Dip hopping — letting hops soak at about 170 °F (77 °C) for an hour just before fermentation — has been shown to boost pleasant hop aromas while suppressing or removing unpleasant off-flavors, like myrcene, and aromas that are derived from fermentation. Find out more about this fairly new and not often used hopping technique and why it is perfect for homebrewers to try out with Brew Your Own’s Technical Editor Ashton Lewis.
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
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