Alan Reginato
Well-Known Member
Hi there! A small introduction here. I kinda didn't love so much that citrus/fruit/bitter combo that everybody seems to be turn on with. So I don't care about that low boil point oils and didn't enjoyed too much when dry hopped a couple of brews.
Anyway I was in for flameout (hopstand, whirpool... Whatever you call it) additions. But is difficult to predict bitternes levels in that way. I got very different results from recipes with nearly same calculated IBUs. BTW I notice the flavour faded faster. And since found this Exbeeriment and other opinions here and there, I was wondering if it's worthy.
Besides that, I bought some Saaz hops and planned to make a hoppy saison.
Looking for the best usage of noble hops, I found very conflicting opinions about it. Some say that it should be use just like any other hop, in late additions.
Some say it should be added at 60 minutes or more, to those spicy flavours shine. I even found some articles involving oxidated oil and stuff.
Anyone could give a light here? What's the best schedule for noble hops, like Saaz?
Anyway I was in for flameout (hopstand, whirpool... Whatever you call it) additions. But is difficult to predict bitternes levels in that way. I got very different results from recipes with nearly same calculated IBUs. BTW I notice the flavour faded faster. And since found this Exbeeriment and other opinions here and there, I was wondering if it's worthy.
Besides that, I bought some Saaz hops and planned to make a hoppy saison.
Looking for the best usage of noble hops, I found very conflicting opinions about it. Some say that it should be use just like any other hop, in late additions.
Some say it should be added at 60 minutes or more, to those spicy flavours shine. I even found some articles involving oxidated oil and stuff.
Anyone could give a light here? What's the best schedule for noble hops, like Saaz?
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