Because it works and I don't have a reason to extend it!why only a 15 minute boil?
Because it works and I don't have a reason to extend it!why only a 15 minute boil?
so how have you adjusted your short boil time to include your hops additions?Because it works and I don't have a reason to extend it!
I brew a hop tea on the side during the mash. I use plain water for the tea and get even better isomerization rates than with wort this way.so how have you adjusted your short boil time to include your hops additions?
I used to experiment a lot with raw ales and as the wort does not get boiled there, workarounds needed to be found. @Ninoid pointed me to a link somewhere describing that the 100ibu limitation does not apply to plain water and that's how this idea came up. Did this at many batches now. At first with one third of the total volume as hop tea, reducing the tea volume more and more and still getting the same amount of ibus. Works pretty well. The only thing I am not completely sure about is if hop flavour and aroma will suffer a bit when lowering the tea volume further. The bittering certainly does not and for now, it looks like the 4l tea also delivers the expected flavour and aroma in my last batches.awesome. Did you do this as an experiment or read it beforehand somewhere? I like the idea .
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