Sunday, May 18, 2014

Coming Soon...

In the coming weeks and months, I'm going to make a concerted effort to post more often and more importantly, start talking about things that are of significance to us home brewers. I am in the rather unique position of having access to some of the best information coming out of the brewing industry these days and I think it would be worthwhile to share some of that info with people who may not normally get to see it... in ways other than irrelevant tasting notes and ramblings.* In particular, I'd like to talk about hops and yeast - how we use them and the ways in which we can optimize their use - and those beer styles that don't always get the attention they deserve. That's pretty much all of the English styles. And a thing or two on IPA's.

The next post will have something to do with hop oil concentrations in dry hopped beer and how we can mimic some of the processes that craft breweries use to maximize hop character from kettle and dry-hopping additions. Should be fun. Suggestions for topics are always welcome.

*Maybe just a few ramblings.
 

2 comments:

  1. Adjuncts! I'm a fan of a dash of flaked maize and two of invert syrup!

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  2. I'm interested in how hops are used for flavoring and aroma, versus bittering. Reading up on SUABP, many of the Let's Brew Wednesday recipes end with mentioning dry hopping, but with little description. Would it be fair to say that hop aroma and flavor is more important that IBUs in English styles? Was/Is it only for cask beers? Is this still a common practice?

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