Brooksy
Well-Known Member
- Joined
- 16/1/07
- Messages
- 165
- Reaction score
- 1
G'day all,
At the moment I am trying to get my head around hops and their procedures.
I have purchased various hop pellets after experimenting with the "tea bags", but questions still exist.
As far as I could workout, bitterness is bitterness, so why are different hops added at different times during the boil. I originally thought it was to ensure that the correct IBU was attained, but this is only part of the solution. I couldn't understand that if a certain IBU was required, why isn't the required amount of hops added in one go. i.e. for an IBU of say 30, this could be achieved by adding 30gms of an 11% AA hops for 30 minutes (21.2% utilization in SG1030 wort)? Are the bittering tastes of the various hops THAT much different?
Utilization % is dependant on the SG of your boiling wort. I have noticed that the lower the SG of your boiling wort the better efficiency (utilization%) you achieve. Does this efficiency improve the lower the SG gets? The reason I ask is that it appears that one may be better off making a hop tea - without any wort at all - processing the hops separately then adding to the fermenter.
When bottling (no racking), when would be the correct time to add hops for aroma and flavour? I believe dry hopping basically relates to racking out.
Sorry guys, I'm a dumb as 2 dogs ph*cking..... :blink:
At the moment I am trying to get my head around hops and their procedures.
I have purchased various hop pellets after experimenting with the "tea bags", but questions still exist.
As far as I could workout, bitterness is bitterness, so why are different hops added at different times during the boil. I originally thought it was to ensure that the correct IBU was attained, but this is only part of the solution. I couldn't understand that if a certain IBU was required, why isn't the required amount of hops added in one go. i.e. for an IBU of say 30, this could be achieved by adding 30gms of an 11% AA hops for 30 minutes (21.2% utilization in SG1030 wort)? Are the bittering tastes of the various hops THAT much different?
Utilization % is dependant on the SG of your boiling wort. I have noticed that the lower the SG of your boiling wort the better efficiency (utilization%) you achieve. Does this efficiency improve the lower the SG gets? The reason I ask is that it appears that one may be better off making a hop tea - without any wort at all - processing the hops separately then adding to the fermenter.
When bottling (no racking), when would be the correct time to add hops for aroma and flavour? I believe dry hopping basically relates to racking out.
Sorry guys, I'm a dumb as 2 dogs ph*cking..... :blink: