Hop Comparison

Replies to This Discussion

Permalink Reply by Rusty Chch on December 16, 2008 at 8:40pm

Would you consider making one batch and doing 4 x 5l boils? I suppose a more ed-you-kated man than I could tell you if it would make the experiment invalid but you'd get the results quicker

I'm v. keen to read your thoughts though, it's an interesting experiment.

You could extend it well by locking the malt and hops and varying the yeast

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Permalink Reply by Stu McKinlay on December 16, 2008 at 9:05pm

OG and IBU? I'd go 1.045 and about 30-35ibu.

I'd use the variable hop for bittering too.
And I'd up the 10min addition to 25g to give it more punch.
AA%'s will be different so you may want to calculate bitterness units of the ten minute addition and adjust your 60min addition accordingly, so as to end up with about the same bitterness for each beer.

I want to do this too - tonight!!!

I think Rusty is on to a good idea with the 4 x 5L boils. I'd be happy to donate a 10L pot for the weekend if you needed it.

Cheers
Stu

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Permalink Reply by James P on December 16, 2008 at 9:15pm

This is what I am doing with my lagers, using the same hop for the full schedule.

My hopping schedule for a 10litre extract batch is usually 20g @ 30, 15g @ 15 and 15g @ 0 (or to 25 - 30 IBU)

I am going to buy some smaller fermenters or carboys though and do half batches similar to what Rusty has mentioned. That way I can experiment a lot more.

I'll use the same yeast , and the same grain bill when doing AG (100% base pilsner).

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Permalink Reply by MrC on December 16, 2008 at 9:29pm

Good thinking Rusty. I can easily do two 10L boils and therefore cover all my brews in two brew days. Might even be able to squeeze three out of it.

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Permalink Reply by MrC on December 16, 2008 at 9:36pm

Does size matter? Will 5L of wort ferment OK in a 30L fermenter?

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Permalink Reply by Stu McKinlay on December 17, 2008 at 7:33am

I won't make a joke about that question - I'll leave that to JT ;-)

It will ferment ok but you'll want to move it out of there as soon as possible, and don't open the fermenter for a peak, that's a lot of headspace to deal with.

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Permalink Reply by studio1 on December 17, 2008 at 7:51am

If you are handy to Auckland I have three 1 gallon glass carboys with airlocks you could borrow.

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Permalink Reply by jt on December 17, 2008 at 7:53am

For some reason the figures of 1gm per litre stick in my mind .. at 10 minute and 1 minute, or could be flame out. Use the bittering addition to balance out your final IBU.

Oh, and go the Super Alpha !

Is fermenter size a worry ? Considered demijohns ?

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Permalink Reply by JoKing on December 17, 2008 at 9:21am

Yeah - I can't believe you didn't consider Super Alpha as one of the NZ varieties in your trial!

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Permalink Reply by jt on December 17, 2008 at 9:33am

Yeah, who needs all those other fandangled fancy hops anyway ?

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Permalink Reply by JoKing on December 17, 2008 at 9:43am

Not me - I still need to learn how to make good tasting beer! You cant even taste the hops through my brettanomyces and lactobacillis dominated fermentations!

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Permalink Reply by denimglen on December 17, 2008 at 2:57pm

If you haven't already go to www.homebrewtalk.com and search for 'smash' (single malt and single hop) brews. Lots of interesting info their.

There's a thread there started by 'Orfy' who came up with the idea over there. Have heard some good stories about MO + Fuggles and 100% Munich and Northern Brewer.

I'd use the variable hop for bittering also, gives you an idea of the sorta bitterness it gives the brew.

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