EXPLANATION OF METHODS
USING HOPS | HOP TYPES | BREWING SUGARS
USING HOPS
DRY HOPPING
Dry hopping is the practice of adding fresh hops, cones or pellets, directly into your fermenter.
The hops are best put into a muslin or nylon bag, they are then added to the brew at some stage during fermentation.
My suggestion is to add them before adding your cold water i.e. mix all the ingredients as usual in hot water, when dissolved add the hop bag and give it a stir to ensure the hops are wet, then top up with cold water and pitch the yeast.
THE STUBBIE OR TEA METHOD
As the name implies this method is just like making a cup or pot of tea.
It is simply a matter of steeping the hop pellets in boiling water for a few minutes, then tip them straight into the brew either strained or unstrained at the hot water mixing stage.
My preferred method is to bring about 500ml of water to the boil in a saucepan, place the hops into a muslin bag and drop them into the boiling water put the saucepan lid on and remove from the heat.
The rest of the ingredients are then mixed with hot water in the fermenter, when blended the contents of the saucepan, including the hop bag, are added and stirred then the cold water etc.
QUICK BOIL BETHOD
The Brewiser Finishing Hop bag is similar to a tea bag and is used in the same way.
Simply put the bag into a glass or mug, fill with boiling water, cover and let it steep/infuse for about 10 minutes before adding it to your brew.
QUICK BOIL BETHOD
In a large saucepan blend the additional malt with enough warm water to make a fairly thin mix eg. 500g of malt powder to two litres of water bring the mix to a gentle boil.
In the mean time get your finishing hops, according to your recipe (I would usually use 12g up to about 20g) split the hops into two equal piles, when the malt mixture is boiling steadily add one of the piles of hops and continue to boil for 5-10 minutes, then add the second pile, stir, cover and remove from the heat.
Let the mix rest for 5-10 minutes then strain into your fermenter as part of the hot water in the original mix.
MALT EXTRACT METHOD
2.Place all ingredients except the two portions of 10g hops into your saucepan and dissolve with hot water, make the mixture up to about four litres and bring to the boil.
3.This mixture is now to simmered for about 45-60 minutes. 4.This leaves only the two 10g portions of hops to be added. The first portion add 10 minutes before the end of the boil and the second right at the end then remove from the heat. Let the mix rest for a few minutes then strain into your fermenter, top up with cold water to the normal level, about 22 litres, and pitch the yeast.
STANDARD METHOD
Put the hop bag into a sterilized vessel (e.g.. coffee mug) and fill with boiling water. Let it steep/infuse for about 10 minutes, while you mix your brew.
When your brew is at the stage where you would normally add the yeast, first tip the entire contents of the mug, hop bag and all into your fermenter, give it a stir with a sterilized spoon or paddle, then add the yeast.
LAGER METHOD
Don't apply any heat.
Depending on the room temperature the brew could take as long as 3 weeks to ferment out.