After harvesting hops...before drying...?

I wouldn't leave them stacked deep in a bucket b/c they'll start generating heat and heat t'ain't no good for fresh picked anything.

I'd spread them out on a bed sheet until you get them on a screen.

 

If this a 5G bucket filled to the top...<1st approximation> then it doesn't matter what temperature you store the bucket. </1st approximation>

Stacking vegetative matter in a pile will generate heat the same way a pile of grass clippings generates heat.

 

Listen to Herb. You asked a question and he gave you the correct answer.

 

I'd say a pile of _fresh-picked_ hop more than ~4" deep...that isn't being turned periodically...runs the risk of generating heat during the first day or two after harvest.

 

I'm in Pa also but the only hops I picked so far that were ripe were a few Magnums. Are you sure they're fully ripe?

 

How do you determine if a hop cones is fully ripe?

Cheers!

 

bracts tan/brown on edges...papery feel...lots of yummy lupulin...yes, sort of redundant

 

If you don't have an area to place them on a bed sheet, split them up between 5-6 paper bags and shake it up every so often to keep them turning and allow air flow to them. Then get them onto a screen.

 

What about spreading them thin, like on a cooke sheet pan, and then setting them out in the sun, or a window?

 

Putting them in direct sunlight will degrade them quickly once they are off the bine and at their prime, much like leaving your hops out in the sunlight for a few days before brew day in a bowl. I did mine in the back room with all the blinds pulled.

 

Pappery to touch. Tips darker. Chartreuse not bright yellow lup gland. I know my first year of growing I picked too early. I'm in SEPA with 7 varieties getting sun all day and I'd guess another 2 weeks at least for mine, most which are about 10 tens old.

 

Thanks for your input and the statement of: “I'd guess another 2 weeks at least for mine”. I have a third year plant and a number of cones appear to be at a ‘mature’ size but they are still vibrant green and not papery at all. I will use your guidance of “2 weeks” for my hop plant as well.

I am contemplating using these hops as wet hops. Do you have an opinion on what would be the consequences of using hops that might be a bit early within the context of wet hopping? I am thinking that from a wet hopping perspective that a little early may be ‘better’ than being too old (a timing issue)?

Cheers!

 

I will relate my experience brewing from past years for wet hopped brews. First and foremost I will state that I have not had a wet hopped brew from any brewery, local (including Victory) or otherwise, that will compete with backyard fresh hop brewing. It just can't be done IMO. It's all about the perfume of the hops and timing. And I'll say that the notion of freshness of the hops will leave after a few weeks is BS. I'm now drinking a Cent wet hop brew I did about a year ago that still retains most of it's perfume. My advice is to resist the urge to pick the hop because it looks great. But do the Juan Valdez coffee bean deal and just pick what's ripe. And I'll add my opinion to brown leave hops. Some have said they'll add an off taste. I say BS. Go with what the gland looks like.

 

“Go with what the gland looks like.” OK, I’ll bite. What is a “gland”? What should that “gland” look like?

Cheers!

 

Dude the patients on the table.