Whole hops?

[Hophead138]

i've used hop pellets for alot of my first brews, none of them were extremly hoppy styles except for an IPA which didnt come out very hoppy at all. For my last brew(a british pale ale) i tried using hop leafs, i was just wondering am i wrong for thinking that the best way to impart the hoppy flavor i love is through the use of a whole hop? DO they sell whole hops? or is hop leafs the best i can hope for? So far ive only seen hop pellets, hop plugs, and hop leafs? any information is helpful.

 

[user 84304]

Whole leaf hops are sold, along with pellets and plugs. Some people swear by whole leaf hops, but pellets, IMHO are better because you don't have to account for liquid loss when using them. Pellets are just crushed and processed whole hops, and you still get the same AA%. Experiement as you please, but I don't notice a difference in utilization from one to the next, pellets are just easier and take up less space in my fridge/freezer.

 

[ajf]

Whole hops is just another name for leaf hops.

-a.

 

[j1laskey]

And plugs are leaf hops compressed.

 

[cricky101]

You might be better looking into "hop utilization" as to why your beers aren't as hoppy as you'd like

 

[Hophead138]

well i guess my concern was that ive read alot about hops and everything ive read says the flavor comes from the resin found in the lupiline glands, which once ruptured are useless. Is this correct? and if so arent all of the compressed versions pretty much resin-less?

 

[user 57668]

Really, no matter what type (whole, pellet, plug) the only way you'll end up with a really hoppy character is with late hop additions in the boil and/or dry-hopping.

I prefer to use Pellets exclusively in the boil, and then switch to Whole in my hop back and for dry hopping; its just easier this way.

Late hop additions would be last 5 minutes or less of the boil and Dry hopping, if your unaware, is adding hops to the fermented beer after fermentation is complete or near completion. There are also more advanced techniques of attaining additional hop flavor and aroma; such as mash hopping, use of hop backs, first wort hopping, etc.

 

[Brewchitect]

There are also 'wet hops'. I just used these for the first time. They are fresh off the plant (hopefully) and shipped to you in a paper bag, wet, natural. As far as maximizing the hop flavor, I dont think it matters what type you use in the boil, for its churning like crazy. But pellets are easier, you dont need a kettle screen to filter the whole leaf out. But in secondary (dry hopping) when the hops are just sitting there, I would think pellets would be the best, or whole leaf. Wet hops i think hold the oils inside the cone since the wort isnt moving unless you shake the carboy (just my theory). not hoppy enough for you? add more hops! can never have enough hops! my 2 cents.

 

[Hophead138]

alright thanks for the tips, so its basically impossible to get fresh green hop nuggets?

 

[cullen]

It is possible to get fresh, undried, whole hop cones but only during the harvest season.

 

[cullen]

but if all you want is more hop flavor in your beer, you don't need fresh, undried hops. Both pellets and leaf hops (which really are whole dried hop cones) will add a lot of hop flavor if added late in the boil or during secondary fermentation. Fresh, wet hops are supposed to have a different, grassier taste which you may want.

 

[Hophead138]

Thats dry hopping correct? how exactly does that work, do i put the hop leafs into a mesh bag. If i use pellets wont they disintegrate into the liquid? Im Using a glass carboy if that matters.

 

[unionrdr]

Late hop additions are more than the last 5 minutes. That would be an aroma addition. I've done late additions of as much as 25 minutes,adding hops every 8 minutes,30 seconds with 4,5oz of 3 different hops in my IPA. One being "whole leaf". Not really whole..seem to be cut up. I've noticed LD Carlson calls them whole leaf,whereas Hop Union calls them raw hops. Same cut up look,but I noticed today while adding them to a Burton ale that there were still some whole cones in there.
And boy do they soak up liquid! Had to pour the wort with loose hops in it through my fine mesh strainer to get them separated with the little bit of cold break material. Squeezed them with my paddle to get more liquid back. Angels share my foot...I want my beer back. lolz. Pellets do seem to not soak up quite as much,but whole leaf seems to give better flavor. Pellets may give better bittering,ime.
Dry hopping is done either in primary after FG is reached,or secondary at that same time. I use muslin bags,but small paint strainer bags would be ok. The pellets disintegrate into this grainy mass of pulp. 1oz of pellets per hop sack,use a grain bag for 1oz of whole leaf,as they swell to a larger mass. Dry hop for 7 to 10 days. Any more time,& you can start getting grassy flavors.