![]() ![]() I will follow up this weekend with a detailed feature post and announcement on upgrades, preorder, pricing and the final release date. While I’m certain many of you have questions about release date, upgrades, and pricing this post will only take a look at some of the key features. The mobile version 3 for your phone or tablet will follow in late July. It has been in beta test for several months now and I’m planning to release the desktop version prior to Homebrewcon (this month). Be sure to sign up for my newsletter or my podcast (also on itunes…and youtube…and streaming radio station) for more great tips on homebrewing.Follow pl eased to announce the upcoming release of BeerSmith 3, which has been in development for almost two years. You can grab a trial version of BeerSmith from. Thanks for joining me on the BeerSmith Home Brewing Blog. ![]() However, fresh hops can add exciting fresh flavors to your beers once a year and also offer a unique challenge to the brewer and hop grower. For example you could boil with regular dried hops from the store, and use fresh hops for “dry hopping”, or mix varieties bought from the store with your home grown fresh hops.Īre wet hops for everyone? Well clearly not everyone has access to freshly picked hops or the ability and time to grow hops in their garden. It is not uncommon to mix wet and dry hops when brewing. However some brewers have experimented with dry hopping during primary fermentation, which might be an option if you are trying to brew and dry hop with your freshly harvested home grown variety. It is usually hard to both brew and dry hop with the same hops, however, due to the very short 1-2 day shelf life of the hops itself. Wet hops can be used anywhere in the brewing process, including as a boil addition, whirlpool addition or for dry hopping. A good starting point is somewhere in the range of 6-8 – so you might use 6-8 times as much wet hops by weight to achieve the same bitterness as the equivalent dried hop weight. Most brewers use a rule of thumb, often derived from experience, to determine how much wet hops to substitute for an equivalent weight in dry hops. So one ounce of wet hops is nowhere near the same as an ounce of dry hops. This means that targeting a bitterness level for your hops might mean picking a range of IBUs rather than a single number.įurther complicating hop yield calculations is the fact that wet hops are mostly water by weight. The brewer is left to guess, based on the variety, what this season’s alpha content might be for a given wet hop. There is always an element of mystery when wet hopping. For this reason many brewers avoid using wet hops on very highly hopped beers like IPAs, while others embrace the green flavors as part of a fresh hopped beer.Ĭommercial and home grown hops also don’t come with a hop analysis data sheet. However, the risk in 100% wet hopped beers is that these flavors can be overdone and spoil the profile for the beer. ![]() Chlorophyl and “green” flavors if used properly give the distinctive fresh hop flavor to the beer. Wet hops have a larger concentration of fresh plant material, which can result in more vegetal and even tobacco flavors. ![]() Hops reach peak flavor for harvesting for only a few days, and since the hops need to be used immediately you’ll need to schedule around the harvest. Your brewing schedule will be dictated by the hop harvest. For home brewers, growing and harvesting your own wet hops is usually the best option. Some small breweries such as Sierra Nevada brew wet hopped beers, but they have the hops shipped overnight as soon as they are harvested in containers designed to provide proper ventilation for the hops. It is difficult to get wet hops from hop growers unless you can make special arrangements. It is best if you can use them 24-48 hours after harvesting. Wet hops will spoil quickly so they should be used immediately after harvest. Wet hops contain 75-80% water by weight – enough to drip water if you squeeze them hard enough. These hops are called “wet hops” or fresh hops. However there is an alternative – using the hops right off the bine while they are still fresh. All of the hops you buy from your local brew store are dried – typically down to a moisture level of 8-10%. When you harvest your hop cones you typically will dry them right after harvesting to preserve them. Some time ago I wrote an article on the growing hops in the garden. These can be used for home brewing beer, but you need to make some adjustments to your recipe and expectations when using wet hops. Follow hops are hops that are freshly harvested and have not yet been dried or processed. ![]()
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