I love that in your videos that you think about your American home brew buddies and include US equivalents. Thanks and keep the videos coming!!!

I really do enjoy your videos David. Easy, clear and relaxed delivery. And no annoying music to distract. Top job.

Thanks David, hop tea sounds so much easier than dry hopping and messing around with weights to hold a bag of hops submerged and/or getting a bunch of hops floating about my beer when siphoning.

Thanks David. I have always considered dry hopping somewhat of a pita and therefore avoided it but this method I can see myself using on a regular basis

I made a beer that tasted absolutely nothing, so I decided to experiment with hop tea. Brought it to a home brewing event this weekend and got great reviews. I used Hüell Melon btw. Also tried it with Bavaria Mandaraina, and the beer actually tasted of tangerines. Great ti, and something I will do again.

Hi David thanks for the tip . I did use it using 4 oz Comet on a DIPA That brew three weeks ago. I poured as you recommend just before starting to keg. Result is very noticeable with pineapple and pine aromas are the first ones to hit and my wife even speaks of strawberry aroma. Many thanks for sharing your knowledge with us. Cheers.

Excellent!

Thanks David. I'm planning to try to use a large cafetiere (French press) for making hop tea, letting it cool as you describe, then pressing the plunger to isolate the solids.

Hi David, thank you for this great video on making hop tea. I made Fast Easy Mango IPA (without adding the mango) and added the dry hops as a hop tea instead. The anticipated 250ml water to add for my hop tea appeared to be soaked up entirely by the hop pellets so I tranferred to a small saucepan and topped up with more water. I left it until bottling time and then strained it using a tea strainer which yielded 400ml hop tea which was added to the bottling bucket. It was still a bit cloudy and has added a haze to the beer which had otherwise dropped bright in the fermenter. I just wondered why you mention taking the hop tea water volume off of the mash/sparge water but do not mention water retention by the hops and how to take account of this to end up with the correct amount of hop tea for the batch volume? I guess maybe that is for us to work out through our own experience. Also, what would you say about the hop tea adding a haze to the beer and can anything be done to avoid this? I know that dry hopping can apparently add a haze but I have never experienced it...

great info. thanks for this. going to try this on my next batch

This channel is brilliant. Your editing has come come a long way.

ooooo dude, your videos are so helpful and well made, i love your voice.

Excellent work, a nice relaxed pace you've got there.

Never knew there was such a thing as hop tea! Every day is a school day! Might give this a go in the future. Thanks for the helpful video!

Hey David, You mentioned not to use boiling water, but water with a temperature of 60-70degrees. I was thinking of contamination risk if the water isn’t boiled. I guess I could boil and reduce heat to the recommend temp to add the hops. Please tell me either way if I’m on the right path. Thanks for all your hard work making these videos. 👍

Very useful and interesting. Had heard of hop teas, but never really knew what it was all about..........now I do! Cheers

Hi David. Thanks for yet another informative video of yours. Instead of reducing the strike water volume; wouldn’t it be easier to take out 500-1000 ml of wort and use that as the base of the tea instead of water? That would leave the FG intact and not meddle in your process or efficiency... Kind regards, Claus

I been thinking about this one for a while now thanks to your video and just came back to rewatch before I give it a go. As I spend a lot of effort avoiding oxygenation doing pressurised fermentation and transfers I have been thinking is a more effective approach would be to boil the water to drive off oxygen then add the hops once it had come down to the target temperature to avoid additional oxidation. I have also considered adding sodium metabisulfite to drive off any remaining oxygen. Perhaps this is overkill though seeings how you haven’t mentioned oxidisation problems doing this.

Hi David, I have a stupid question. The other day I made a raw ale type beer, and with the lack of boiling I didn't know what to do with the hops (stupid mistake not checking beforehand). So what I did was I boiled the hops in a volume of water (around 7 litres) and used that boiled hop tea to sparge my grains with. This worked well and I got a good efficiency in the end. However, the bitterness was lacking, and I believe it was due to not boiling the hops long enough (I used 3 times the hop amount for the recipe, but didn't boil it for very long at all). I only discovered this lack of bitterness when the wort was cooled off already, and I didn't want to heat it up again, so I simply took those same hops the was boiled before, added them to a tiny bit of water (around 500ml) and boiled that water and hops combo for about 30 minutes. I used little water to avoid diluting the beer too much. The resulting tea was incredibly bitter, and I pitched that into my wort after it cooled down. This has balanced out the bitterness very well, and I'm quite happy with the resulting bitterness in the beer. Is this something that has been done or researched before, perhaps? I want to know if it's as insane as it felt at the time, and perhaps if I'm onto something new here? I am firmly of the belief that if I had boiled the hops for a bit longer I would have nailed the bitterness, and the hot water is perfect to sparge the grains with.

