Fresh, unkilned hops can certainly be used in beer and there is no right or wrong way to use them. I think fresh or “green” hops are best for late-hopping because of
The oven-mash method can be effective. A very slow increase from 100° to 150° F will give all mash enzymes an opportunity to convert the starches in malted barley into fermentable sugars.
There is not much great news to report on this unfortunate oversight. Hops need to be boiled to convert the insoluble alpha-acids into the soluble iso-alpha-acids. Unless the alpha-acids are “isomerized” during
The St. Patricks Day Cascadia Cup Homebrew Competition held in Seattle each year is one of my favorites. It is large enough, with well over 100 entries, to qualify as being a