Some hops are worse for it than others. Cascade is one of them. Just remember you could use it to your advantage say like a high finishing gravity. You could use hop creep to break the long chain sugars to get the final gravity to where you want it. Just make sure you keep the temperature up 18-21deg with an ale yeast to remove the diasytl for a few days after the bubbling has stopped.
Thanks for sharing! Following the same recipe, I only get hop creep with some yeasts and I'm wondering if you have experienced that too? So my question is do you only get hop creep with specific yeasts or do you get it across the board?
What a wonderful session 🏆🏆🏆👑
Some hops are worse for it than others. Cascade is one of them. Just remember you could use it to your advantage say like a high finishing gravity. You could use hop creep to break the long chain sugars to get the final gravity to where you want it. Just make sure you keep the temperature up 18-21deg with an ale yeast to remove the diasytl for a few days after the bubbling has stopped.
I’ve done this. Sometimes I need to squeeze a 1.022 FG down a few points
I noticed on the blog it advises 60min boils , while people like David Heath now advocate 30min as enough with modern day malts.
Thanks for sharing! Following the same recipe, I only get hop creep with some yeasts and I'm wondering if you have experienced that too? So my question is do you only get hop creep with specific yeasts or do you get it across the board?
streuth