Hopresso?

[alanywiseman.]

I found this on Jims http://www.jimsbeerkit.co.uk/forum/view ... 36&t=50136

I was planning on brewing an Better Brew IPA next but wanted to up the hops so i have got ahold of chinooks. The plan was to make a hop tea to add to the wort then was going to dry hop it but have now reconsidered dry hopping after reading this.

So my idea instead was to batch prime with a hopped sugar solution. to make it and get the most out of the hops i was thinking of making a hop puree then adding this to a coffee perculator. this would then give me hopressos. I would use my hopresso to make the sugar solution and prime.

Do you think this will work? and do you think i will be able to get the most out of the hops this way?

p.s. I plan on doing a wee experiment with some leftover hops i have and mabe comparing with steeping (or even a coffee machine!!!)

 

[graysalchemy]

Whats the gist of the article it won't let me look at it unless I register and one brewing forum is enough for me :lol: :lol:

 

[alanywiseman.]

here Dry Hopping

this is the blog that it links to about dry hopping. Pros/cons and different methods.

 

[Hawks]

Here is the article - also links from Jims


http://abeeronthedowns.blogspot.co.uk/2012/04/dry-hopping-for-homebrewers.html

EDIT - beaten to it

 

[calumscott]

Alan, this is exactly what I have fermenting at the moment...

...I took the simplest of aproaches to it.

Make up kit (I went with a 1.5kg tin of light LME for the extra fermentibles).

Boil in water:
- reasonable sized square of muslin
- 1 heavy stainless steel teaspoon
- 1 length of cooks string

Big handful (I guess it was about 40g) of Chinook in centre of muslin. Add the teaspoon.

Tie muslin into as loose a bag as you can.

Lob muslin bag into fermenter.

I couldn't resist having a sniff after 7 days and frankly it smells utterly amazing in there!! Floral grapefruitiness in spadefuls! The gravity sample that I then *had* to take was equally superb to the smell!!

I think there are more refined ways of going about it, controlling when during the fermentation the hops are added, racking then hopping etc. but I'm brewing at the mother in law's while we sell the house so I don't have the luxury of being able to tinker at the moment.

 

[alanywiseman.]

Alan, this is exactly what I have fermenting at the moment...

...I took the simplest of aproaches to it.

Make up kit (I went with a 1.5kg tin of light LME for the extra fermentibles).

Boil in water:
- reasonable sized square of muslin
- 1 heavy stainless steel teaspoon
- 1 length of cooks string

Big handful (I guess it was about 40g) of Chinook in centre of muslin. Add the teaspoon.

Tie muslin into as loose a bag as you can.

Lob muslin bag into fermenter.

I couldn't resist having a sniff after 7 days and frankly it smells utterly amazing in there!! Floral grapefruitiness in spadefuls! The gravity sample that I then *had* to take was equally superb to the smell!!

I think there are more refined ways of going about it, controlling when during the fermentation the hops are added, racking then hopping etc. but I'm brewing at the mother in law's while we sell the house so I don't have the luxury of being able to tinker at the moment.

Great minds thnk a like :lol:

 

[calumscott]

Can I take it you like the odd BrewDog effort then?

I just googled what they were using and chinook crops up quite often.

Soon I might even study what flavour and aroma notes the varieties have but for now I'm just a copycat...

 

[graysalchemy]

Why not just lob the hops in after it has fermented that way the brew should have sufficient alcohol to stop any infection from the hops. Thats what I do if I dry hop.

 

[calumscott]

That, in hindsight, would have been a properly sensible thing to do...

...next time I'd probably ferment, rack then hop.

What's the going rate for dry hopping time? Is it just personal preference on how hoppy you want it or do you get different flavour notes over time? So quantity of hops for strength of flavour and time for different flavours?

 

[lovelldr]

What's the going rate for dry hopping time? Is it just personal preference on how hoppy you want it or do you get different flavour notes over time? So quantity of hops for strength of flavour and time for different flavours?

Interesting question that. Be interested to know...

Only dry hopped one beer so far. Chucked them in the 2nd fv, left for about 5 days, and then bottled. All fine, nuts little hoppier than I'd have hoped for, but still a lovely pint!

 

[alanywiseman.]

Why not just lob the hops in after it has fermented that way the brew should have sufficient alcohol to stop any infection from the hops. Thats what I do if I dry hop.

The reason that i was avoiding dry hopping in a secondary was because I am never sure when i will bottle my beer. So i thought that if i made a hopped sugar solution to batch prime with I would be able to talior the aroma better.

I guess i will see how the wee experiments work out and take it from there.

thanks for the replys though :