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OfflineBrown Buffalo
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Wild hops brewing?
    #18893996 - 09/26/13 01:23 PM (10 years, 4 months ago)

Hey all! I've got a big hop plant growing in my garden that was born last year, from wild sources as I dont remember to have planted it. Does anybody already tried brewing with unknown hops?
I know that it wont be practical for bittering, as I dont know AA content, but I was thinking to toss a lot of it in for a fresh hop IPA or similar.
Ive been told that our hops (europeans) doesnt taste much, but this one has a pretty strong aroma, quite good too.
Weight is another strong guess too, since they're fresh, and reputedly of low aroma. Something around 10x normal IPA aroma hop weight lol


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OfflineHeffy
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Re: Wild hops brewing? [Re: Brown Buffalo]
    #18894624 - 09/26/13 03:38 PM (10 years, 4 months ago)

Not knowing the A-acid content doesn't mean you can't use it for bittering, you just cant calculate your bitterness(in an I.P.A who cares, many are over saturation point anyways).

European hops have grassier more floral aromas, while American hops are all citrus. Fresh hop ale sounds great, go for it. I wouldn't worry about adding too much. Unless it sucks up all your wort you should be OK. :wink:


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InvisibleLunarEclipse
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Re: Wild hops brewing? [Re: Heffy]
    #18895105 - 09/26/13 05:45 PM (10 years, 4 months ago)

Quote:

Heffy said:
Not knowing the A-acid content doesn't mean you can't use it for bittering, you just cant calculate your bitterness(in an I.P.A who cares, many are over saturation point anyways).

European hops have grassier more floral aromas, while American hops are all citrus. Fresh hop ale sounds great, go for it. I wouldn't worry about adding too much. Unless it sucks up all your wort you should be OK. :wink:




Yes indeed.  People seem enamored with big alpha hops for "bittering".  Well folks big bitter hops are NASSty or can be.  So great advice.

Me personally tomorrow I got maybe 15 lbs. of wet hops to pick.  Gonna go into 10 gals of a belgian IPA.

We shall see how much wort it sucks up.

One technique is to clear some of the hops out as you go, strain them through a slotted spoon is what is do.  Otherwise you are right it can get a bit crazy. 

I'll add some other stuff early.  Got Goldings, and Tetts from Puterbaugh Farms. 

I want it to be a hoppy Belgian!

Big pitch of Wyeast 3726 Farmhouse ale in the fridge.


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OfflineBrown Buffalo
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Re: Wild hops brewing? [Re: LunarEclipse]
    #18896657 - 09/26/13 11:30 PM (10 years, 4 months ago)

Yeah thanks for the advices!
For bitterness, I dont like too bitter IPAs, so in case I can put an estimated low IBU value, as 0,5% (assuming 2,5% dried, but since they're fresh I assumed about /5) and use it as reference. I love them hoppier than hops :laugh:
Wort sucking is another issue I though about but forgot to write, may it be overcome doing something like an hop tea and adding it at boil time?
To be safe Ill use dried hops for bittering and fresh ones for aroma and maybe dryhopping.


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OfflineHeffy
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Re: Wild hops brewing? [Re: Brown Buffalo]
    #18899257 - 09/27/13 03:38 PM (10 years, 4 months ago)

Quote:

Yes indeed.  People seem enamored with big alpha hops for "bittering".  Well folks big bitter hops are NASSty or can be.  So great advice.





Yeah, high alpha hops were really developed for commercial cost saving purposes. Low alpha aroma hops are generally far better in flavour and aroma.

There are exceptions though. The high alpha Nelson Sauvin was a VERY popular hop last year.


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InvisibleLunarEclipse
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Re: Wild hops brewing? [Re: Heffy]
    #18899617 - 09/27/13 05:13 PM (10 years, 4 months ago)

Quote:

Heffy said:
Quote:

Yes indeed.  People seem enamored with big alpha hops for "bittering".  Well folks big bitter hops are NASSty or can be.  So great advice.





Yeah, high alpha hops were really developed for commercial cost saving purposes. Low alpha aroma hops are generally far better in flavour and aroma.

There are exceptions though. The high alpha Nelson Sauvin was a VERY popular hop last year.




Not saying anything is cast in stone.  Just the notion that "bitterness" is no other flavors is completely retarded.


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