Already have a post re' drying hops but thought this might be of interest separately. Noticed how wilted most of the hops looked when it came to weighing the crop after picking so selected 4 roughly similar hops and weighed them, on jewellery scales, immediately after picking. Continued picking the remainder, from a 1st year Styrian golding - picking off the bine rather than cutting it down and brought in 850g wet weight after 90 minutes. Pretty happy with that given year 1 plus this is the only hop currently in the new 'hop garden' so at least it looks like the location is OK.
Anyway, back to the point, I re-weighed the 4 initial hops and they had already lost a minimum 10% of their original weight - 1 losing 14.5%. I know it's not earth shattering news but when trying to dry them down to only 22% of their 'original' net weight, it does at least give a reasonable margin of error.
Just thought I'd share!
If you have a hop related question about International Bittering Units or alpha acid, post it here!
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