Pale Ale, Revised: History, Brewing, Techniques, Recipes (Classic Beer Style Series) by Foster Terry & Foster Terry

Author:Foster, Terry & Foster, Terry [Foster, Terry]
Language: eng
Format: azw3
Tags: CKB007000 Cooking / Beverages / Beer
ISBN: 9781938469251
Publisher: Brewers Publications
Published: 1999-04-06T16:00:00+00:00

Using Hops

But just choosing a hop variety is not enough. You also must decide what form you are going to use.

The main choice of form is between flowers and pellets; however, hop extracts and oils can also be used. For craftbrewers, the choice might be dictated by equipment concerns. If you have a hop back, you will probably want to stick with flowers. (I discuss the hop back further later in this chapter.) If you have a whirlpool for trub separation after the boil, pellets are the way to go.

Hop flowers. Good, fresh hop flowers, properly packed and stored, are hard to beat. They also are hard to handle, especially for the homebrewer. The resin glands are not uniformly distributed throughout the hops, and it is virtually impossible to sample them representatively when taking only an ounce or two at a time. Nor are they always stored properly by suppliers or by homebrewers. They tend to deteriorate more quickly than pellets, so their actual alpha acid content might be quite different from that stated on the label. This means, of course, that it is difficult to reach targeted bittering levels. So you need to be sure that your supplier is knowledgeable. If you have doubts about how he handles flowers, then either change your supplier or go with pellets.

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