From the HBD Archive
From: dw <Wegeng.Henr@Xerox.COM>
Subject: Re: Hopped Extracts
Date: 1990-02-23 14:26:01 GMT

There's been a steady movement for some time to get producers of malt
extract to print more information about their products on the label. Most
doen't even bother to list the ingredients, much less the quantity of each.

I agree that it's very difficult to judge how much hops to add when brewing
with hopped extract. When I'm forced to use the hopped product, I always
taste the boiling wort (allowing the sample to cool first, of course)
before I add any bittering hops. This isn't very scientific, but with
practice you can attempt to make an educated guess about how much
additional hops to add. Practice is the key word here, because the sweet
flavor of wort tends to mask bitterness (temperature affects this as well).

BTW, I got the original idea to taste wort after touring a few wineries.
Wine makers *always* taste their product throughout the wine making
process. Over time they learn how it should taste at different stages, and
use this knowledge to detect problems. I've been trying to do the same with
beer, and while I'm no expert I think that it's helped my beer making.


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