Oct 28, 2009 · The hopunion databook doesn't list the Palisades variety you mentioned, but one retail source had this description, which also sounds similar to the Simcoe: "Palisades is a new …

Mar 5, 2017 · When the boiling is finished, there are three terms explain different ways of adding hops: Flameout, Whirlpool and hopstand. What are the differences among them in terms of …

Dec 5, 2018 · The suggestion is to add hops 5-7 days into fermentation, then 5-7 days dry hop time. Adding roughly half way through the typical primary fermentation. The first 5-7 is to …

Aug 17, 2009 · Sugar unnecessary with modern hop creep issues? Moderate high bitterness hop charges with additions mostly at 60 minutes in the kettle and whirlpool. Whirlpool amounts at …

Mar 24, 2022 · Hop creep and diacetyl are not issues I have noticed in my beers. I seldom take a pre-dry hop gravity reading, but if diacetyl was an issue I would think somebody would have …

Dec 12, 2008 · That hop is not typical for the style, but I used it in my first ever batch because it was all I could get at my LHBS. It turned out very well, so I had no qualms about adding it …

May 25, 2008 · I am a bit confused at exactly what to do when a recipe says to add hops at flame out. I understand the basics, add them at flame out. My real confusion comes with how long do …

Feb 15, 2008 · A hopback, used in the brewing of beer, is a sealed chamber that is inserted in between the brewing kettle and counter-flow wort chiller. Hops are added to the chamber, the …

Jun 18, 2020 · The earliest I've dry hopped is just after peak fermentation. Many here have worried that hop aroma pouring out of air locks and blow-off tubes means less aroma (and …

Mar 4, 2013 · MO with a continental style hop makes a great base for a blond ale or as a base for a SMaSH Belgian patersbier with a continental hop and a Belgian yeast. Even Dr Fix calls …