[rodwha]

And this hop talk is interesting as I’m working up 4 IPA test batches to test the hop contribution. Figured I’d test 21 mins against 14 and 7 and a whirlpool. Maybe I should snatch one and try it as a dry hop instead, though the IBUs would be insignificant for an IPA. Oh, and this is comparing the same volume of hops each time.

[denny]

So might I be better off skipping the whirlpool and using those hops in the boil instead? My understanding is hops used in the dry hop will have faded significantly in just a few months, and so I guess it would be gone by 9-12 months.

Whirlpool hops will also fade significantly in that time frame

[rodwha]

Dropped the whirlpool and moved the hops to the boil but dropped it to 14 mins so as not to go over 100 IBUs.

[hopfenundmalz]

So you are after a sharper bitterness? Hmmm... wondering if that might be more appropriate here.

Anyone try an all Chinook barleywine? I was helped with trying to make an Arrogant Bastard clone using nothing but it, which didn’t come out all that similar. Been many, many moons since then so I don’t recall what I thought.

Looking back I see my bittering was at 90 mins and I felt the hop flavors weren’t strong enough.

Yep.  If it's supposed to have a firm bitterness, that's what I want and I use Chinook.  Not only BW, but IPA also.  Chinook also makes a killer finishing hop.  I tried some MI grown Chinook that was outstanding for finishing.  Remember, terroir matters!

Might have to send you some more?

[denny]

So you are after a sharper bitterness? Hmmm... wondering if that might be more appropriate here.

Anyone try an all Chinook barleywine? I was helped with trying to make an Arrogant Bastard clone using nothing but it, which didn’t come out all that similar. Been many, many moons since then so I don’t recall what I thought.

Looking back I see my bittering was at 90 mins and I felt the hop flavors weren’t strong enough.

Yep.  If it's supposed to have a firm bitterness, that's what I want and I use Chinook.  Not only BW, but IPA also.  Chinook also makes a killer finishing hop.  I tried some MI grown Chinook that was outstanding for finishing.  Remember, terroir matters!

Might have to send you some more?

I wouldn't say no!

[hopfenundmalz]

So you are after a sharper bitterness? Hmmm... wondering if that might be more appropriate here.

Anyone try an all Chinook barleywine? I was helped with trying to make an Arrogant Bastard clone using nothing but it, which didn’t come out all that similar. Been many, many moons since then so I don’t recall what I thought.

Looking back I see my bittering was at 90 mins and I felt the hop flavors weren’t strong enough.

Yep.  If it's supposed to have a firm bitterness, that's what I want and I use Chinook.  Not only BW, but IPA also.  Chinook also makes a killer finishing hop.  I tried some MI grown Chinook that was outstanding for finishing.  Remember, terroir matters!

Might have to send you some more?

I wouldn't say no!

I will see if I can get more.

[Steve Ruch]

Think I’ll run with your suggestion and try all Chinook.

I haven’t seen anyone speak on time additions. I read that people generally seem to start their chiller and get the temp down before doing a whirlpool. I haven’t done this. As my pohandles about 7 gals topped up I can’t deal with the water to mash more than about 12 lbs of grains and get a good sparge so anything heavier I use LME at flame out, which drops the temp a bit, as does dropping the chiller in to sanitize it. Figuring this gets me somewhere to 185* or less, which from what I recall was said to be a more flavor-like addition with a whirlpool around 155* was more of an aroma addition.

I also haven’t seen anyone speak on the staying power of the hop flavor. For something that will sit for a long time would a boil addition be better than a whirlpool? Otherwise figure I’ll do both.

I accidentally dropped the temp too much once and ended up adding whirlpool hops at 120. I loved it so much that's what I do now.  But truthfully, I've pretty much stopped doing whirlpool hops in favor of dry hopping.  For flavor I do a 5-10 min. addition.  But if you age it 5 years, you're gonna be way down on hop f;avor and aroma no matter what you do.

So, it really doesn't make a lot of difference which hops you use?

[denny]

Think I’ll run with your suggestion and try all Chinook.

I haven’t seen anyone speak on time additions. I read that people generally seem to start their chiller and get the temp down before doing a whirlpool. I haven’t done this. As my pohandles about 7 gals topped up I can’t deal with the water to mash more than about 12 lbs of grains and get a good sparge so anything heavier I use LME at flame out, which drops the temp a bit, as does dropping the chiller in to sanitize it. Figuring this gets me somewhere to 185* or less, which from what I recall was said to be a more flavor-like addition with a whirlpool around 155* was more of an aroma addition.

