Basis ingredient for Beer -Hops


Hops are a natural preservative and part of the early use of hops in beer was to preserve it.
Hops were added directly to the cask after fermentation to keep it fresh while it was transported.
This is how one particular style of beer, India Pale Ale, was developed.
At the turn of the 18th century, British brewers began shipping strong ale with lots of hops added to the barrels to preserve it over the several month voyage to India.
By journey's end, the beer had acquired a depth of hop aroma and flavor. Perfect for quenching the thirst of British personnel in the tropics.

A word of caution when adding hops at knockout or using a hopback - depending on several factors, e.g. amount, variety, freshness, etc.,
the beer may take on a grassy taste due to tannins and other compounds which are usually neutralized by the boil.
If short boil times are not yielding the desired hop aroma or a grassy flavor is evident, then I would suggest using FWH or Dry Hopping.

 
Dry Hopping
Hops can also be added to the fermenter for increased hop aroma in the final beer. This is called "dry hopping" and is best done late in the fermentation cycle.
If the hops are added to the fermenter while it is still actively bubbling, then a lot of the hop aroma will be carried away by the carbon dioxide.
It is better to add the hops (usually about a half ounce per 5 gallons) after bubbling has slowed or stopped and the beer is going through the conditioning phase prior to bottling.
The best way to utilize dry hopping is to put the hops in a secondary fermenter, after the beer has been racked away from the trub and can sit a couple of weeks before bottling,
allowing the volatile oils to diffuse into the beer. Many homebrewers put the hops in a nylon mesh bag - a Hop Bag, to facilitate removing the hops before bottling.
Dry hopping is appropriate for many pale ale and lager styles.
 
Edit by Cody
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