Thanks for an inspiring video! In our latest Neipa brews we have used a temperature stepwise hopstand to extract the different hop oils. Of course we are sure about the real effect of these steps (90-85, 76-71 & 66-60), but we like to think this maximises the aroma and flavour from the hops. But doing this in a hopstand increases dms and infection risk, and your approach could improve our process. But do you think this approach is feasable for making a hop tea with temperature steps? - Fill a Manson Jar with water and hops as per you video - Fill the grainfather with water and put the Manson Jar in the water - Program the grainfather with "mash" steps for the disired temperatures and durations? - Let the grainfather develop the hop tea. Is this feasable David?

Hi David thanks for a very helpful video and that is the way i,m going to dry hop (so to speak) my beers in the future , thanks Ivan

Hi David! I really enjoyed this video. Are there any issues that you are aware of with hop tea oxidising? Thanks for all the excellent content!

I'd boil the water first to drive of the available oxygen then let it cool to 160º then add hops, at that temperature it will pasteurize the hops and kill off any contamination.

David thank you for doing this video I had somehow missed hop tea as an option until your video. I had made vanilla fusions with vodka before for additions to beers and had made a series of infusions with hops the same way vanilla bean infusions are made. these where hopping adventures where I would add 1 ml of these infusions to a glass of simple commercial beer to learn the effect of individual hops. an infusion was 20 gm hop pellets in 500 ml plan vodka left a month to steep, colours are amazing and so was the resulting infusion. The question I would like to know is this method a thing? and how would it differ from a hop tea?

Hi David, I was happy to see your video on this as I was just busy experimenting with some (for me) alternative hop schemes, like during whirlpool, 0-min and dry hop, to tune my WIPA recipe. So I wanted to 'spike' a 5 litre split of my recent WIPA batch with 40 grams of Cascade and 20 grams of Centennial, both pellets. So I followed your instructions and poured water of about 70°C on this hop pellets into a regular size mason jar. But immediately the hop of course expanded to one big clump, filling the jar to its neck. Of course I didn't want to use too much water because my split batch was only 5 litres. I tried to solve this later by preparing more water and dissolve the clump in there and sifting it. Do I conclude from this when I use pellets for this process I just should use much more water?

Hi David. This is a great video , as usual. I didn't think I would try it so soon but... we brewed our batch no 6 yesterday and our OG turned out 10 points over the supposed OG, then I realized we have 2 liters missing in the fermenter (How come? question for me). So, instead of dry hopping the beer I wish to 'Hop Tea' it. Since it will have a dual purpose of hopping and diluting the wort/beer would you suggest adding it sooner or later in the fermenter. We are at one day in the fermenter and fermentation has not started yet. And as usual David, thank you so much for your help. Cheers!

Great video! Certainly a new technique to me.

Is it required to have and use a botteling bucket? Can it be done directly from the primary fermentor? Great videos mate, I really enjoy watching them!

Quite interesting topic! Wouldn’t it work to add all hops as “tea” at the beginning of the fermentation ? Could you cook the bitter hop for one hour separately and add it, too?

Nice video David! I'll certainly try this! Cheers😜👍🍺

Another great, informative vid!

Hi David. Newbie brewer here. Your videos are very well done and super helpful. Thank-you. I love the idea of a hop tea! Could I substitute a hop stand after boil with hop tea instead and just stir it in and let it sit for 20 min or so?

Hi David thanks for all the videos they have been invaluable in helping me with my brewing. I bottle condition all my beers and have recently brewed a NEIPA. I'm aware that oxygen can be a problem so I have been topping up my bottles to just below the top before capping which so far seems to be effective at reducing oxidation, (6 weeks since bottling at time of writing). My question is if I make a hop tea could I use the hop tea when bottling to top the bottle up? at the moment I fill a measuring cylinder from the fermenter and use that to top the bottles up but there's no reason that this couldn't be hop tea instead? or maybe half tea and half wort. By the way I brewed your verdant IPA recipe a couple of weeks ago and had an early bottle this weekend and it tastes great.

