Whole hops accumulate some sugars during boil, and we covet sugar. We have to strain the hops out of the wort before transferring it to the carboy, so we first pour boiling water over the hops petals to “sparge” the sugars back into the wort. Then the tasty hops go into the trash.

Note that I did add the second ounce of Saaz about two minutes before I took the pot off the heat. Ahhhh, the smell…

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• Posted by Tim on Thursday, February 5, 2004 at 8:39:25 pm PST
• Category: Zymurgy
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