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For dry hopping the recommended advice I have come across is to add it to the wort for 5 days towards the end of fermentation. This results in aroma and flavor, but not much bitterness. To increase bitterness the hops would need to be boiled with the malt for 50+ minutes when creating the wart. The 1776 Ale recipe calls for adding the hops right after the water boils and is removed from the heat source. Then it says to leave the hops in the LBK until fermentation is complete (~3 weeks). What does this do?