The Wiz hops to a question on hopbacks and gives the facts of refrigeration.
There is a basic formula that can be used to calculate the weight of hops added to wort during boiling, which is: Hop weight (grams) = ((liters wort) * (IBU contribution of addition)
Are IBUs like the Scoville units used to rate chilis? The Wiz gives a cool answer to this burning question.
To obtain a big, fresh hop aroma, brewers turn to dry hopping — adding hops in the fermenter.
The Wizard dismisses the dangers of dry hopping.