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.
Malted barley, hops, water, and yeast naturally have the fundamental building blocks for great beer. But sometimes your batch might need a little extra helping hand to make it the best it
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