Don't accuse me with that BS jack, especially with that attitude.

p.s. Thread was good until that point.

I couldn't disagree more.

 

[Tiber_Brew]

Sorry to the OP for the tangents in this thread.

 

[Homercidal]

Back to the OP question.

Certain hops have been used in certain styles since forever, like the noble hops used in European Lagers. People sort of expect that when offered that style of beer. But any hops can be used in any beer. It just depends on what YOU like for flavor.

Bittering hops can be any hops. Some hops have higher Alpha Acids and will require less hops to reach a specific bittering level. They (IMO) don't impart much flavor during the 60 minutes that most bittering hops are boiled for, therefore lots of brewers choose to use Higher AA hops to save money.

Lower AA hops are generally accepted as having a more pleasing flavor and therefore are used more for flavor and aroma (added very late in the boil).

And some people enjoy the flavor and aroma from High AA hops and add tons in their IPAs. Some books have lists of hops, their Alpha Acids, flavor and aroma descriptions, and the beer styles that they "belong" in. But, it's a free world and you can do what you want. The important thing to know is how much bittering you would get from any hops and how to fit that into your recipe for balance.

Flameout hops is a necessity IMO for a lot of styles. I like IPAs and the like and flameout hops will yield noticeable flavor and aroma. The hops steep between the time you turn off the flame and the time you filter them out before or during chilling. Trust me, it's not an unnoticeable technique.

 

[BigB]

Back to the OP question.
Flameout hops is a necessity IMO for a lot of styles. I like IPAs and the like and flameout hops will yield noticeable flavor and aroma. The hops steep between the time you turn off the flame and the time you filter them out before or during chilling. Trust me, it's not an unnoticeable technique.

I agree with your statements Homer. But we were discussing front wort hopping not flame out. I completely agree and I believe everyone here would also, that flame out hopping is very important and very noticeable.

 

[bosox]

Don't apologize for going off topic at all, everything that's been posted in here has been helpful and I've read all the responses, and they've helped clarify my questions