Monday, April 14, 2014

Old Style Testing of Bitterness of Home Grown Hops

If you're not sure how to measure the bitterness of your home grown hops, try this technique that I discovered in April of 2014.

"...Take one ounce of your hops.

Boil two cups of water for 15 minutes with 1 scant Tbsp of sugar (utilization).
Add your hops and boil for 10 minutes.

Strain the hops and take your tea to dilute

1/4 of a cup of water to 1/4 cup of tea= one %.
So dump the first mixture retaining 1/4 cup and then add 1/4 cup water
Continue with dilute 1/4 cup of your tea until the bitterness is not distinguishable by taste.

Now if you have diluted 6 times and only have the slightest barely there bitterness -- you think about 6.1 or 6.3 %

It is a rough estimate: 5% to 6% for example, but it means you can brew with some idea of AA and you get to taste the hop tea too to get a flavor profile."

Copied from

Sunday, February 23, 2014

Hop chart

Monday, January 13, 2014

Clearer beer

"counter flow wort chiller
It is very important to chill your beer as quickly and sanitary as possible.  The cold break is your second chance bind those remaining proteins together before making it to the fermentation vessel.  If your wort starts looking like an egg drop soup, the cold break is a win.  It is nearly impossible to chill the beer quickly without a wort chiller.  If you do not know what egg drop soup is, visualize snot. While you are running your wort chiller, stir to create a whirlpool powerful enough to see the bottom of your kettle.
I am sure you are asking “what in the hell is he using?”.  My secret to a fast cold break includes a wort chiller, a floor pump, an under the bed shoe storage bin, and ice water.  I usually run my wort chiller through an ice bath and recirculate the ice bath through the chiller.  210 to 70 in a few minutes if I create a nice whirlpool too."

I should try this at home with a water pump, a ton of ice, and a deep container full of ice water.