Thanks for sharing this information David! What is your suggestion if I want to use 3 hops. Make 3 separate hop teas or put all the hops together in one tea?

Thanks

Great introduction to hop teas, thank you David!Just coming to this concept for this first time and it sounds like a great way to introduce dry hopping, plus the option of batch priming at the same time. Forgive me if I missed this in the video but you mention you need more hops in a hop tea compared to dry hopping - could you advise on how much more (other than trial and error method) - is there a good general rule of thumb for quantity/scale compared to dry-hopping? Thanks in advance!

Hello David, great video! How would you do this for a 300 liters batch?

David, I've been following this channel for a couple of months now, and I find the videos being very informative, but I do want to know your opinion on where to study brewing within the UK or Europe, and which institute would have the best quality-price ratio for someone who wants to start a microbrewery/tap bar? Keep up the good work, cheers! Victor

Great video, as always. I'm interested in trying a hop tea for a raw ale to get some ibus in the beer. Do you think in this case it would be a good idea to raise the water temp to 80°C (this is my usual hop stand temp), and also would the ibu added to the beer from a hop tea be similar to that contributed from a hop stand? One more question, I do closed loop transfers to keg, would adding the hop tea at the tail end of fermentation be sufficient to homogenise, and also not be too detrimental to flavour/aroma? TIA

David Thanks for this guide. Have you or would you consider using a hop tea made in the way you describe added directly to the Keg prior to an oxygen free transfer of the beer from the fermenter? Many thanks Rodger

David, great video. question I have is about entrained oxygen in the hop tea mixing with the finished beer. At 140-160F we are not boiling the O2 out wouldn't it cause oxidation?

Hello David, what is the hops/water ratio you suggest? Thanks for all your precious words!!!

How about boiling the hops in water to get the bittering units and then add it into raw ale after fermentation is complete? I've tried this and found it works well. You can even add other hops at flame out or at timed editions during the boil.

Interesting technique David. Will certainly give it a try. Would you recommend bringing the water to the boil first and cooling to 60/70 degrees or just bring it up to temp before using? Great, informative videos by the way...always very useful!

Hey David, what about a mix of dry hopping and tea? Could I make a hop tea, with a tea filter, then cool it and add the liquid with hops in a tea filter 3-5 days before end of fermentation? Or just dry hopping in a tea filter is enough?

Hi David, looking at your hop tea video I really like the idea instead of dry hopping. So for example, lets say a recipe calls for 5 days of dry hopping would you just add the tea at the start of the fermentation?

David I am going to use this method with hop pellets which I will use in secondary fermenter for 5 days. My question is do I strain the tea before adding or pour it all in?

Thanks for the great videos! Do you suppose there would be any benefit to using an immersion circulator (sous vide) to hold the temperature of the hop tea within the 140-160F range while infusing the tea, or have the hops been pretty much fully extracted with nothing left to give during the cooling process?

Hello David, I like your videos. In my last brew I missedputting in the last hops 7gm with th3 last 5 minutes of the boil. I have cubed the batch. How could I add the hops in? Regards, Colin.

Is it wrong to add hop tea to finished beer in keg, which is on 6°C?

David, Could I use hop tea to correct my under neipa? its lacking the juiciness flavor it needs more.. or bad idea the fermentation is almost done

Why do you remove the hops before adding to the fermentor?

HI David - a great video, that I've come back to because I'm thinking of giving hop tea a go for my next brew. Quick Q: have you found a maximum quantity of hops that you can steep in 500ml or 1l of water before you start to lose 'efficiency' (for want of a better term) getting the maximum flavour and aroma from them? Next brew I have planned is a double NEIPA (going to give your reiterated mashing technique a go for the first time too) with a bigger dry hop schedule than I've used before - so was wondering if there was a limit. (And if so, would making 2 lots of hop tea and taking double the water off the mash / sparge be any particular issue - other than making sure you don't get 'stuck' at either stage.) Many thanks as always for all your hints and tips!

Hello David, I have Black IPA recipe in a Keg King Junior that requires a 50g dry hop. I was intending to serve from this vessel so would you advise using the Tea Hop method instead of dry hopping in order to eliminate the dry hops sitting in the finished beer for the life of the beer?. Thanks in advance. Barry

Hey, mate. Kudos for all your vids. Wondering whether you have a ratio of pellets to water for making tea. Your vid mentions 500 to 1000ml for a tea but is that for 100g / 200g / less? I 'm gonna do a NEIPA as per one of your vids. It calls for 230g whirlpool which can be added as a tea instead. Would you say 500ml for 50g as a ball park figure? Thanks in advance!

