• Please visit and share your knowledge at our sister communities:
    Cheesemaking Forum Cast Iron Forum Canning Forum Ceramic Grills
    Espresso Forum Hot Pepper Forums Pizza Oven Forums
  • If you have not, please join our official Australia and New Zealand Homebrewers Facebook Group!

    Australia and New Zealand Homebrewers Facebook Group

New Hop: Fortnight

gas guyz
inkbird
shop deals on amazon
Advertise with us
Australia & New Zealand Homebrewing Forum

Help Support Australia & New Zealand Homebrewing Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
From the description:
Fortnight opens with a big grapefruit punch, supplemented with subtle aromatics of pineapple, marmalade and peach. It delivers a classic American palate, finished with a soft and resinous pine backbone.
Fortnight is perfectly suited to the full plethora of pale ales and will serve you well in any brew that you require a quintessential American hop note.
14% alpha
 
Steve from Hoppy Days has ordered some as well - will try it for sure. I think there's a MO/Fortnight smash on the cards!
 
manticle said:
Who the **** is in charge of naming hops these days?
Click to expand...
Why Fortnight?
Meddings said Bintani had arrived at the name Fortnight because it was a word that had initially confounded their friends at YCH Hops.
“It goes back to when the US gained its independence and the word ‘fortnight’ quickly dropped out of their vocabulary,” he said.
Despite vanishing in the US, Fortnight remains a common word in the Australian vernacular.
“It fits really well with what we’re trying to do with this hop. Australia has developed its own unique interpretation of American hops into beers that best suit our lifestyle and climate,” said Meddings.
 
Pretty long draw of a short bow.. but there ya go
 
The term "fortnight" is unknown to most Americans although, along with us and the Brits of course, some Canadians use the term. HPA should maybe have done some cultural research first.
 
mtb said:
Why Fortnight?
Meddings said Bintani had arrived at the name Fortnight because it was a word that had initially confounded their friends at YCH Hops.
“It goes back to when the US gained its independence and the word ‘fortnight’ quickly dropped out of their vocabulary,” he said.
Despite vanishing in the US, Fortnight remains a common word in the Australian vernacular.
“It fits really well with what we’re trying to do with this hop. Australia has developed its own unique interpretation of American hops into beers that best suit our lifestyle and climate,” said Meddings.
Click to expand...
Might as well call it 'millimetre'
 
Drinking my Fortnight APA now. I'd liken it to a cheap lime cordial that mum added too much water to.. there's flavour, but not enough. Maybe in a more malt forward beer it'd serve as a complement to the malt, but it doesn't stand out on its own.
 
Fair point. It wouldn't help that I used Voyager pale malt, which I find to be very lacking in maltiness. In any case, I won't exactly be guzzling this beer due to its current awesomeness, so it'll get a chance to improve with age
 
I put this down on the weekend, will report back after tasting.

4kg 2 Row
.1 Acidulated
.3 Carapils
.3 Supernova

Fortnight hops,
10 at 45
10 at 15
10 at zero
70 Dry hop for four days
Nottingham Yeast

21 ltrs at 1.050
 
Drinking a freshly kegged American Amber that I brewed with Fortnight as a single hop. 100gm used late. Probably 30gm at 10, 30 gm at flame out and 40 gm after letting the wort cool for 20 minutes. Then another 15 minutes then cubed and 'pooled'.

Nice bitterness with the fairly high AA.

I would agree with the pineapple, marmalade and peach and maybe a little grapefruit.

I can also see the lime cordial description. Not particularly citrus but does taste like lime cordial.

Works well in an amber where you are not totally relying on the hops but might be lacking in other styles by itself.

Got to be based on citra and/or amarillo?
 
Put my fortnight brew down yesterday.

