Whirlpool hops beersmith6/27/2023 ![]() I don't call those brews NEIPA's but people who try them do. I use about 5-6g/l in the whirlpool for my hazy pales and 8g/l for the dry hop. I would have only, last 15 or so brews, been focusing on trying to get cheaper hop combos going but sometimes I say forget it and go hard with whatever I want to use, but I do think about it.Ĩg/l in the whirlpool is massive but you will get the juiciness coming through. With a good thought and experience of what they will bring, it would work great. It makes sense to use cheaper hops and save the expensive ones for what you really want, the aroma from the dry hop. I have done batches with Vic secret for example, that I only added that at dry hop due to not wanting any pine just fruit aromas and flavour and used other hops that were more to the character I was after. I use the same hops, sometimes, throughout the boil, whirlpool and dry hop. PS And he said another thing: if as a home brewer you don't have a kegging system, don't bother trying to make NEIPAs. ![]() Centennial is pretty cheap at my LHBS, and I like it. ![]() The video is a bit dated, and it is possible he isn't doing this anymore, but I am wondering what you all think of this? Personally I have always used the same varieties late in the boil and whirlpool as I do in the dry hop, but this has me thinking. He suggested 8g/L in the whirlpool / hopstand.I suppose the same principle applies for other types of IPAs. He didn't go into his reasons but I assume it is because most hop compounds are greatly reduced (or even eliminated) by fermentation, so you want to use something potent and cheap, in large doses. On the topic of whirlpool additions he said something that caught my attention: use any cheap, characterful hop you have (he likes Columbus and Simcoe) and save your expensive hops for the dry hop.
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