Some browning on a few of the tips of the cone are okay, but not acceptable for the majority.Ī great (in my opinion, the best) way to use those freshly picked wet hops is to get them right into a brew kettle within 24-48 hours of harvest. They should feel the same temperature as the air, not cooler as a damp immature hop would be. If a cone remains compressed after squeezing, it is not ready. Ready-to-pick hops should feel papery and light. If the powder is pale yellow, or lacks hop aroma, he recommends waiting another week before sampling again. If the cone is ready to be picked, then you will see and smell a yellow powder “not unlike the yellow of highway lines”, says Beach. ![]() Use the David Beach method (author of Homegrown Hops ) by picking a cone at random - not the highest, nor the lowest not the smallest nor the biggest. ![]() Be sure to plan for the harvest and wet hop brews! Hops usually come to maturity in August and September in Sonoma County.
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