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Topics - budtall33

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Ingredients / Anyone use "hop extract" for their IPA's?
« on: April 26, 2010, 03:11:19 PM »
HI,

After listening to Vinnie Cilurzo (brewer of Pliny the Elder DIPA) hold forth about the merits of Hop Extract (not imparting too much vegetal taste, but retaining the spice and fruitiness) I went on a quest for such a thing, wondering if it was only available to pro-brewers in large cans . . .

. . . but this place (Hoptech) seems to have like-minded products:

http://www.hoptech.com/cart/cart.php?target=category&category_id=266

. . . but I'm not sure which more like "hop extract" (should I go for "Hop Oil" or "Late Hop Essence" or "Iso Alpha Acid Extract"?), and I am wondering which is the niftiest product to use . . . mainly to get really fruity/spicey/piney hop-quality in the taste and the aroma, and none of the vegetable stuff.
I'm leaning toward the "Hop Oil" because of their description . . . but wonder if any of you have used such things?
(also, how do these Hoptech products differ from the "Hop Esseces/oils" found in health food stores?)

Thanks--Ted


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Hey all--Any ideas? I guess its kinda Imperial-IPA-ish, though with quite a rich malt-profile . . .

Thanks--Ted

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Hello all,

Is there a way to get "the best of all worlds", in other words, to do something like mash at 148 degrees for 45 minutes (to get "fermentability") and then to increase the temperature to 155 degrees for 45 minutes (to get "mouthfeel")? Or, would the latter negate the former.
Is it possible to do both, or does one simply have to settle for an "average" of the two, such as a single-infusion mash of 150 or so for an hour?

Thanks--Bud

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