Nick Posted October 14, 2012 Share Posted October 14, 2012 after much advice and encouragement from the learned gents of this forum, i have finally started my relationship with hop additions. i used cascade in a lager last night and boiled 15gm of pellets for 12 minutes and steeped 15gm for a further 5 minutes. the aroma when boiling and when added to the FV was deightful, but this morning i have a pea coloured mat floating on top of the brew, a strong hoppy aroma and fermentation seems to not have begun yet. is all this normal and should i have strained the hop soup? Link to comment Share on other sites More sharing options...
Gash Slugg Posted October 14, 2012 Share Posted October 14, 2012 No need to strain the hops, they will eventually fall to the bottom of your fermenter. I'd leave it for another day before starting to worry about your yeast/fermentation. Cheerz Link to comment Share on other sites More sharing options...
PhilboBaggins Posted October 14, 2012 Share Posted October 14, 2012 Don't worry about it mate. I just threw 60g of various hops dry into my IPA and there's now a cm thick layer of green crap on top. As for fermentation starting, patience is a virtue. [biggrin] Phil. Link to comment Share on other sites More sharing options...
Guest Posted October 14, 2012 Share Posted October 14, 2012 Yep you should have strained the "hop soup". Nevertheless, nothing to worry about yet regarding fermentation. It will happen just wait a little longer. Because you didn't strain the hops, it is likely that your beer will turn out not as planned and be a little bitter at first but time in the bottle will help this. Also if you have a method to CC it then I suggest doing so for about a week a few days after reaching FG. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted October 14, 2012 Share Posted October 14, 2012 Gav beat me to it. [pinched] Hey Bill, I would have thought that as soon as the hop soup hit the cooler liquid in the FV, any bittering would cease? Keen to know where I'm wrong with that as usual. [happy] Link to comment Share on other sites More sharing options...
Guest Posted October 14, 2012 Share Posted October 14, 2012 Gav beat me to it. [pinched] Hey Bill, I would have thought that as soon as the hop soup hit the cooler liquid in the FV, any bittering would cease? Keen to know where I'm wrong with that as usual. [happy] There is no mention of a chilling method. The hops would have continued to release their oils etc until they were chilled. It would also upset the desired outcome for the dry hops. Link to comment Share on other sites More sharing options...
Lotm Posted October 14, 2012 Share Posted October 14, 2012 On the topic of boiling hops etc. Would not straining the boiled hops play havoc on the OG of the wort, 1080 or something crazy like that? Link to comment Share on other sites More sharing options...
Nick Posted October 14, 2012 Author Share Posted October 14, 2012 the og seemed normal at 1038 and the ferment has now started. the green gunk on the surface just looks strange to those of us who have never hopped thats all Link to comment Share on other sites More sharing options...
Guest Posted October 14, 2012 Share Posted October 14, 2012 On the topic of boiling hops etc. Would not straining the boiled hops play havoc on the OG of the wort' date=' 1080 or something crazy like that?[/quote'] How so? Link to comment Share on other sites More sharing options...
Lotm Posted October 14, 2012 Share Posted October 14, 2012 I thought maybe if there are lots of fine hop particles suspended, it may drive the hydrometer northwards. Or does the hydrometer purely measure dissolved matter in the wort? Link to comment Share on other sites More sharing options...
Guest Posted October 14, 2012 Share Posted October 14, 2012 A Hydrometer measures the ratio of the density of liquid to the density of water. By adding hops in any form will not add density to the wort so I can't see how a Hydrometer reading would differ. In a brewers case, the hydrometer reads the density of the wort with the added sugars, preferably dissolved. When the yeast consume the sugars then this lowers the density of the wort enabling the success of using a Hydrometer. Thus when the sugars have been consumed by the yeast we then get a consistent reading which in turn indicates that it is safe to bottle and all the sugars have been processed. Link to comment Share on other sites More sharing options...
Wayne (Captain Yobbo) Posted October 14, 2012 Share Posted October 14, 2012 No need to strain the hops' date=' they will eventually fall to the bottom of your fermenter. I'd leave it for another day before starting to worry about your yeast/fermentation. Cheerz[/quote'] Hi Gash long time no see in these parts [bandit] Link to comment Share on other sites More sharing options...
Nick Posted October 14, 2012 Author Share Posted October 14, 2012 No need to strain the hops, they will eventually fall to the bottom of your fermenter. I'd leave it for another day before starting to worry about your yeast/fermentation. Cheerz she's bubbling like a b**tard, so alls good with the world. PS love the name old mate[lol] Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.