I also haven’t seen anyone speak on the staying power of the hop flavor. For something that will sit for a long time would a boil addition be better than a whirlpool? Otherwise figure I’ll do both.

I accidentally dropped the temp too much once and ended up adding whirlpool hops at 120. I loved it so much that's what I do now.  But truthfully, I've pretty much stopped doing whirlpool hops in favor of dry hopping.  For flavor I do a 5-10 min. addition.  But if you age it 5 years, you're gonna be way down on hop f;avor and aroma no matter what you do.

So, it really doesn't make a lot of difference which hops you use?

In terms of whirlpool hops?

[Steve Ruch]

Think I’ll run with your suggestion and try all Chinook.

I haven’t seen anyone speak on time additions. I read that people generally seem to start their chiller and get the temp down before doing a whirlpool. I haven’t done this. As my pohandles about 7 gals topped up I can’t deal with the water to mash more than about 12 lbs of grains and get a good sparge so anything heavier I use LME at flame out, which drops the temp a bit, as does dropping the chiller in to sanitize it. Figuring this gets me somewhere to 185* or less, which from what I recall was said to be a more flavor-like addition with a whirlpool around 155* was more of an aroma addition.

I also haven’t seen anyone speak on the staying power of the hop flavor. For something that will sit for a long time would a boil addition be better than a whirlpool? Otherwise figure I’ll do both.

I accidentally dropped the temp too much once and ended up adding whirlpool hops at 120. I loved it so much that's what I do now.  But truthfully, I've pretty much stopped doing whirlpool hops in favor of dry hopping.  For flavor I do a 5-10 min. addition.  But if you age it 5 years, you're gonna be way down on hop f;avor and aroma no matter what you do.

So, it really doesn't make a lot of difference which hops you use?

In terms of whirlpool hops?

Anywhere in the process in a beer aged for five years.

[denny]

Think I’ll run with your suggestion and try all Chinook.

I haven’t seen anyone speak on time additions. I read that people generally seem to start their chiller and get the temp down before doing a whirlpool. I haven’t done this. As my pohandles about 7 gals topped up I can’t deal with the water to mash more than about 12 lbs of grains and get a good sparge so anything heavier I use LME at flame out, which drops the temp a bit, as does dropping the chiller in to sanitize it. Figuring this gets me somewhere to 185* or less, which from what I recall was said to be a more flavor-like addition with a whirlpool around 155* was more of an aroma addition.

I also haven’t seen anyone speak on the staying power of the hop flavor. For something that will sit for a long time would a boil addition be better than a whirlpool? Otherwise figure I’ll do both.

I accidentally dropped the temp too much once and ended up adding whirlpool hops at 120. I loved it so much that's what I do now.  But truthfully, I've pretty much stopped doing whirlpool hops in favor of dry hopping.  For flavor I do a 5-10 min. addition.  But if you age it 5 years, you're gonna be way down on hop f;avor and aroma no matter what you do.

So, it really doesn't make a lot of difference which hops you use?

In terms of whirlpool hops?

Anywhere in the process in a beer aged for five years.

Yeah, I think it does, since you use a lot of them.  For instance, I can tell the difference between Centennial and Cascade as flavor hops in my aged BWs.

[Steve Ruch]

Think I’ll run with your suggestion and try all Chinook.

I haven’t seen anyone speak on time additions. I read that people generally seem to start their chiller and get the temp down before doing a whirlpool. I haven’t done this. As my pohandles about 7 gals topped up I can’t deal with the water to mash more than about 12 lbs of grains and get a good sparge so anything heavier I use LME at flame out, which drops the temp a bit, as does dropping the chiller in to sanitize it. Figuring this gets me somewhere to 185* or less, which from what I recall was said to be a more flavor-like addition with a whirlpool around 155* was more of an aroma addition.

I also haven’t seen anyone speak on the staying power of the hop flavor. For something that will sit for a long time would a boil addition be better than a whirlpool? Otherwise figure I’ll do both.

I accidentally dropped the temp too much once and ended up adding whirlpool hops at 120. I loved it so much that's what I do now.  But truthfully, I've pretty much stopped doing whirlpool hops in favor of dry hopping.  For flavor I do a 5-10 min. addition.  But if you age it 5 years, you're gonna be way down on hop f;avor and aroma no matter what you do.

So, it really doesn't make a lot of difference which hops you use?

In terms of whirlpool hops?

Anywhere in the process in a beer aged for five years.

Yeah, I think it does, since you use a lot of them.  For instance, I can tell the difference between Centennial and Cascade as flavor hops in my aged BWs.

I don't have plans for a BW any time soon but I will keep this in mind when I do.