What is Pacific Jade? | The Hop Chronicles

Рет қаралды 8,895

Ай бұрын

This episode is brought to you by KegLand who manufacture various types of equipment for homebrewers including the Oxebar 8 liter keg and IceMaster glycol chillers. Check them out at www.kegland.com.au!
Hailing from New Zealand, Pacific Jade is a hop variety that’s known to impart beer with bold herbal, fresh citrus, and black pepper notes. Given its high alpha acid content, Pacific Jade can be used in smaller amounts early in the process while many have found favor with the complex characteristics associated with later additions. But what would a beer made with only Pacific Jade taste like? To find out, we're brewing a Pale Ale where steps are taken to maximize hop pungency, then serving the beer to tasters for evaluation. What will they think?
INGREDIENTS
Epiphany Craft Malt: www.epiphanymalt.com
Yakima Valley Hops: yakimavalleyhops.com/
Imperial Yeast: imperialyeast.com/
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Patreon: / brulosophy
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CONTACT: martin@brulosophy.com

Пікірлер: 30

@ferenckonrad9097 Ай бұрын

Nice video! Do me a favor please, add metric data to you vids too for us who are not measuring distance with pickup-lengths, and water with cups. :)

@marklieberman1527 Ай бұрын

USA USA USA USA 🇺🇸

@NoMusiciansInMusicAnymore Ай бұрын

What? you mean this video isn't exclusively in America even though it's sponsored by an Australian company?

@bruceedwards3366 Ай бұрын

I also purge my 30l vessel with the dry hop in it, you are finally starting to brew like me. I grow Pacifica, daughter of Jade. Everything do is purged, done under pressure, final carbonation is at 12 psi at 4 degrees, all brew CO2. I use a blow pet bottle after my fermenter to collect yeast, so nothing is ever open to atmosphere except for the transfer when the carb cap comes off and the transfer hose goes into the top port of the fermenter, it's a push fit so displaced air can come out as the wort enters the pressurefermenter. This prevents ( and the yeast doesn't get into the keg, verdant can be crazy) contamination. All kegs and spare fermenters are purged, free brewhouse CO2, as fermentation is nearly finished I crank to 18psi. Using the slow chill, 3 degrees down every 12 hours, the brew ends up at 12 psi at 4 degrees

@jsctcooper03 Ай бұрын

Phenomenal content. Informative and entertaining. Absolutely love these videos!

@mkeysou812 Ай бұрын

They say that genius is an infinite capacity for taking pains, this is very true of brewing! I've found that many small additions to process will create dramatically improved beer

@dudestewbrews Ай бұрын

On the note of hop aroma/flavor, something I've been playing around with lately is temperature of the beer when adding a dry hop addition. I've heard that it's best to add dry hop additions at a cooler temp to avoid hop creep, but ever since making that change I've noticed my beers have less hop flavor and aroma. I tested a dry hop at 55F and a dry hop at room temp. The room temp dry hopped beer had significantly more hop aroma and flavor. Maybe something you'd like to officially test here sometime? I'm guessing the 55F dry hopped beer was cool enough that the hops dropped out of solution too quickly, whereas the room temp dry hopped beer allowed the hops more time to provide their wonderful flavors and aromas. All that to say, great video as always.

@woodsie001 Ай бұрын

Sounds like a fantastic hip variety to try!

@pettermandt9200 Ай бұрын

If you hook up the purge line (to the statsan-filled keg) before the headspace of your fermentation vessel is purged, you will push the (oxygenfilled) air into the keg. Better to wait until fermentation is well on its way, so the air has been purged out.

@NathanKraemer Ай бұрын

Just one recommendation for an even better closed dry hop setup : Use a butterfly valve that can rotate 180° vs the 90° one used. This allows for a back and forth giggle to get the hops to drop. Cheers!

@IMakeBeer Ай бұрын

I wish you sent that beer in to find out the actual IBU. I go back and forth on using hop spiders and whirlpool. It would be nice to see if Steve’s whirlpool method works. Maybe make two exact beers one with hop spider one without and get both tested. Anyways great video as always. Keep it up.

@jumpinallans Ай бұрын

With the Saaz pedigree, would love to see it in a lager. Great vid, bro.

@jonathanhood5514 Ай бұрын

You should test whether a longer boil creates a noticeable Maillard reaction. Split two porter or stout recipes after the mash, boil one for an extra hour our hour and a half before adding hops for another hour/90 minute boil.

@DamienE11 Ай бұрын

I use Pacific Jade as my go to Bittering hop, it's a beautiful neutral bittering hop IMO.

@joshwilliams8845 Ай бұрын

Well a bit biased as a Kiwi but awesome vid. This has been my only bittering choice for some time but I will definitely be trying this.

@BrewabitRick Ай бұрын

Interesting as always, I’ve just started using a hop bong I sanitise it with starsan before putting the hops in and they stick to the side, how do you combat that yourself ? looked like a smooth dry hop I rattle and shake and it’s worse when I add the c02 to flush out oxygen the hop bits stick to the side of the hop bong. Great vid as always cheers 👍🍻

@twiliteturtle495 Ай бұрын

I find I get significantly more hop flavour from a 30 minute whirlpool at 75°C compared to a 2 minute, or even 0 minute, addition.

@melpomenean Ай бұрын

My favorite hop variety, I once made a SMaSH with it and Maris Otter and Lutra kveik, I called it Pacific Otter lol, but it was an *excellent* beer

@martinhudson599 Ай бұрын

Great & informative video as always. Would be great if you could give the OG & FG that you are expecting

@jcinsaniac Ай бұрын

I wanna know if there's a difference in the utilization of hops between a hop spider and if you instead used the mash basket to keep the hops out of the fermenter? Would that negate the "advantage" of no hop spider vs the mash basket? I know that the mash basket messes with my boil - it restrains it. Thoughts? Really enjoy these kinds of comparisons. Cheers!