95% MO
3% acidulated
2% medium crystal

20g @ 5
50g @ 0 for 30min hopstand above 85 degrees
30g @ 75 degrees for 30min hopstand
50g dry hop at day 4 or 1.020
50g dry hop for 5 days at diacetyl rest temp

2 packs US-05

OG 1.050, hoping for FG 1.010 and 5.2%. IBU roughly 35-40.
 
So tasted this for the first time tonight, on the gas since Sunday night. All I can say is that the reviews on this thread are pretty spot on. Great aroma but not an overly flavourful hop. The initial sips are quite 'watery' and my beer is hopped to about 40 IBU, so has a dry finish. Not unpleasant by any means, but the flavour doesn't follow on from the sensational aroma.

I can see it fitting in perfectly with some summer smashers!!
 
BKBrews said:
So tasted this for the first time tonight, on the gas since Sunday night. All I can say is that the reviews on this thread are pretty spot on. Great aroma but not an overly flavourful hop. The initial sips are quite 'watery' and my beer is hopped to about 40 IBU, so has a dry finish. Not unpleasant by any means, but the flavour doesn't follow on from the sensational aroma.

I can see it fitting in perfectly with some summer smashers!!
Click to expand...
Have to agree entirely with this. At least initially. Ive found my keg of fortnight pale ale hit its stride after 4 weeks in the keg. Initially the aroma was great, lots of pine and a lemon/lime aroma. It then settled into a more generic american hop aroma (grapefruit/ tropical/pine) and the flavour started to come through more. It definitely doesnt have a big punchy flavour but it does come through after a while.
 
Ballistic beer launched their brewery bar with a fortnight single-hop IPA that has a definite peach and marmalade nose, and the marmalade carries through into a sweet cordial-like flavour. Not sure of the malt bill but it's pale in colour - guessing BB Ale with a little wheat and caramunich to 6.1%.

Very pleasant drop, not dissimilar in character to Bentspoke's Sprocket IPA but certainly less pine and resin.

For sake of comparison I found Bentspoke's fortnight pale to be much more delicate and less enjoyable...
 
I used Fortnight in my last batch and it worked out well enough for flavour.

10g Fortnight first wort
60 min boil
50g Fortnight at flame out
Whirlpool and wait for temp to drop to 85C
100g Fortnight in cube

Left in cube for about 40 hours, then pitched a 3L US-05 starter

No dry hopping.

Next time around, I'd probably try skipping the 10g first wort addition and dry hop a little.

I don't think Fortnight is amazing/sensational, but it's not a bad blend. At the end of the day, I prefer to just use the individual hop varieties in whatever proportion and at whatever stage I choose. Fortnight may hold some attraction if the blend is sold much cheaper than the equivalent single hops.
 
I've tasted 2 beers that Steve from hoppy days made with this blend and they were both great. Kinda tasted like a blend of Simcoe Columbus and Mosaic. Also the BABBs pale ale comp was taken out by a fortnight pale last month
 
I did the following with Fortnight on the weekend:

Pacific Ale gain bill - 60:40 Ale:wheat

5g FWH
25g in the cube for an IBU of about 34

Which leaves me with 70g left for dry-hop.

I'm wondering if I should use some left over Nelson in the dry hop charge for a bit more flavour...
 
It didn't end up being as good as I expected.

All I can taste is pineapple. Tastes more like soda pop.
At 35 IBU bitterness was nice.
Would probably go better combined with other hops like cascade or Amarillo rather than single hop.
 

Similar threads

K
Greetings from a new Esperance member
Replies
1
Views
2K
philrob
philrob
peteru
Terpenes for chronic pain management
Replies
1
Views
2K
TwoCrows
TwoCrows
aaron.g
White Labs Dry Yeast Now Available @ The Yeast Platform
Replies
0
Views
2K
aaron.g
aaron.g
jmacca
Boozy Fruit NEIPA
Replies
9
Views
4K
Oshka Mo
Oshka Mo
B
Newbie needs help please-Head Retention
Replies
7
Views
2K
livo
L

Latest posts

Back
Top