senfo
Well-Known Member
I've been reading up on some different hop techniques. One of the methods that has caught my attention the most is delaying hop additions (even bittering hops) until later in the boil to improve hop aroma.
I've been tweaking a Rye IPA recipe of mine that I've been really interested in trying out this technique on, so any feedback on techniques would be greatly appreciated. Obviously, I'll need to use more hops to reach the same IBU, but do I have to worry about a vegetable taste with the addition of too many hops? If so, are there any ways to avoid this (other than adding fewer hops earlier in the boil, obviously)? Anything else I should be aware of?
I've been tweaking a Rye IPA recipe of mine that I've been really interested in trying out this technique on, so any feedback on techniques would be greatly appreciated. Obviously, I'll need to use more hops to reach the same IBU, but do I have to worry about a vegetable taste with the addition of too many hops? If so, are there any ways to avoid this (other than adding fewer hops earlier in the boil, obviously)? Anything else I should be aware of?
