I was looking for something else and stumbled on a pretty good (possibly dated) summary of hop breeding and the parentage of some common hops. I haven’t even managed to crack open my copy of Hops yet, so maybe this is all old news.
http://www.brewerssupplygroup.com/FileCabinet/TheBreeding_Varieties%5b1%5d.pdf
Edit: Oops. Fixed the link.
The link is missing the inclusion of [1].pdf so it doesn’t open right without some copy and pasting.
I don’t think Hops is as concise as that document. It’s definitely a convenient resource.
Nice find Sean, thanks!
Thanks for posting the link to this article.
mtnrockhopper - what are your thoughts on 1/2 pound of coffee cold steeped & added to an imperial porter?
How much water do you use for 1/2 pound and how much of that ends up in the beer? Do you adjust your batch size to accommodate the volume increase?
Excellent article! Thanks for posting. I found it interesting that he recomended to take your hops out of cold storage 24 hours before using them for dry hoping.
I think it would be fair to say that attitudes toward myrcene have shifted in the past 15 years, at least on this side of the pond.
Thanks Sean. Interesting. So does (or has) anybody dry hopped by warming them up for a day 1st? I’ve done a ton of dry hopping, but always from the old school approach,ie., keep em cold.
Interesting find Sean. Thanks for posting!
I don’t warm up the hops before dry hopping, but after being out of the freezer for a couple hours they’re up to room temp anyway. Then the go into the fermenter or keg, which I usually leave at room temp for 5-14 days. So what’s the difference?
[quote=“denny, post:10, topic:13391, username:denny”]
I don’t warm up the hops before dry hopping, but after being out of the freezer for a couple hours they’re up to room temp anyway. Then the go into the fermenter or keg, which I usually leave at room temp for 5-14 days. So what’s the difference?
[/quote
Not much I assume. I’d just never heard of doing it on purpose.
I’m guessing that a .25 ton bale of hops takes considerably longer to come up to room temp than your dry hop addition Denny (perhaps not a safe assumption?) so I would guess there is 0 difference as the net effect is identical.
Hmmm, 500 lb. of dry hops in a 5 gal. batch…makes my mouth water! 
I think the idea, at least based on this article, is that a few hours at room temperature will vaporize the myrcene, keeping it out of the fermenter.
I brewed a DIPA this weekend that has more hops in a 6 gal batch than we use in 16 bbl of American Wheat! :o
What is that, like 12 oz of hops per ounce of beer? ;D You might as well just eat the hops at that point 
And there’s a problem with that?
thanks for the info !!
Only in actually getting the beer out of the hops
Maybe use the French press from the coffee thread.
Generally speaking I never wring out my hops. Fear of obtaining some off flavor. But if your hop bill requires a forklift I doubt most non-bjcp people could detect that the hops were squeezed. I would suggest wearing eye protection while drinking a 100 lb per gallon beer through. Not sure LASIK can correct permanent iris pucker.
“Friends don’t let friends drink bad beer”