Topic: Hops
Explaining Hop Utilization
The term “boil efficiency” typically refers to “hop utilization” and relates hop alpha acids added to wort to iso-alpha acids in beer. I will use the standard term “hop utilization” in this
Why do some batches exhibit hop creep?
Let me start this answer off with a brief review of hop creep. This term refers to dry hopped fermentations that slowly ferment to a lower final gravity than they would without
Hop Creep, Hop Utilization, and a Different Approach to Beer Judging
Hop creep isn’t new, so why are we hearing so much more about it in recent years? Brewing scientists now believe it has to do with a push from brewers for hops to be kilned at lower temperatures to preserve aromatics. The Wizard also gets geeky about hop utilization and shares a different approach to beer competitions.
Can LED Light Skunk Beer?
Before I jump into this great question, I want to confess that I am feeling a bit skunky for being a bit behind on this column because I have been traveling too
Hops: Beer Ingredient Workshop with Mitch Steele
Join the Brewmaster of New Realm Brewing and author of the book IPA, Mitch Steele as he explores when and how to add hops to create awesome hop-forward beers. You’ll learn timing and
Hop Blends
Finding the right combination of hops that play well together is a fun part of building beer recipes. For inspiration you can contact breweries that make the beers you like and ask
Understanding & Managing Hop Creep
All those dry-hopped IPAs and Pilsners you brew also can come with a hidden challenge: hop creep. Hop creep from dry hopping can result in a surprise second fermentation lowering gravity while
Maximizing Tropical Flavors & Aromas: Tips from the Pros
There are many ways to get the most tropical aromas and flavors in your hazy IPAs and other styles. Three pros share their approach to boost tropical characteristics.
Mash Hopping
Adding hops to your mash is an old technique that is getting renewed interest thanks to the fact this step can increase thiol precursors from the action of malt enzymes. Yeast then
Dip Hopping
Join Brew Your Own Magazine’s Technical Editor Ashton Lewis as he demonstrates dip hopping — letting hops soak at about 170 °F (77 °C) for an hour just before fermentation — which has been shown to boost pleasant hop aromas while suppressing or removing unpleasant off-flavors, like myrcene, and aromas that are derived from fermentation.
The Many Forms of Hops
The world of hopping beers has been revolutionized in recent years. Make sure you are informed on the latest and greatest ways to get the most from the various hop products that are available in the marketplace these days.
SMaSH Brewing
SMaSH stands for Single Malt and Single Hop recipe design. SMaSH takes the idea of simplicity in brewing to its logical extreme — by limiting the brewer to one malt, one hop
