Topic: Hops

The Hop Dropper

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Dry hopping is being practiced excessively these days. Quite a few IPAs are double and triple hopped. But for a long time only pale ales and IPAs were treated on cold side


Wet Hopping: How to maximize fresh hop use

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Wet hops are not the opposite of dry hops . . . they’re just hops that haven’t been cured in an oast. Find some of the keys to building your own wet-hop beer recipe for this year’s harvest.


Measuring IBUs: Part science, practice, and opinion

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My view about how international bittering units or IBUs are used by the modern brewer is a blend of science, practice, and opinion. The science behind the IBU is something I have covered many times in past columns, so I will be brief. The original IBU method, and one that is still used by many


Biotransformation

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The word “biotransformation” has gotten a lot of buzz as brewers look to fermentation — and specifically, yeast — to transform the aroma of hops. Learn what exactly biotransformation is, how it occurs, and how homebrewers can use it to our advantage.


Dry Hop Like A Pro

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If dry hopping is still new on your radar, get some pointers on doing it right.


Talking Oxidation and Hop Fade

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Follow-up to previous answer: I answered a question from Scot in Chicago, Illinois that was published in the November 2019 edition of BYO. His question was about hop fade and why some of his recent New England IPAs lost hop aroma quickly after packaging. Scot let me know in his question that he was a


The Not-So-Great Hop Fade

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Question and answer columns can be really frustrating for the writer when a question seems totally answerable until details within the question get in the way of the answer. Pesky details! This question contains a few of those gems. There are a few ways around this problem. One sneaky way is to carefully edit the


Dry Hop Timing

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I have dry hopped during fermentation with yeast, blown yeast towards the end of fermentation and dry hopped, have racked beer from one fermenter to another before dry hopping, and have dry hopped beer in the keg. And yes, I do believe that yeast enzymatically change certain hop compounds during fermentation. I like these easy


Fading Hop Character

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I think the most difficult thing about trying to troubleshoot brewing problems in my column is not being able to taste the beers that I am being asked about. I sometimes flash to hearing car owners attempt to describe the sounds their cars make to Click and Clack on Car Talk. I just happen to


A Bitter Challenge: Simple thoughts about hopping

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BYO’s newest columnists Denny Conn and Drew Beechum discuss whether overall character of the finished beer changes by substituting the bittering hop variety. Join their bitter challenge.


Hop Creep Revisited

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I rarely answer similar questions in a single column, but this question pairs well with Greg Hutchinson’s question in this issue about over-carbonation and is a good follow-up to my “Hop Creep


Hot New Hops

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Tech companies love talking about “early adopters” — these are the people who are first to get the newest gadget, software, or trend and spread the word to the masses. The brewing industry isn’t so different from tech — new breweries open every week and thousands of new beers roll down their bottling and canning


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