I’d like to ask you about post-boil use of fresh hops. I plan to brew a harvest beer from my backyard Chinook and Cascade this year. Using a general 5-to-1 ratio of fresh to dried hops, do you think I can obtain the same flavor/aroma benefit from fresh-picked hops in the whirlpool that I would get from dried hops? I’m thinking of adding them at 170 °F (77 °C).
Thanks for the fun question! This topic is a great reminder that beer has been brewed way longer than our scientific understanding of raw materials, brewing, and beer. It wasn’t long ago
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