[a10t2]

I was looking for something else and stumbled on a pretty good (possibly dated) summary of hop breeding and the parentage of some common hops. I haven't even managed to crack open my copy of Hops yet, so maybe this is all old news.

http://www.brewerssupplygroup.com/FileCabinet/TheBreeding_Varieties%5b1%5d.pdf

Edit: Oops. Fixed the link.

[reverseapachemaster]

The link is missing the inclusion of [1].pdf so it doesn't open right without some copy and pasting.

I don't think Hops is as concise as that document. It's definitely a convenient resource.

[hopfenundmalz]

Nice find Sean, thanks!

[donsmitty]

Thanks for posting the link to this article. 

[ultravista]

mtnrockhopper - what are your thoughts on 1/2 pound of coffee cold steeped & added to an imperial porter?

How much water do you use for 1/2 pound and how much of that ends up in the beer? Do you adjust your batch size to accommodate the volume increase?

[bwana]

Excellent article! Thanks for posting. I found it interesting that he recomended to take your hops out of cold storage 24 hours before using them for dry hoping.

[a10t2]

I found it interesting that he recomended to take your hops out of cold storage 24 hours before using them for dry hoping.

I think it would be fair to say that attitudes toward myrcene have shifted in the past 15 years, at least on this side of the pond.

[HoosierBrew]

Thanks Sean.  Interesting.  So does (or has) anybody dry hopped by warming them up for a day 1st?  I've done a ton of dry hopping, but always from the old school approach,ie., keep em cold.

[bluesman]

Interesting find Sean. Thanks for posting!

[denny]

Thanks Sean.  Interesting.  So does (or has) anybody dry hopped by warming them up for a day 1st?  I've done a ton of dry hopping, but always from the old school approach,ie., keep em cold.

I don't warm up the hops before dry hopping, but after being out of the freezer for a couple hours they're up to room temp anyway.  Then the go into the fermenter or keg, which I usually leave at room temp for 5-14 days.  So what's the difference?

[HoosierBrew]

Thanks Sean.  Interesting.  So does (or has) anybody dry hopped by warming them up for a day 1st?  I've done a ton of dry hopping, but always from the old school approach,ie., keep em cold.

I don't warm up the hops before dry hopping, but after being out of the freezer for a couple hours they're up to room temp anyway.  Then the go into the fermenter or keg, which I usually leave at room temp for 5-14 days.  So what's the difference?
[/quote
Not much I assume.  I'd just never heard of doing it on purpose.

[morticaixavier]

Thanks Sean.  Interesting.  So does (or has) anybody dry hopped by warming them up for a day 1st?  I've done a ton of dry hopping, but always from the old school approach,ie., keep em cold.

I don't warm up the hops before dry hopping, but after being out of the freezer for a couple hours they're up to room temp anyway.  Then the go into the fermenter or keg, which I usually leave at room temp for 5-14 days.  So what's the difference?

I'm guessing that a .25 ton bale of hops takes considerably longer to come up to room temp than your dry hop addition Denny (perhaps not a safe assumption?) so I would guess there is 0 difference as the net effect is identical.

[denny]

Hmmm, 500 lb. of dry hops in a 5 gal. batch.....makes my mouth water! 

[a10t2]

I think the idea, at least based on this article, is that a few hours at room temperature will vaporize the myrcene, keeping it out of the fermenter.

Hmmm, 500 lb. of dry hops in a 5 gal. batch.....makes my mouth water! 

I brewed a DIPA this weekend that has more hops in a 6 gal batch than we use in 16 bbl of American Wheat!

[tschmidlin]

Hmmm, 500 lb. of dry hops in a 5 gal. batch.....makes my mouth water! 

What is that, like 12 oz of hops per ounce of beer?   You might as well just eat the hops at that point