Very good video! I've showed my wife a few of your videos and now she's a LITTLE bit more willing to get involved with brewing seeing it's not just a "guy thing". Thank you so much!
Well done, Sarah! It’s the vocabulary of ways to hop that makes it seem difficult. You did a great job explaining everything. For the curious who are new to brewing, creating a whirlpool after flameout by stirring in a circular fashion will move a lot of hop matter to the center of your kettle and keep it there so when you drain your kettle you don’t get a bunch of hop goo in your fermenter.
Great information! To new brewers seeing a bunch of terms used so consistently and having no idea what they mean can be super frustrating. I definitely agree that the term "whirlpool" seems to be pretty vague amongst homebrewers 🤣 I find it interchanged with "flame-out" or "post-boil" pretty frequently. That being said, any of those seem to get the job done!
I almost exclusively make mead, but everything I've experimented with, I've never tried with hops! I bet a hopped hydromel would be lovely! Awesome video and great info, thankyou!
this way very good, thank you. but ( there is always a but) at around 1:34 you say that if you don't have hops you are not making beer you are making gruit ( at least that's what it sounded like). If I heard correctly, that's incorrect. Gruit was the bittering agent ( based on a variety of spices )that preceeded hops.
Interesting about the dry hopping. I have always added mine about 4 days before bottling, after active fermentation. I thought adding them earlier and leaving them in longer might have some negative effects on my brew. I do admit I had one batch that bottling got delayed on and the dry hops were probably in for 10 days? It still turned out okay! I just started using cryohops on my last couple IPAs. Cheers!
That was a nice and thorough video. The recent NEIPA craze is affecting this part of the world a little too, but I think here (in northern Europe) we're currently more trending on local malts. I need to read up on how to use these newer hop products, though, even if the availability here is a little limited. Frankly, I never really understood the science behind first wort hopping, which is why I avoid it.
I would like to hear more about how to add aroma and less bitterness wether that be by the type of hops or when to add the hops and how to identify the type of hops that would provide said qualities.
Nice video Flora 👍i look forward to the yeast video. Its amazing how each yeast strain is slightly different. US-05 for example can produce a lovely clean, crisp beer. However, i found you almost need to mash slightly hotter than the recipe might suggest, because the US-05 will take you down into the 1006 to 1008 territory 🤔 have you ever had that issue?
Super new to home brewing. I’ve mostly been brewing IPA’s and have recently discovered the importance of your water choice. I’ve been only using RO water because my local so cal water is hard and has lots of other add ins. I can’t find much info on this! I was wondering if you might possibly touch on water prep additives to bring ph to proper levels? Hope this makes sense and thanks for the great content!
I would love to hear your opinion on hop baskets/spiders. I made an IPA for my wife and the spiders got so plugged up I wonder if all the expensive hops I bought made their way into the beer. Do you use them? Do you recommend them?
So with that last option the bio thing (forgotten the name already) could you throw in hops with the yeast? Or do you need to wait for the fermentation to start?
Do you do anything to prevent oxidation when post ferment dry hopping. My first neipa will be ready in 2 days but I'm regretting not adding co2 to the headspace from what I've read
The hop oil is very interesting -- I've never tried it. What all brands (I see the description for MoreBeer El Dorado) and varieties have you tried? Do you find the aroma to be similar to that of dry hopping or wet hopping?
Just watched the previous video where you made dig biscuits. Please inform others that depending on when you hop the beer, you CAN NOT make dog biscuits.
Thanks so much for this info! It’s great that you give us the lowdown, I appreciate that. I’m brewing a red amber recipe from Ballantine and it’s extra hoppy. I was concerned about the thick hop layer in the secondary after it initially foamed up. I’m guessing this is the hop/yeast interaction you mentioned? Will it diminish over time and if not, can I just poke through it when I get to the bottling stage? Thanks! @gareman4brew #MoonSlopeBrewing