Thanks for this! Any pointers on grams/litre to make the tea for a dry-hopping purposes?

What's the difference between hop tea and dry hopping as far as the end result?

Hey david great video. I dont use a secondary or even bottling bucket, would it be difficult to add hop tea straight to the primary without fear of O2 or messing with the yeast. Since i havent found anyone do it and i think that wouldnt be too difficult

thanks for the video I would like to ask you, David, since I am soon brewing a lager with a kit, what if I add the hop tea after the frist fermentation, right before I start bottling (as I've seen it done in some videos)

If you didn't account for the 500ml of water while brewing, can you use some of the wort/fermenting to make the hop tea?

was thinking about using a french press

Hi David... a question please. If the hop tea is added at the very later stages of fermentation or directly into the beer before bottling/kegging, will this cause some future Diacetyl in the beer?

Hi David! Thanks for great content and tips! I did hop tea and it was made on 80C... because somwhere i heard that is good temperature... and here I see you suggestion 60-70 so my question would be is it be some problems with this temp? Or add extra bitternes or? Thanks for answering.

Hi David. Love the channel. Can you just explain the water ratio for me - did you say 500ml p/litre?

Hi David. Can you add the hop tea to the wort as you put it into the fermenter before pitching the yeast?

Hi David I'm going to try this out I was wondering if the water matters for making this tea for brewing?Should I use distilled water?

Thanks for the Vid, David. Quick question: what are your thoughts of hop tea using ethanol (vodka)? In the science field, ethanol is used for extraction efficiency. In the coffee world, extraction at lower temps changes the flavor profile for the better (reduced bitterness), which is why cold brew coffee is so smooth. Combine the two: you could have some good hop tea for the kegging. If this is a good way of doing this, in your opinion - what's the ratio you'd use? 1oz hop to 1 oz EtOH?

so if i'm thinking of making a kind-of raw-ale/no-boil, with kviek. so if i'm mashing at 67C for 60min and finishing at 78C 10min could i not just ad the hops in the mash 30min in? its almost the same tempeture. the leaf on top os my grain bed, would also work as a small filter....or maybe not... what are your thoughts?

Would using the unfermented wort as a conduit for making the hop tea work? Or is that not advisable? Thanks in advance.

David - is there a way to work out IBU's in a hop tea? I have done the same as you and put 180 mins hopstand into brewfather (because they don't give a hop tea option), but I am worried I won't get the bitterness it is giving me, therefore throwing off the balance with the alcohol. Please could you advise? Your time is very much appreciated.

Hi David, After losing 1itre of fermented wort to hop trub in a 5 litre test brew and that after doing a hop tea for the 5th day dry hop, would it be feasible to hop tea the bittering hops as per first wort hopping and using water treated to pH 5.2. Boi Ing only to isomerise the alpha hop content of the hops- 20 mins ?? Filtering and then adding to the boil. Any issues I've not considered ??

Hi David. How would you ude this method in the best way when fermenting in and bottling from a conical fermenter when trying to avoid oxidisation? BR Thomas

How much tea water would you suggest to use for 460 grams of hops? I'd like to try to replace my NEIPA whirpool hops as you suggested in your NEIPA guide. Planning to reduce 50/50 strike and sparge water. Brewfather says I would get 44 IBU´s from these hops @85 degree 10 min whirpool hopstand. Do you think the effect will be the same if my tea water is around 70 degrees?

Thanks for this very useful video, in your experience how much hop do you put in the your Hop tea?

Hello David. Once more, thank you for your awesome videos. Here I present some doubts about the hop tea procedure: First, is it necessary to boil the water and then wait for it to be at 60-70ºC before adding it to the pot with the hops to avoid contamination? Another question is: to modify as little as possible OG-FG in a recipe, is it possible to add fermented must instead of water and make a hop tea with the must already fermented? And one last question: Is it possible to get better performance by having the jar with the tea several days? What is your experience and opinion about it? Thanks and best regards!

When you intend to steep the hops at 70 degrees celsius, do you preheat the jars? Otherwise, steep temperature decreases very rapidly in the beginning.

Have you experimented with adding the tea just prior to cold crashing?

