Flameout vs post fermentation hop tea addition

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Alan_Reginato

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Hi everyone!

I'm thinking in split a batch of Pale Ale in 2. Half (18 L) goes to the fermenter, cooled by a chiller plate. The other half (18 L) will be top up with 7 L of filtered water and reheated to 95 C. Then add 95 g of CTZ, let it drop until 80 C before cooling.

Both batches will be fermented for 15 days. To the "hopless" one will be add 7L of filtered water, boiled and hoped with 95 g of CTZ at 95 C until fall to 80 C before cooling.

My objective here is compare a straight flameout addition with a post fermentation flameout hop tea addition, or something like that.

What do you think about it? Worth all the hard work? Someone has already did something like that? (And I didn't find in the internet?)
 

chthon

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I am currently reading about IPA and hops. Seen several recipes from commercial beers, and some do it this, and others that way. I see that both approaches are used (or were used in the past). However, I suppose that making a hop tea is more feasible for home brewers. I have tried it in the past, but I really couldn't compare it. It was definitely not what I hoped for, but I think that was because I probably didn't use enough hops.

Take into account that in case of flame-out hops you will lose beer because of absorption, but that adding a hop tea will dilute the other beer.
 
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