Hop Tea

Discussion in 'General Brewing Discussions' started by Nosybear, Jan 20, 2017.

  1. Nosybear

    Nosybear Well-Known Member

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    I have a Belgian Quad that isn't finishing out as dry as I'd like so I'm taking some steps to make it a decent beer. First, I'll wait until I'm sure that secondary yeast I added isn't working. One of the approaches I'm taking is to add some bitterness. There used to be a preparation of isomerized alpha acids but I can't find it any more so instead I made a hop tea: A quart of water, an ounce of Perle hops at 8.3% AA, boiled 90 minutes. The interesting thing about this little test is observing the change in the scent of the hops as the boil continued: It was very minty at 10 minutes, more herbal-spice at 30.... It was a first try and it looks like it could be a way to evaluate the flavor/aroma contribution of hops without the scent of the malt in the way.
     
  2. Trialben

    Trialben Well-Known Member

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    I cubed a few brews awhile back and to get the hop aroma I made some 15minute cascade hop teas to dump into fermentor on transfer
     
  3. Wood House Hall

    Wood House Hall Active Member

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    Nosy, Trialben did you taste these teas?
     
  4. Trialben

    Trialben Well-Known Member

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    Yea eventually in my beer lol all I know is it imparted the hop aroma and flavour I needed
     
  5. Head First

    Head First Well-Known Member

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    Did the yeast completely stall out? If I remember correctly you used a Trappist yeast?

    Edit: The hop tea will help balance the malt sweetness but not fix an under attenuation.
     
  6. Nosybear

    Nosybear Well-Known Member

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    Yes. Nearly pure bitterness. A bit of hop flavors still, though.
     
  7. Nosybear

    Nosybear Well-Known Member

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    I did do a flavor check. About 2ml/100ml was about right. There are still some signs of life in the fermentation so I'll wait to dose it.
     

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