Lo probaré. Lástima que la traducción al español no sea demasiado buena, pero algo me he enterado. Gracias.

Hi David, I wondered is there much difference if I add a hop tea say at mid fermentation vs immediately before transferring to keg?

I got non hopped malt syrup. I was just gonna throw some hops tea bags in it while it's hot. Because hops also acts like a anti bacterial that's why they put it in beer really. I don't like bitter tasting beer . I just dunno if this will work ? Anyone know ?

Thanks David. Your videos are most welcome and this one in particular. I have two brews slated for dry hopping and am going to give hop tea a go. Since both are already in the fermenter, do you think a concentrate tea Ie: 1/2 the water would work? Edit: reviewed and I see you said 500ml up to 1 L.

I was going to add 300g of hops as a dry hop (45 litre batch). If I was to add 300g to 1 litre of 65 degree C water, how much of that 1 litre should I expect to be absorbed by the hops?

could i add sugar to this water and use it to help prime my bottles as well?

Hi David! I really enjoyed this video. I have a question about the amount of water. I think it depends on hops quantity and type (pellet or flower). I'm going to do your NEIPA Recipe with the same quantity of hops with my new GF 30. Finally, did you put the Tea in the fermenter when the temperature reached around 20°C? Thank you very much.

Great video David! So I usually cold crash my fermenter by placing it in my keg fridge before transferring the beer to the keg. I was thinking I could cold crash, add my hop tea to the keg and then rack the chilled clarified beer on top of this. But are you saying this is not the best way to do it?

I’m just reaching the end of fermentation of an American Brown. Two issues firstly my subtle hopping is just that so I’m thinking of about 25g hops to bring forward the hop character. Secondly, the beer it darker than expected and has a toast flavour (I didn’t scorch the base) I think I overdid the chocolate and roasted malt / wheat proportions, not unpleasant but there. So I’m thinking of some sweet orange for “toast and marmalade” can I briefly boil the zest of a couple of oranges (to sterilise) before cooling to add the hops. Thoughts?

Looks interesting, might try ut out on my next brew. What about oxidation? I guess the tea will contain some oxygen after straining the hops off with the sieve.

Am I right in assuming "hop creep" will not occur jf steeping temperature is in the range given?

Hi David, do you stir in your hop tea to the beer in the fermenter or just let it blend itself?

A new question here David. Why you said it is not good to add all the contents of the jar with the hop tea also with the whole hops? Is not it better to do this to take advantage of all the essential oils of the hops to add water + hops? I can cold crash at 0ºC so I understand that it will not affect the clarity of the beer. What's your opinion about it? TY master ;)

David would you be able to keep 1 Ltr of wort aside and use this for the tea. And could you use a PET bottle then run it into the primary using a carb cap?

Hi David Greet videos. Thanks for doing them. I have a question about this though. How can you calculate ABV if you use this method?

Just double checking incase i mess up.. You add the hop tea at room temperature to the bottling bucket with the priming sugar before bottling? When do you take a final gravity reading, before or after you dry hop?

I bottle and always make a priming sugar solution. Have you tried making a hop tea with a priming sugar solution? I'd imaging I'd have to increase the sugar a bit to compensate for sugar/water absorbed by hops.

Great video as always. I will give this a try on my next beer. 2 questions. I always cold crash do i need to cold crash the tea as well to reach the same temp or is ot ok to add it at 18 c to the keg prior to kegging. Also what is the maximum time to have the tea made prior to kegging/bottling

Is there a recommend ratio of grams of hops to water volume to get the most efficient infusion?

I put 2.5 oz of hops in a 500ml jar.. instant sludge. Lol. Pellets absorb so much liquid! Here’s hoping it settles or else I’m dumping what I can into the keg and the hop matter will go in a dryhop bag in the keg.

OK, I followed these instructions with 1 ltre of water but 150 grams of hop pellets.. I now have 2 bottles of solid Green sludge.. I suspect I no longer have tea but paste.. any recommendations.. I am basically going to turf it in to the fermenter as I would dry hopping..

Great Video :) Would it be a bad idea to put the hops that were used to make the tea, into the fermenting vessel as well as the tea(probably in a hop bag of some sort). Kind of dry hopping with the wet hops. Would there be a benefit to the flavour or might this bring in some undesired off flavours or maybe doesnt have an effect at all?

David, what do you think if I prepare the hop tea together with the priming solution?